Grilled Calamari

Total Time:
3 hr
Prep:
30 min
Inactive:
2 hr
Cook:
30 min

Yield:
4 to 6 appetizer portions
Level:
Intermediate

Ingredients
  • 1 1/2 pounds cleaned squid (about 3 pounds whole) tentacles separated from the bodies, rinsed and patted dry
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh oregano leaves
  • 2 cloves garlic, peeled and smashed
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 8 new potatoes, cut in 1/2
  • 1 small loaf focaccia bread, sliced
  • Green and Nicoise olives, pitted and chopped
  • Essence, recipe follows
  • Chopped parsley, garnish
  • Lemon wedges, garnish
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

Cut the squid bodies along the sides to open flat. With a thin sharp knife, lightly score the insides, being careful not to cut through all the way.

In a bowl, combine 2 tablespoons of the olive oil, lemon juice, oregano, garlic, salt, and red pepper flakes. Add the squid bodies and tentacles, toss to coat, and marinate for 2 hours, refrigerated, turning twice.

Preheat the grill to high heat.

Cook potatoes in boiling salted water until tender. Drain and set aside.

With a pastry brush, lightly coat both sides of the sliced bread with the remaining 2 tablespoons olive oil. Place the bread on the hot grill and cook until golden brown on both sides, 2 to 4 minutes. Arrange on a large platter.

Grill the squid, turning until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove the squid to a cutting board and slice into strips. Slice the tentacles if desired.

Place the squid on top of the grilled bread and top with the chopped olives. Arrange potatoes decoratively around squid. Lightly drizzle with additional extra virgin olive oil as desired, sprinkle with Essence and parsley, and serve with the lemon wedges on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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    I add chopped tomatoes and serve it as a bruscetta. Amazing. Everyone loves it
    Excellent way to grill calamari! I didn't make the entire recipe - just the marinade and instructions for cooking the calamari and it was EXCELLENT. Even our seven year old inhaled it which surprised us as we were under the impression he only like calamari because it was deep-fried... like me. 
     
    This was light and brilliant, tender and flavorful. I'm not much of a squid fan (I love it deep fried :, but this sold me. There was nothing odd or weird about this - just tender, flavorful, bright, and tasty. We will definitely do squid this way from now on. Simple and easy. We only got to marinade it for an hour but it worked. 
     
    Thanks!
    This recipe doesn't really seem like it's going to work with the dry seasoning sprinkled on top, but it does. It's important to drizzle some extra virgin olive oil over the dish at the end so that it's not too dry. I used Spanish paprika (picante) for heat, spice, and smokeyness. I also grilled the calamari over mesquite which gave additional smoky flavor.By placing a small piece of tin foil on the grill rack for the tenacles, they didn't fall through the rack, and there was a nice liquid from the marinade and the fish which I added to the plate as well. Delicious - and a dish I would happily serve to company.
    made this and it was a big hit!
    This is the real deal...Wow!!
    looks good
    It was a hit, all my friends love it,will do it again soon.
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