Ingredients

Grilled Calamari

8 pieces fresh calamari, cleaned, ends removed

¼ cup olive oil(50mL)

Juice of one lemon

¼ teaspoon chili flakes(1 mL)

½ teaspoon salt(2mL)

¼ teaspoon pepper(1 mL)

Tomato Olive Salsa

6 plum tomatoes, chopped

1 red onion, finely diced

½ cup kalamata olives, pitted and chopped(125 mL)

2 tablespoons capers(25mL)

1 bunch fresh basil, chopped

2 cloves garlic, finely minced

1 tablespoon lemon zest(15mL)

¼ teaspoon each salt and pepper(1mL)

Directions

Grilled Calamari

1. Preheat grill or barbeque.

2. Make slits in each calamari, at 1 cm intervals, but do not cut right through into separate into rings. (This will prevent the calamari from curling up when it is grilled).

3. In a non-reactive bowl, mix olive oil, lemon juice, chili flakes, salt and pepper. Marinate calamari marinate for only 5-10 minutes.

4. Grill calamari, 3 minutes per side or until cooked through. Remove to a plate. Top calamari with salsa and serve.

Tomato Olive Salsa

1. In a non-reactive bowl, stir together tomatoes, onion, olives, capers, basil, garlic and lemon zest, salt and pepper.

See more: Appetizer, Summer, Grill, Lunch, Quick and Easy, Shellfish

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