Grilled Lemon Calamari Recipe
Category: Main Course
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Squid (Calamari) | 1 kg |
| Bread (preferably day-old) | 220 g |
| Fresh Lemon Juice | 60 g |
| Lemon Zest | 1 lemon |
| Fresh Basil | 30 g |
| Extra Virgin Olive Oil | 50 g |
| Salt | To taste |
| Fresh Ground Black Pepper | To taste |
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Protein | 24 g |
| Carbohydrates | 28 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 350 mg |
Instructions:
-
Clean the Calamari:
Begin by preparing the calamari. Rinse them well under cold running water to remove any dirt or impurities. Using your hands, carefully detach the tentacles from the body and set them aside. Remove the transparent cartilage pen from the inside of the squid body. Extract the internal organs, being thorough and ensuring the inside is clean by rinsing it under running water. Gently peel off the squid’s skin. You will need about 600g of cleaned squid for this recipe. -
Prepare the Stuffing:
Cut the bread into small cubes and place them in a food processor. Add salt, pepper, and the fresh basil leaves that you have washed and dried. Grate the zest of one lemon and add it to the processor. Pour in the fresh lemon juice and the extra virgin olive oil. Blend everything until you achieve a crumbly mixture that will serve as the stuffing for the calamari. -
Stuff the Squid:
Take the cleaned squid bodies and stuff them with the prepared mixture using a spoon. Be sure to fill the squid all the way to the bottom, leaving a couple of centimeters of space at the top to seal the calamari. Take the tentacles (the ones you set aside earlier) and place them at the open end of each stuffed squid. Use a skewer to secure both the squid and the tentacles together, effectively sealing the opening to prevent the filling from spilling out during cooking. -
Grill the Calamari:
Preheat your grill over medium heat and lightly oil the grate with some extra virgin olive oil to prevent sticking. Place the stuffed calamari on the grill and cook for approximately 10-12 minutes, turning them frequently to ensure an even golden-brown crust on all sides. -
Serve and Enjoy:
Once the calamari are grilled to perfection, remove them from the heat and let them rest for a few minutes. Slice the calamari into thick, round pieces and serve hot. The stuffing will be flavorful with a slight tang from the lemon and the aromatic basil. This dish pairs wonderfully with a side of grilled vegetables or a fresh, tangy salad.
Tips for Success:
- Be gentle when handling the calamari to avoid tearing the delicate flesh.
- If you prefer a lighter version, you can bake the stuffed calamari in the oven at 180°C (350°F) for about 15-20 minutes instead of grilling.
- Experiment with different herbs like parsley or thyme to create your own variation of the stuffing.
Enjoy this vibrant and savory grilled calamari dish as a main course, and impress your guests with the delightful flavors of fresh lemon, basil, and olive oil. This recipe is not only delicious but also a great way to incorporate seafood into your diet while keeping it light and refreshing.
