Calamar Supremo Food

CALAMAR SUPREMO

Calamar Supremo image

Provided by Food Network

Time 17m

Yield 4 tapas-sized servings

Number Of Ingredients 7

Ingredients

1/2 pound calamari
1 tablespoon freshly chopped parsley leaves
2 garlic cloves, crushed
3 cups habas blancas (white beans)
1 cup grated Parmigiano-Reggiano
2 tablespoons olive oil
2 tablespoons balsamic vinegar

Steps:

Place calamari in a oiled pan, grill on medium heat for 3 minutes or until calamari changes from white to purple. Add parsley, garlic and beans and stir for an additional 3 minutes. Reduce heat by half for an additional minute.
Plate, topping with cheese, oil and vinegar

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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