MARINATED GRILLED CALAMARI
Grilling calamari allows the naturally rich flavor to emerge. A bright marinade, made with garlic and chile flakes, add bold flavor to the seafood dish.
Provided by wp
Time 1h30m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine calamari, garlic, chile flakes, parsley, 1/3 cup oil, 2 tbsp. lemon juice, and 1/2 tsp. salt. Chill, stirring often, 1 to 5 hours.
- Pour calamari and marinade into a colander over a bowl. Brush marinade over cut sides of bread; grill on each side over high heat (450° to 550°) until grill marks appear, 3 to 5 minutes. Cut into slices.
- Grill calamari tubes, turning once, just until firm, 3 minutes. Meanwhile, using tongs, drop tentacles in clumps onto grill just to firm up, then spread out to cook evenly, 4 minutes total. Put calamari in a dish and drizzle with remaining oil, lemon juice, and salt. Serve with bread.
Nutrition Facts :
MARINATED CALAMARI
This calamari is so juicy and tender. The squid is tenderised by overnight soaking in milk. Tossed in flour and deep fried. Serve with a squeeze of lemon and a salad on the side. Any quantities of squid can be used for this recipe- just adjust ingredient amounts to suit.
Provided by Jubes
Categories Squid
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slcie the squid into rings and place in a small mixing bowl.
- Cover the squid with milk (use more or less as required. Add garlic and season with salt and pepper. Cover and refrigerate for 24 hours (or at least overnight).
- Drain the calamari and discard the milk. Pat dry with kitchen paper.
- Toss calamari in flour. I use a large plastic bag to do this.
- Deep fry until golden. Serve hot.
- Do not overcook the calamari as it may toughen.
- NOTE: Cooking time does not include overnight marination time.
Nutrition Facts : Calories 97.1, Fat 2.4, SaturatedFat 1.4, Cholesterol 8.5, Sodium 69.1, Carbohydrate 15, Fiber 0.4, Sugar 0.1, Protein 3.7
OREGANO LEMON GRILLED CALAMARI
Provided by The Hearty Boys
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
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.
GRILLED CALAMARI
Provided by Food Network
Categories appetizer
Time 3h
Yield 4 to 6 appetizer portions
Number Of Ingredients 21
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.
HEALTHY MARINATED AND GRILLED CALAMARI RECIPE
these salt water mollusks are delicious, especially when cooked on your George Foreman Grill. Their flavor is mild and the meat lends itself nicely to a marinade.
Provided by Nick
Time 7m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse the squid under cold running water and check for any cartilage and any internal fatty tissue masses. Pat dry and set aside.
- In a large bowl, whisk together all of the remaining ingredients. Add the calamari and toss to coat in the marinade. Set the bowl aside for up to 30 minutes.
- Preheat your GF grill to high with the top closed. Place the drip tray at the end of the grill.
- Grill the calamari with the top closed for 1 to 1-1/2 minutes until just translucent and curling up. You may have to do this in 2 batches.
- Remove the cooked calamari to a cutting board and slice into rings. Serve with saffron infused rice, grilled veggies, and lemon wedges. (A rice recipe follows).
CHAR-GRILLED SQUID IN SHERRY MARINADE
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
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.
LEMON-GARLIC CALAMARI
Make and share this Lemon-Garlic Calamari recipe from Food.com.
Provided by Perfect Pixie
Categories Lemon
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Clean squid:.
- Hold squid with one hand, with the other hand hold head and pull gently, head and inside of body will come away in one compact piece.
- Cut tentacles from head.
- Remove bone found at open end of squid (it looks like a long thin piece of plastic).
- Clean squid under cold running water
- Rub off brown outer skin.
- Cut squid into 5mm rings.
- Drop rings into rapidly boiling water, reduce heat, simmer 10-15 minutes or until squid is tender.
- Drain.
- Combine lemon juice and oil.
- Add squid, cover, refrigerate overnight.
- Next day, add crushed garlic and parsley to marinade, mix well, let stand 2 hours or longer in marinade.
- Serve in the marinade.
Nutrition Facts : Calories 293.5, Fat 20.1, SaturatedFat 3.2, Cholesterol 320.4, Sodium 61.4, Carbohydrate 6.3, Fiber 0.1, Sugar 0.5, Protein 21.6
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.
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MARINATED GRILLED CALAMARI RECIPE | MYRECIPES
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- In a medium bowl, combine calamari, garlic, chile flakes, parsley, 1/3 cup oil, 2 tbsp. lemon juice, and 1/2 tsp. salt. Chill, stirring often, 1 to 5 hours.
- Pour calamari and marinade into a colander over a bowl. Brush marinade over cut sides of bread; grill on each side over high heat (450° to 550°) until grill marks appear, 3 to 5 minutes. Cut into slices.
- Grill calamari tubes, turning once, just until firm, 3 minutes. Meanwhile, using tongs, drop tentacles in clumps onto grill just to firm up, then spread out to cook evenly, 4 minutes total. Put calamari in a dish and drizzle with remaining oil, lemon juice, and salt. Serve with bread.
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