The key to successfully executing the calamari cooking is to have your grill and basket as hot as possible before adding the calamari. Squid either has to be cooked very quickly or very slowly; anything in between turns the rings into little rubber bands. If you keep a bag of calamari in the freezer, you’ll never be at a loss for something to make for impromptu dinner guests. It thaws very quickly in cold water and doesn’t have to be marinated for long.
Time: 20 minutes (plus marinating time)
Serves: 4
Ingredients:
¼ cup extra-virgin olive oil 4 teaspoons fresh lemon juice 1 teaspoon fresh oregano – finely chopped 1 large clove garlic – very finely chopped or crushed ½ teaspoon fresh ground black pepper ¼ teaspoon kosher salt 1 pound calamari rings 1 head romaine lettuce – washed and chopped or tornPreparation:
In a small bowl, mix the olive oil, lemon juice, oregano, garlic, pepper and salt.
Place the calamari in a zipper seal bag and pour in half of the marinade mixture. Remove as much air from the bag as possible, seal and refrigerate for thirty minutes or up to overnight.
Preheat your barbecue and grilling basket on high.
Pour the calamari along with its marinade into the grilling basket and spread across the bottom. Stir once per minute for three minutes then immediately remove the calamari from the basket.
Dress the romaine with the remaining marinade mixture and plate. Top with the calamari and serve immediately.
Does the marinade with the lemon over night make the calamari rubbery?
I find that the additional of olive oil (versus straight citrus juice) keeps it from chemically “cooking” entirely even when left overnight. The thirty minute marinating time is still best if it fits your schedule. Pure citrus juice and salt over that period of time (see pickerel ceviche) would certainly make it chewy though!