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Grilled Calamari With Tomato Topping

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Ingredients
  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
  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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Tomato

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