Grilled Calamari the same way as they do it in Greece | Grilled Squid
Grilled Kalamari | Grilled squid
Calamari is very common in restaurants, but it is often prepared with a fryer so it is breaded and crispy. In Greece Kalamari is typically grilled. It still tastes incredible, and it makes the whole dish lighter and healthier. This is how we served it at our Greek restaurant and how I serve it at home for my family. I know at first it may seem intimidating, but I promise it is much easier than you think.
The best way to cook Calamari is not to fried it . The best way is to Grill it ????
grilled calamari is the prefferred way to cook it if you like awesome taste and healthy at the same time.
Kalamari is a very popular seafood that is served all over Greece. It is either fried or grilled and it is always served with fresh lemon, never marinara. Grilling kalamari seems intimidating but is actually quite simple. Serve it with lots of fresh lemon wedges and a drizzle of ladolemono sauce and it’s a wonderful appetizer for your family and friends.
Serves 4 - 6
Ingredients
2 lbs fresh squid cleaned
1 tsp sea salt
½ tsp black pepper
1 tsp paprika
¼ cup extra virgin olive oil
Lemon wedges for serving
Ladolemono Sauce
¾ cup olive oil
¼ cup lemon juice
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried oregano
Place your squid in a mixing bowl. Whisk the salt, pepper, paprika and olive oil together in a small bowl and pour over the squid, turning the squid over so it is completely coated.
Cover the bowl and allow the squid to marinate for at least 30 minutes or up to overnight.
Remove the squid from the refrigerator about 30 minutes before you want to cook it.
Bring a charcoal grill or gas grill to high heat.
Use tongs to place the kalamari on the grill and cook about 4-6 minutes per side, until completely cooked through. Remove the kalamari to a cutting board.
Cut the kalamari into rings about ½-inch wide to place on a serving platter.
Make the ladolemono sauce by whisking together the olive oil, lemon juice, salt, pepper, and oregano, drizzle it over the freshly grilled calamari and serve with fresh lemon wedges.
Greek BBQ Octopus - Barbecue Octopus Recipe cooked on the barbecue with a little Greek touch
Greek BBQ Octopus grilled on the barbecue.
How to BBQ octopus to keep it tender and grilled octopus to perfection!
Remember to check out my other how to cook octopus video or BBQ videos for more!
BBQ Octopus recipe - how to grill octopus recipe:
Once the octopus has been simmered and is tender; let it cool and you can then do anything you want with it - dusted in flour and deep fried, or grilled octopus or even make a little Greek meze plate..
Grilled octopus is delicious; all crispy and crunchy on the outside and soft and meat like on the inside.
This is a great octopus recipe and one I hope you enjoy (and eating!)
Grilled Octopus - how to cook octopus and importantly how to cook octopus so it is tender seems to be cloaked in mystery - but it's easier than you think..
Grilled Octopus, baked octopus, octopus stew, however you want to cook it; I always start the same; with a slow braise to tenderise the octopus then cool it and from there you can pretty much do what you want with it!
If you want to watch how I braise my octopus - or read up on how to do that check out this post which also includes another video recipe to show the slow braise and cleaning the octopus (preparing octopus).
This grilled octopus recipe is all about creating a wonderful charred, smoky, crispy exterior doused in the holy trinity of Hellenic cooking; garlic, lemons and olive oil enveloping a soft meaty interior.
Damn I love octopus!
Throughout Cyprus and the Greek islands octopus is served in a multitude of ways it is a ubiquitous aquatic creature featured on most Greek tables at one time or another. The methods of cooking octopus range from stews to mezedes to fine dining pieces of food-art. But my favourite is grilled octopus.. and you'll see why!
Tenderising an octopus is wrapped in mystery with a hundred different housewife tales on the best way; octopus hanging out to dry on a clothes line or local fisherman throwing an octopus against the rocks (first time I saw that I thought; “man, that guy is seriously angry at that octopus”).
When cooked right octopus is a wonderful ingredient to work with and contrary to most other seafood, buying frozen octopus is preferred as the freezing process helps tenderise the octopus – or at least that’s what my mum says…
Grilled Octopus Recipe
Ingredients:
1 octopus cleaned (about 1.5kg for 4 people - 2 legs each!)
1 bayleaf
Few sprigs fresh parsley
1 lemon halved
2 tbl salt + pinch salt
1 clove garlic
3 tbl extra virgin olive oil
2 tbl red onion finely diced
Pinch dried chilli flakes
Grilled Octopus Method:
Bring a large pot of salted water to a simmer and gently braise the cleaned octopus for about 30 minutes or until it is ‘fork tender’, then remove, drizzle olive oil over the octopus and let cool. You can do this the day before.
Pan Fry - in a smoking hot frying pan add a little olive oil and place the octopus in it – don’t move it around too much; just turn it over after a couple of minutes to sear the other side then reserve.
BBQ - (my preferred method) - get the barbecue super hot, oil the grate so the octopus doesn't stick and grill for a few minutes each side then reserve.
Cut the octopus to your preference (I like cutting it into 3 inch long pieces at an angle) then make the dressing by combining the crushed garlic, juice of half lemon, pinch salt, chilli flakes, red onion and olive oil together (pop into a jar and give it a good shake) and then pour over the crispy octopus to coat and then transfer to a clean plate to serve.
Garnish with chopped parsley and serve with some toasted pita.
Tip: I have before lightly dusted the octopus in flour to make it really crispy - but unless you are using a lot of oil you can get some patches that haven't been cooked - so I'd do this for more shallow frying...
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