Grilled Calamari
Calamari alla Griglia


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Grilled Calamari
Calamari alla Griglia
cookbook: Lidia's Favorite Recipes
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serves: 6

The primary ingredient in any fish preparation must be super- fresh fish. Nowhere is that more evident than in grilling calamari. This dish can be prepared on a charcoal grill or in a cast- iron pan or griddle, but in either case, the temperature should be good and hot, so the calamari cook very quickly. For easy handling, thread the calamari bodies onto a skewer— one or two per skewer,depending on the size. (Thread the tentacles onto a separate skewer, without crowding them, since they will need a few additional minutes to cook.)
 

Ingredients

8 medium squid (about 3 pounds), cleaned, leaving skin on
¼ cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic, peeled and sliced
1 tablespoon fresh thyme leaves
½ teaspoon salt
½ teaspoon crushed hot red pepper
chopped fresh Italian parsley

Directions

Toss the cleaned calamari bodies and tentacles together with the olive oil, the garlic, thyme, salt, and crushed red pepper together in a bowl, until the calamari is coated. Cover the bowl, and marinate in refrigerator for 1 hour, or up to overnight.

Prepare a charcoal grill well ahead, so it is hot, or heat a wide cast- iron skillet or griddle over high heat until a drop of water bounces and sizzles. Lay the squid on the grill or in the skillet. Set a heavy skillet on top of the calamari to weight it down so as much of the calamari as possible makes contact with the hot grill or skillet. (This makes it easier for the calamari to cook evenly and brown well.) Cook, until golden on one sides, about 4 minutes, then flip and cook 3 minues on other side.

Transfer to a warm platter, and drizzle with additional extra- virgin olive oil if you like. Sprinkle with chopped Italian parsley, and serve immediately.

Lidia's Favorite Recipes

From one of the most popular cookbook author/chefs at work today: her most accessible—and affordable—cookbook to date, a gathering of the recipes that have become her go-to meals: the best, the most beloved, the most delicious dishes in her repertoire. Lidia Bastianich gives us a fresh look at her favorite dishes, the ones that have made it to the table time and time again: more than 100 of her signature recipes, revised to be more concise and clear, but just as soul-satisfying as ever. From Baked Clams Oreganata, Marinated Winter Squash, and Spaghetti with Quick Garlic Tomato Sauce to Braised Beef Rolls, Shrimp Scampi, and Chocolate Bread Parfait, each recipe includes new information about the affordability, seasonality, and nutritional value of the ingredients. Beautifully illustrated throughout with full-color photographs, Lidia's Favorite Recipes will give both new cooks and longtime fans something delicious to celebrate.

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