6 squid (calamari) tubes, each about 7-8 inches long,
1 tbsp. extra virgin olive oil,
1 tsp. minced garlic,
1 tsp. chopped parsley,
1/2 lemon, juiced,
1 pinch fresh dill, chopped,
salt and freshly ground black
pepper to taste.
Recipe:Calamari must be either flash cooked or cooked for a long time, such as stuffed and baked, anything in-between will make them very tough. Calamari alla griglia is a recipe that does not require long cooking time.
Wash the calamari tubes and pat dry them with a kitchen towel. Feel with your finger inside every calamari tube to check for any spinal bone that might be still there. It looks like a plastic stick and some of the squid still have them even though they are supposed to be removed when you buy them. Cut slits diagonally on each calamari tubes on both sides with the tip of a sharp knife. Mix the remaining ingredients in a bowl and add the calamari tubes. Mix thoroughly to coat them nicely with the marination and place them over a hot grill. Grill for about 2 minutes per side. Depending on the thickness, it can take more or less. Serve the grilled calamari over spring mix lettuce and drizzle some sweet balsamic reduction in the plate for decoration, and for dipping. The calamari alla griglia should be served with a steak knife and a lemon wedge.
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 two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.