Grilled Calamari and roasted Peppers
I've always had an aversion to raw squid, but cooked calamari was a different matter. I'd happily down a plate of those! This is a great recipe that is quick and easy to put together.
Servings: 3
Ingredients
- 1 medium red bell pepper
- 1 pound squid cleaned and gutted
- 2 tablespoon melted ghee or fat of choice
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 small shallot thinly sliced
- 1 tablespoon balsamic vinegar
- Juice from 1/2 a lemon
- 2 tablespoon extra virgin olive oil
- 1/4 cup Italian parsley
Instructions
- Start by placing the bell pepper directly on your gas range and charring it until black all over.
- Place the pepper in a bowl and cover tightly with foil or plastic wrap and let the sucker steam for at least 15 minutes.
- Rub off the blackened skin and remove the stem, seeds, and ribs.
- Cut the bell pepper into thin strips and set aside.
- Rinse and dry squid. Cut each one open so it will lie flat on the grill. (You can remove the skin if you want, but I'm lazy and I don't always)
- Toss the squid with the cooking fat and salt and pepper to taste.
- Combine the thinly sliced shallots and balsamic vinegar in a small bowl and let them mellow out.
- Preheat your gas grill on high. Once it’s super hot, toss on the squid and cook for 20-30 seconds on each side. The tentacles take a tiny bit longer to cook, but don’t let the calamari linger on the grill until the meat turns to rubber.
- Once the squid is flash grilled, slice them up and toss them in a bowl.
- Add juice from half a lemon over the squid and pour in the olive oil.
- Toss in the balsamic-marinated shallots, sliced peppers, salt, and pepper.
- Mix everything well and sprinkle on the parsley. Taste for seasoning and adjust as needed.
Nutrition
Calories: 334kcal | Carbohydrates: 10g | Protein: 24g | Fat: 22g | Fiber: 1g | Sugar: 3g