Grilled Kalamari (Squid)
© ejmorris 2004
We got the following idea some years ago after dining at Jump restaurant in Toronto. Squid is brilliant prepared this way and I highly recommend it.
whole squid (1 per person)
lemon (juice and zest)
- Wash and clean the squids well - and I would do the washing even with "pre-washed" squid. Make sure you remove the beak. The squid can be frozen. Just soak it in some cold water to thaw before cleaning.
- Chop the squid up in rings and tentacles. Throw in a really good shot of olive oil and toss the pieces around in a bowl. Let marinate for about an hour in the fridge.
- Grill the squid with lots of olive oil in a barbecue wok. Don't worry too much about flames on the barbecue - a little charring is good. What we've noticed is that it is necessary to cook squid either very little or quite a lot in order to avoid that horrible rubbery quality. On the barbecue, we use the highest heat and "stir fry" for about 10 minutes.
- Dump the grilled squid into a bowl with roasted garlic, capers, lemon juice, lemon zest and kalamata olives; drizzle with more olive oil, add salt and freshly ground pepper to taste.
Serve with steamed green beans or a salad. Sop up the sauce with good French bread.