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Squid: Grilled Calamari with Lemon and Oregano
posted by Mimi Hiller 08-02-102 4:04 PM
Grilled Calamari with Lemon and Oregano
By The Canadian Living Test Kitchen
Calamari is the Italian word for squid, so look for "squid" at the fish counter. Mild-tasting calamari is best when it's impeccably fresh, but it's most often sold in 2 lb (1 kg) boxes, frozen or thawed. Moist and tender, it can toughen with overcooking, so watch your grilling time.
1/4 cup Olive oil 50 mL
4 Cloves garlic, minced 4
1/2 tsp Grated lemon rind 2 mL
3 tbsp Lemon juice 50 mL
2 tbsp Chopped fresh oregano 25 mL
1/2 tsp Each salt and pepper 2 mL
1 lb Calamari, cleaned 500 g
Lemon wedges
In large bowl, whisk together olive oil, garlic, lemon rind and juice, oregano, salt and pepper.
Cut calamari tentacles from tubes. Score top layer of each tube crosswise 2 inches (5 cm) apart. Add tentacles and tubes to bowl; toss to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 1 hour.)
Place on greased grill over high heat. Close lid; cook, turning once, for 2 minutes or until firm. Serve with lemon to squeeze over top.
Makes 4 servings.
Per serving: about 172 cal, 17 g pro, 10 g total fat (1 g sat. fat), 4 g carb, trace fibre, 54 mg chol, 440 mg sodium. % RDI: 5% calcium, 39% iron, 5% vit A, 13% vit C, 7% folate.
VARIATION :Grilled Shrimp with Lemon and Oregano: Substitute large shrimp, peeled and deveined, for the calamari. Thread onto 8 skewers. Place on greased grill over medium-high heat; close lid and cook, turning once, for 5 minutes or until pink.
TIP: To clean squid, cut off tentacles above where they attach and just under eye. Push out hard beak from centre; discard. Rinse off any grit. Pull eye and innards out of body tube (also known as hood); discard. Reach in and pull out cellophane-like quill ("backbone"); discard. If desired, loosen corner and pull off purple skin (if slippery, grasp with paper towel); discard.
