Grilled Calamari With Parsley And Pickled Shallot Salad Recipes
GRILLED CALAMARI
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
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.
GRILLED CALAMARI SALAD
Provided by Food Network
Categories appetizer
Time P1DT25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
- Preheat a grill to high heat.
- Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
- Combine all ingredients. This can be prepared in advance and used for multiple recipes.
KALAMARIA TOURSI (PICKLED CALAMARI)
This is delicious on an appetizer or cheese tray, or a nice addition to top a Greek salad. NOTE: this requires one week marinating time.
Provided by Jostlori
Categories Squid
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean squid (see directions at bottom of instructions). Cut squid into 3/8 inch rings.
- Place 8 cups water, salt and ONE bay leaf in a large saucepan. Bring to a boil and add the calamari. Reduce heat and simmer for 5 minutes. Drain and dry well.
- Pack the squid rings in a clean dry 2 cup jar with a sealing lid. Add the oregano, peppercorns, coriander seeds, chili and remaining bay leaves.
- Cover completely with the vinegar then gently pour in enough olive oil to cover by 3/4 inch. Seal and refrigerate for one week.
- When ready to serve, remove from the marinade, place on a serving dish and garnish with lemon wedges and chopped fresh parsley.
- TO CLEAN A JAR: wash the jar and lid in hot soapy water, rinse well in hot water and then dry in a very slow 250F oven for 20 minutes. Do not use a towel to dry the jar.
- TO CLEAN SQUID: Grasp each squid body in one hand and the head and tentacles in the other. Pull apart to separate them. Cut the tentacles from the head by cutting below the eyes. Discard the head. Push out the beak and discard. Pull the quill from inside the body and discard. Under cold running water, pull away the skin. You can use the flaps.
Nutrition Facts : Calories 167.1, Fat 8.5, SaturatedFat 1.4, Cholesterol 264.7, Sodium 631.8, Carbohydrate 4, Fiber 0.4, Protein 17.8
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