Grilled Calamari With Tomato Topping
|Squid||1 1⁄2 Pound, cleaned and patted dry (Without Tentacles)|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1 Teaspoon|
|Lemon juice||5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)|
|Plum tomatoes||3 , chopped|
|Red onion||1⁄2 Small, finely chopped|
|Chopped parsley||1 Tablespoon|
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.