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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2010
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 450 mg
- Protein 15 g
- Calories 270.0
- Total fat 20 g
- Potassium 443 mg
- Cholesterol 206 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 13.0
- Folate 9.0
- Calcium 6.0
- Vitamin A 8.0
- Vitamin C 50.0
