Food Network
Home> Recipes>
Grilled Calamari Recipe

Grilled Calamari

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Getting Grilled

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 7

Showing 1-7 of 7

Sort by:

Newest

  • on August 27, 2011

    Flag

    I add chopped tomatoes and serve it as a bruscetta. Amazing. Everyone loves it

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 17, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 08, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 17, 2010

    Flag

    made this and it was a big hit!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 02, 2006

    Flag

    This is the real deal...Wow!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 02, 2006

    Flag

    looks good

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 13, 2005

    Flag

    It was a hit, all my friends love it,will do it again soon.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.