Grilled Calamari With Red Onion And Basil
This grilled calamari dish is a delightful medley of flavors where tender squid is infused with garlic and basil, then grilled to perfection. The dish is finished with a vibrant mixture of red onion slices and fresh basil, creating a colorful and refreshing seafood experience. Steeped in the essence of summer, this recipe promises a deliciously smoky yet tender calamari that will surely impress your dinner guests.
— Constant Cookbook
Ingredients
- 1 lb. cleaned calamari (ask your fishmonger a few days ahead
- for squid with the skin still on, known as dirty squid)
- 1 garlic clove, grated over a Microplane or very finely minced
- Kosher salt, to taste
- 3 Tbs. extra-virgin olive oil
- 1 small red onion, thinly sliced vertically
- Leaves from 4 fresh basil sprigs, torn
Instructions
- Mix together the squid, garlic, a pinch of salt and 1 tsp. of the olive oil. Toss to combine and let stand at room temperature for at least 30 minutes or up to overnight in the refrigerator.
- Just before grilling, mix the onion slices with 1 Tbs. of the olive oil and the torn basil. Season with salt and gently toss to combine.
- Prepare a medium fire in a charcoal grill, flavored with your choice of fruitwood.
- Place the squid on the grill directly over the heat. Cook for 1 to 2 minutes and then flip. Cook until the squid is lightly caramelized and cooked through, about 3 minutes more. Be careful not to overcook.
- Place the squid on serving plates and garnish with the onion mixture. Drizzle each plate with the remaining olive oil and serve immediately. Serves 4.
- Adapted from <i>Where There&rsquo;s Smoke,</i> by Barton Seaver (Sterling Epicure, 2013).
Yield
Serves 4.
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