Grilled Calamari Steaks With Mediterranean Salsa Recipes

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GRILLED CALAMARI STEAKS WITH MEDITERRANEAN SALSA



Grilled Calamari Steaks with Mediterranean Salsa image

There aren't many things that cook quicker than calamari steaks. Prepare your salsa first and be ready to eat and enjoy as these delicious steaks will be cooked as quickly as it takes to get the salsa to the table.

Time 10m

Yield Serves 4

Number Of Ingredients 9

1 cup diced fennel bulb
3/4 cup diced roasted red peppers
1/4 cup diced red onion
1/2 cup pitted kalamata olives, chopped
2 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh flat-leaf parsley
4 (4- to 5-ounce) calamari steaks
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper

Steps:

  • In a small bowl, combine fennel, peppers, onion, olives, 1 tablespoon oil and parsley. Set aside.
  • Prepare grill for medium-high heat cooking.
  • Brush calamari steaks with remaining 1 tablespoon oil and sprinkle with salt and pepper.
  • Grill steaks, turning once, until just opaque in the center, about 2 minutes per side.
  • Serve immediately, topped with salsa.

Nutrition Facts : Calories 230 calories, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 295 milligrams, Sodium 480 milligrams, Carbohydrate 12 grams, Protein 21 grams

GRILLED CALAMARI



Grilled Calamari image

Provided by Food Network

Categories     appetizer

Time 3h

Yield 4 to 6 appetizer portions

Number Of Ingredients 21

1 1/2 pounds cleaned squid (about 3 pounds whole) tentacles separated from the bodies, rinsed and patted dry
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
2 teaspoons fresh oregano leaves
2 cloves garlic, peeled and smashed
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
8 new potatoes, cut in 1/2
1 small loaf focaccia bread, sliced
Green and Nicoise olives, pitted and chopped
Essence, recipe follows
Chopped parsley, garnish
Lemon wedges, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried thyme

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 CALAMARI STEAKS WITH MEDITERRANEAN SALSA



GRILLED CALAMARI STEAKS WITH MEDITERRANEAN SALSA image

Categories     Fish

Number Of Ingredients 17

For the salsa:
1 cup (4 oz./125 g) Kalamata olives, pitted and chopped
2/3 cup (4 oz./125 g) cherry tomatoes, chopped
1/4 cup (2 oz./60 g) capers, drained
2 garlic cloves, minced
1 Tbs. chopped fresh flat-leaf parsley
1 Tbs. olive oil
Grated zest of 1 lemon
1 Tbs. fresh lemon juice
1/4 tsp. freshly ground pepper
For the calamari steaks:
4 calamari steaks, 4 to 6 oz. (125 to 185 g) each
Juice of 1 lemon
1 Tbs. olive oil
1 Tbs. chopped fresh flat-leaf parsley
Salt and freshly ground pepper
Lemon wedges, for serving

Steps:

  • To make the salsa, in a bowl, stir together the olives, tomatoes, capers, garlic, parsley, oil, lemon zest and juice, and pepper. Place the calamari steaks in a nonreactive bowl and add half of the lemon juice, the olive oil and the parsley. Season with salt and pepper and toss to combine. Prepare a grill for direct-heat cooking over medium-high heat. Grill the steaks until opaque, about 2 minutes per side. Top the calamari with the salsa and a squeeze of lemon juice, and serve. Serves 4.

GRILLED CALAMARI



Grilled Calamari image

The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 appetizer servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice (1 small lemon)
1/2 teaspoon coarse salt
1 clove garlic, thinly sliced
2 sprigs fresh oregano, or 1/2 teaspoon dried
1 pound fresh squid, cleaned, rinsed, and well dried
Freshly ground black pepper

Steps:

  • In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs.
  • Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.

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