Grilled Squid With Fried Capers And Skordalia Sauce Recipes

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GRILLED SQUID WITH FRIED CAPERS AND SKORDALIA SAUCE



Grilled Squid with Fried Capers and Skordalia Sauce image

Grilled squid and fried capers are paired with an updated version of skordalia, a classic Greek sauce; ours is a richpuree of bread, garlic, olive oil, and lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 pound fingerling or small new potatoes
Coarse salt
10 tablespoons extra-virgin olive oil
1/4 cup capers, rinsed and dried
1 pound small squid, cleaned and cartilage discarded
Freshly ground pepper
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1 small fennel bulb, thinly sliced
1/3 cup fresh flat-leaf parsley leaves
Skordalia Sauce

Steps:

  • In a medium saucepan, cover potatoes with cold water by 1 inch. Bring to a boil, and add salt. Reduce heat to a simmer, and cook until the potatoes are just tender when pierced with a fork, about 15 minutes. Drain in a colander, and let the potatoes cool completely. Slice into 1-inch pieces; set aside.
  • In a small saute pan, heat 2 tablespoons oil over medium-high heat until hot but not smoking. Add capers; cook, stirring occasionally, until crisp, about 3 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
  • Heat grill to medium. Cut squid bodies open to make flat pieces. Holding a sharp knife at a 30-degree angle, score the inner side of each squid in a crosshatch pattern, being careful not to cut all the way through. Toss the squid bodies and tentacles with 2 tablespoons oil; season with salt and pepper. Grill squid, turning once, until just cooked through and nicely charred (squid will curl up as it cooks), 2 to 3 minutes. Be careful not to overcook because squid will toughen. Cut into 2-inch pieces.
  • In a small bowl, whisk together lemon juice and remaining 6 tablespoons oil. In a medium bowl, combine reserved potatoes, fennel, and parsley. Coat with half the lemon mixture, and season with salt and pepper. In another bowl, toss squid with remaining lemon mixture; season with salt and pepper.
  • To serve, place about 2 tablespoons skordalia sauce on each plate. Top with a mound of potato salad. Place squid on top, and garnish with the capers.

GRILLED SQUID (CALAMARI)



Grilled Squid (Calamari) image

In this recipe, squid is simply flavored with olive oil and lemon juice, then quickly grilled to tender perfection. How to clean squid also included.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Entree

Time 52m

Number Of Ingredients 7

1 pound squid ( cleaned )
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon fresh parsley (chopped)
Garnish: lemon wedges

Steps:

  • Gather the ingredients. Put the skewers in a container, cover with water, and soak for at least 30 minutes while you prepare the squid.
  • Prepare a high (500 F to 600 F) gas or charcoal grill fire. Rinse the squid under cold running water and pat dry with paper towels.
  • Cut the squid bodies lengthwise down one side and open flat.
  • Cut the tentacles in half if too large.
  • In a bowl, combine the olive oil, lemon juice, salt, and pepper.
  • Add the squid bodies and tentacles to the bowl, tossing to evenly coat.
  • Thread the squid bodies lengthwise onto skewers so they lie flat.
  • Thread the tentacles onto separate skewers.
  • Grill, turning once, just until opaque, about 2 minutes.
  • Remove the squid from skewers and pile them on a platter.
  • Sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 184 kcal, Carbohydrate 20 g, Cholesterol 264 mg, Fiber 5 g, Protein 20 g, SaturatedFat 1 g, Sodium 186 mg, Sugar 4 g, Fat 5 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g

STUFFED AND GRILLED CALAMARI APPETIZER



Stuffed and Grilled Calamari Appetizer image

Provided by Food Network

Time 3h15m

Yield 24 stuffed calamari (4 to 8 servings)

Number Of Ingredients 28

1 leek, white and light green parts only, chopped into small pieces and washed well
2 tablespoons olive oil
2 tablespoons chopped shallot
1 teaspoon chopped garlic
1 cup white wine
1 tablespoon chopped fresh parsley
1 tablespoon rice vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
Pinch red chile flakes
Juice of 1/2 small lemon
2 tablespoons butter
1 pound raw prawns, chopped to the approximate size of garbanzo beans
3/4 cup breadcrumbs
1 pound frozen small whole calamari with tentacles, thawed and cleaned
Roasted Yellow Bell Pepper Sauce, recipe follows
Fried Capers, recipe follows
1 yellow bell pepper
1 teaspoon chopped garlic
1/4 cup heavy cream, heated
1 tablespoon butter
1 tablespoon minced fresh parsley
1 teaspoon chopped shallot
1 teaspoon rice vinegar
1/2 teaspoon salt
Juice of 1/2 lemon
1/2 cup capers
1 1/2 cups canola or vegetable oil

Steps:

  • For the filling: Saute leeks in olive oil in a large saute pan over medium-low heat until softened, 7 to 10 minutes. Add shallot and garlic and saute 3 minutes. Add wine, parsley, vinegar, tarragon, salt, chile flakes and lemon juice and turn heat to high. Cook until reduced 85 percent, 3 to 5 minutes
  • Turn heat to medium and add butter. Let melt, then add prawns. Cook, stirring, until just done, about 3 minutes.
  • Stir in breadcrumbs to absorb any remaining liquids and remove from heat.
  • Transfer to a bowl and chill completely before stuffing calamari.
  • For the calamari: Insert a funnel into the open end of a calamari.
  • Fill the funnel about halfway with the filling and push it into the calamari, filling it only three-quarters of the way full, to allow for shrinkage as it cooks. Use a toothpick to skewer the tentacles to the opening of the calamari. Repeat with remaining filling and calamari.
  • Preheat a grill or saute pan over medium-high heat. Cook the calamari, 2 minutes per side.
  • Arrange grilled calamari on a serving dish and serve with warm Roasted Yellow Bell Sauce and sprinkled with Fried Capers.
  • Roast pepper on open flame of stovetop burner, turning as outside blackens, until roasted on all sides. Place in a bowl and cover with plastic wrap. Let cool for 5 minutes. Remove outer burnt skin of pepper, cut into quarters and remove stem and seeds.
  • Place pepper in a small food processor.
  • Steep garlic in hot cream for 2 minutes, then add to processor. Add butter, parsley, shallot, vinegar, salt and lemon juice and process to make a smooth puree.
  • Rinse capers with water, then squeeze with hands to express any juices. Drain very well.
  • Heat oil to 350 degrees F in a small saucepan over medium heat. Carefully add capers to hot oil and fry until darkened in color and capers have become crispy, approximately 7 minutes. Drain on paper towels.

CHAR-GRILLED SQUID IN SHERRY MARINADE



Char-Grilled Squid in Sherry Marinade image

Provided by Karen Adler

Categories     Shellfish     Appetizer     Marinate     Fourth of July     Father's Day     Backyard BBQ     Dinner     Seafood     Squid     Summer     Grill     Grill/Barbecue     Party     Advance Prep Required

Yield Serves 4

Number Of Ingredients 11

Sherry Marinade
1/4 cup olive oil
1/4 cup dry sherry
6 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon paprika
1/2 teaspoon salt
1 1/2 to 2 pounds squid (or baby octopus), cleaned, long tentacles trimmed if desired
Extra-virgin olive oil
Chopped fresh flat-leaf parsley for garnish

Steps:

  • Method
  • 1. To make the marinade, whisk all the ingredients together in a large bowl. Add the squid, cover, and let marinate in the refrigerator for 3 to 4 hours.
  • 2. Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill.
  • 3. Remove the squid from the marinade. Place the squid on the prepared grill rack and grill for 4 minutes, turning once, or until the squid are almost opaque all the way through and have crisped around the ends and tentacles. Do not overcook or they will become rubbery.
  • 4. To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.

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