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Grilled Calamari Dressed in Lemon and Chili Vinaigrette

This simple Grilled Calamari recipe is dressed in a spicy and citrus-like Vinaigrette with Chili Pepper, Lemon Juice, and Orange Peel.  Its serves well as an appetizer or light lunch, and it’s perfect for serving at a summer barbecue because it literally takes minutes to prepare and grill.

Grilled Calamari Dressed in Lemon and Chili Vinaigrette

Grilled Calamari Dressed in Lemon and Chili Vinaigrette

As an added benefit, it’s actually a great low-fat alternative to the usual deep-fried calamari that doesn’t compromise on taste.  Click the link for the complete high-definition cooking video and recipe for this Grilled Calamari Dressed in Lemon and Chili Vinaigrette

High Definition Video Presented Here on How To Make Grilled Calamari with Lemon and Chili Vinaigrette:

Preparation time: 15 minutes

Cooking time: 6-8 minutes

Serves: 4 servings as an appetizer

Vinaigrette Ingredients:

  • Juice of 1/2 lemon
  • Orange peel rind from one naval orange
  • 8 glugs of extra virgin olive oil
  • 1 chili pepper, seeds removed and finely chopped
  • Salt and Pepper to taste

Directions:

  1. Mix lemon juice, orange peel, olive oil, chili pepper, salt and pepper in a bowl large enough to hold your calamari.  This is your vinaigrette

Grilled Calamari Ingredients:

  • 3 or 4 squid (calamari), cleaned with innards and cartilage removed
  • 5 sprigs of thyme, stalks removed

Cooking Directions:

  1. Preheat your grill to at least 500 degrees F
  2. Score or create slight cuts on each side of the calamari in a cross fashion, without cutting all the way through the squid body.  This helps the calamari cook quickly (without drying out) and creates a surface area for the vinaigrette to stick to
  3. Grill the calamari about 3 – 4 minutes per side
  4. Grilling Calamari

    Grilling Calamari

  5. Once you have a little bit of color on the grill-side of the calamari, flip it over to the other side, cooking for another 3 – 4 minutes
  6. Calamari on the Grill

    Calamari on the Grill

  7. Once both sides are grilled, remove the calamari from the grill and onto a cutting board.  Cut 1/2″ (1 cm) thick rings from the calamari by cutting along the width of the calamari body
  8. Place the calamari rings in the vinaigrette bowl and toss evenly to coat each calamari piece with the vinaigrette
  9. Serve on a large plate and drizzle the calamari rings with remaining vinaigrette.  Garnish with thyme leaves and season with a bit more salt and pepper.

Enjoy with a cool and crisp dry white wine

Grilled Calamari Dressed in Lemon and Chili Vinaigrette

Grilled Calamari Dressed in Lemon and Chili Vinaigrette

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2 Responses to “Grilled Calamari Dressed in Lemon and Chili Vinaigrette”

  1. Braden says:

    Hi, I just have a question. I live in the Toronto area and have been wondering where to find chile plants, the same red finger (cayenne) ones in this recipe. Could you let me know where I could find these plants pre-grown in the area?

    • Bart says:

      Hi Braden, I picked up these chili peppers at Loblaws on Dundas West. You can usually find them on sale at many garden supply stores in the spring. Plant them in full sun and water them often.

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