Grilled Calamari Recipes

GRILLED CALAMARI

Grilled Calamari image

Provided by Food Network

Time 3h

Yield 4 to 6 appetizer portions

Number Of Ingredients 21

Ingredients

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

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

Ingredients

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.

OREGANO LEMON GRILLED CALAMARI

Oregano Lemon Grilled Calamari image

Provided by The Hearty Boys

Categories appetizer

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 pounds calamari tubes and tentacles
2 tablespoons lemon zest (2 lemons)
1 lemon, juiced, plus more for serving
1 teaspoon minced garlic (1 clove)
6 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
Lemon juice, to finish
Chopped parsley, for garnish

Steps:

Slit the calamari tubes up 1 side and lightly score 1 side. Place the tubes and tentacles in a bowl and add the lemon zest, lemon juice, garlic, olive oil, oregano, salt and pepper and toss to combine. Refrigerate for 30 minutes.
Preheat a grill pan on high heat.
Remove the calamari from the refrigerator and place on the grill in batches for 1 1/2 to 2 minutes per side. Cut the tubes into strips and leave the tentacles whole. Before serving, sprinkle with lemon juice and chopped parsley.

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