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GRILLED CALAMARI RECIPE

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Grilled panko calamari
 

Ingredients:
5 small squid tubes;
1/4 cup panko bread crumbs;
3 Tbsp. vegetable oil;
1 teaspoon chopped garlic;
1 pinch onion powder;
1 teaspoon dried herbs mix
(oregano, basil, thime, tarragon);
1 tsp. salt;
1 tsp. chopped fresh parsley,
ground black pepper to taste.

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Recipe: Clean nicely the calamari tubes and pat-dry them with a kitchen towel or a napkin. Cut with a knife small 1-inch slits on both sides of each calamari tube. Mix the rest of the ingredients in a kitchen bowl and toss the calamari in it until all the flavoring sticks to the tubes. Your goal is not to bread the calamari, but to flavor them. Heat a flat-top grill or if you don't have one, a large heavy cast iron pan will do. Brush the hot surface with a little bit of oil and start cooking the calamari first on one side for about 2 minutes and then on the other side until the panko is golden brown. Serve with lemon and some balsamic vinegar reduction over leaves of lettuce. Tip: The trick here is not to try to bread the calamari, but just to keep as much panko on them as you can. This can be achieved only if you dry the calamari nicely. When the panko bread crumbs start browning they will flavor the calamari so much better than even a real charcoal grill.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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