Greek Grilled Squid

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	270270 cal
pro	15 g15g pro
total fat	20 g20g total fat
sat. fat	3 g3g sat. fat
carb	9 g9g carb
fibre	2 g2g fibre
chol	206 mg206mg chol
sodium	450 mg450mg sodium
potassium	443 mg443mg potassium
% RDI:	-
calcium	66 calcium
iron	1313 iron
vit A	88 vit A
vit C	5050 vit C
folate	99 folate

Preparation time: 10 minutes Stand: 30 minutes
Cook time : 10 minutes
Total time : PT10M

Who doesn't order grilled squid (calamari) when at a good Greek restaurant? Why not enjoy it more often at home? It's easy – and inexpensive to boot.

Ingredients

4 large whole squid , 1 to 1-1/4 lb (500 to 625 g) total4 4large whole squid, 1 to 1-1/4 lb (500 to 625 g) total
5 tbsp extra-virgin olive oil 5 5tbsp tbspextra-virgin olive oil
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp dried oregano , (preferably Greek)1 1tsp tspdried oregano, (preferably Greek)
1/2 tsp hot pepper flakes 1/2 1/2tsp tsphot pepper flakes
1/2 tsp salt 1/2 1/2tsp tspsalt
1 pinch salt 1 1pinch pinchsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch pepper 1 1pinch pinchpepper
2 hot banana peppers 2 2hot banana pepperhot banana peppers
1 large ripe tomato , sliced1 1large ripe tomatotomatoes, sliced
1/2 field cucumber , sliced1/2 1/2field cucumberfield cucumbers, sliced
12 black olives 12 12black oliveblack olives
2 tbsp lemon juice 2 2tbsp tbsplemon juice
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

Preparation

To clean each squid, pull tentacle section off body. Remove plastic-like quill from body; rinse inside and out. Cut off innards, beak and eyes from base of tentacle portion. (Pull off purplish skin from body if desired; it adds extra flavour if left on.)

At scant 1/2-inch (1 cm) intervals, slice squid bodies crosswise three-quarters of the way through. Toss together squid bodies and tentacles, 3 tbsp (45 mL) of the oil, garlic, oregano, hot pepper flakes, 1/2 tsp (2 mL) of the salt and 1/4 tsp (1 mL) of the black pepper until coated. Let stand for 30 to 60 minutes.

Meanwhile, grill peppers over high heat, turning often, until charred all over. Place in bowl; cover and let cool. Peel peppers; arrange on platter along with tomatoes and cucumber.

Grill squid over high heat, turning often, until opaque and lightly browned, about 5 minutes. Transfer to platter; scatter olives over top. Sprinkle with remaining salt and pepper. Drizzle with remaining oil and lemon juice; sprinkle with parsley.

For a Crowd
Buffet-Style Grilled Squid Salad
Prepare as directed, but dice grilled peppers, tomatoes and cucumber; slice grilled squid into rings. In bowl, toss with other ingredients, then transfer to serving plate. Makes 8 servings.

Source : Canadian Living Magazine: June 2010