Grilled Cajun Calamari Recipes

GRILLED CALAMARI

Steps:

• Cut the squid bodies along the sides to open flat. With a thin sharp knife, lightly score the insides, being careful not to cut through all the way.
• In a bowl, combine 2 tablespoons of the olive oil, lemon juice, oregano, garlic, salt, and red pepper flakes. Add the squid bodies and tentacles, toss to coat, and marinate for 2 hours, refrigerated, turning twice.
• Preheat the grill to high heat.
• Cook potatoes in boiling salted water until tender. Drain and set aside.
• With a pastry brush, lightly coat both sides of the sliced bread with the remaining 2 tablespoons olive oil. Place the bread on the hot grill and cook until golden brown on both sides, 2 to 4 minutes. Arrange on a large platter.
• Grill the squid, turning until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove the squid to a cutting board and slice into strips. Slice the tentacles if desired.
• Place the squid on top of the grilled bread and top with the chopped olives. Arrange potatoes decoratively around squid. Lightly drizzle with additional extra virgin olive oil as desired, sprinkle with Essence and parsley, and serve with the lemon wedges on the side.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GRILLED CAJUN CALAMARI

Steps:

• In a bowl combine lime and lemon juice, one tablespoon of oil, crushed garlic, oregano, thyme, cayenne pepper, paprika, and black pepper. Set the squid tentacles aside and marinate the calamari in the Cajun seasoning.
• In a saucepan, cook the rice for 15 minutes, drain excess water, and then set aside.
• Next, sear the marinated calamari in a grill pan for one to two minutes.
• In a skillet, sizzle one tablespoon of oil with chopped celery and onions. Then, add diced peppers and tomatoes and the calamari tentacles. Season with salt and chilli powder, pour in any leftover Cajun marinade and cook for 10 minutes.
• Prepare each serving with the cooked rice, vegetable side, and grilled calamari. Finally, garnish with chopped fresh parsley.

SUPER EASY GRILLED CALAMARI

Steps:

• Preheat grill to med-high heat.
• In a shallow dish, combine lemon juice, olive oil, garlic, and salt/pepper. Set aside.
• Wash squid, pat dry with paper towel. Cut squid into 2-inch tubes and thread onto bamboo skewer. Place in lemon marinade. Tossing to coat evenly.
• Grill over medium-high heat for 4 minutes each side or until edges slightly charred.
• Drizzle a bit more olive oil over cooked calamari, and a squeeze of lemon.
• Garnish with parsley.
• Enjoy!