You are here

Cajun Calamari

Barbecue.Master's picture
Ingredients
  Calamari hood/Squid 600 Gram (Large Sized)
  Lemon juice 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), crushed
  Tomato paste 2 Teaspoon
  Garam masala 1 Teaspoon
  Ground coriander 2 Teaspoon
  Paprika 2 Teaspoon
  Seasoned pepper 2 Teaspoon
  Caster sugar 2 Teaspoon
  Grated fresh ginger 1 Tablespoon
  Olive oil 1 Tablespoon
  Ground nutmeg 1⁄4 Teaspoon
  Chili powder 1 Pinch
Directions

WASH CALAMARI thoroughly, removing any membrane.
Pat dry with paper towel.
1.
Using a sharp knife, cut through one side of each hood, open out to give a large, flat piece of flesh.
With inside facing up, score flesh diagonally, in a criss-cross pattern, taking care not to cut all the way through.
Against the grain of those cuts, slice flesh into long strips about 2 cm thick.
2.
Combine juice, garlic, tomato paste, spices, sugar, ginger, oil, nutmeg and chilli in bowl; mix well.
Add calamari strips; stir to combine.
Cover and refrigerate several hours or overnight.
Prepare and heat barbecue 1 hour before cooking.
3.
Cook calamari and marinade on hot lightly greased barbecue flatplate 5 minutes or until flesh curls and turns white.
Remove from the heat and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Barbecue
Ingredient: 
Vegetable

Rate It

Your rating: None
4.159375
Average: 4.2 (16 votes)