Grilled Calamari With Tomato Topping Recipe
Ingredients
| 1 1/2 pounds squid without tentacles cleaned and patted dry | ||
| Olive oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Dried oregano | 1 Teaspoon | |
| 1 tablespoon plus 2 teaspoons lemon juice | ||
| Plum tomatoes | 3 , chopped | |
| Red onion | 1/2 Small, finely chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
Directions
1. Score the squid lengthwise with a sharp knife, making cuts close together and being careful not to cut through the squid. Combine the squid, oil, garlic, oregano, and 1 tablespoon of the lemon juice in a bowl. Let stand for about 10 minutes.
2 Meanwhile, combine the remaining 2 teaspoons lemon juice, the tomatoes, onion, parsley, and 1/4 teaspoon of the salt in another bowl; set aside.
3 Spray a nonstick ridged grill pan with nonstick spray and place over medium-high heat. Remove the squid from the marinade, discard the marinade, and thread 2 skewers through each squid body (one near the narrow end and one near the fat end) to keep the squid flat during grilling; sprinkle with the remaining 1/4 teaspoon salt. Grill the squid until it is just cooked through, about 1 1/2 minutes on each side.
Remove the squid from the skewers, top with the tomato mixture, and serve at once.
2 Meanwhile, combine the remaining 2 teaspoons lemon juice, the tomatoes, onion, parsley, and 1/4 teaspoon of the salt in another bowl; set aside.
3 Spray a nonstick ridged grill pan with nonstick spray and place over medium-high heat. Remove the squid from the marinade, discard the marinade, and thread 2 skewers through each squid body (one near the narrow end and one near the fat end) to keep the squid flat during grilling; sprinkle with the remaining 1/4 teaspoon salt. Grill the squid until it is just cooked through, about 1 1/2 minutes on each side.
Remove the squid from the skewers, top with the tomato mixture, and serve at once.
Chef
