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.
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:
- 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:
- Preheat your grill to at least 500 degrees F
- 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
- Grill the calamari about 3 – 4 minutes per side
- 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
- 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
- Place the calamari rings in the vinaigrette bowl and toss evenly to coat each calamari piece with the vinaigrette
- 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
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?
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.