Squid:
The word for squid in Italian is calamari (plural) which has all but replaced the use of squid in culinary recipes in English. Actually in English, calamari is used primarily to refer to the rings cut from the tube of the squid. The rings are frequently breaded and fried.
The Napoli connection:
While I was in Napoli this past summer (2009), I leaned how to prepare freshly caught squid (and octopus) and marinate it to make the texture less rubbery and the taste very zesty. I have picked up several recipes over the years, but by far and away, my favorite is the grilled marinated calamari presented here. I strongly suggest that you not make the recipe below unless you can get fresh squid. Younger squid tends to have less of a rubbery texture than larger older squid. However, I like the rubbery texture and enjoy both young and fully grown squid. Most parts of squid are edible but you will typically find it sold fresh with the tube, flaps, and the tentacles prepared. If you do buy it whole, simply remove the head, gut (make sure you remove the quill – these are transparent cartilage inside), and remove the skin and flaps. You will be left with the tube which needs to be washed thoroughly. Cut the tentacles away from the head and wash them along with the flaps.
Squid
Ingredients (serves 5):
* 1 ½ pounds – cleaned and prepared squid (tentacles, tube, and flaps)
* ½ cup – extra virgin olive oil
* 6 tablespoons – lemon juice
* 2 tablespoons – fresh oregano leaves, chopped
* 1 tablespoon – fresh basil, chopped
* 12 cloves – garlic, minced
* 2 tablespoon – pepper
* 1 tablespoon – salt
* 1 ½ teaspoons – red pepper flakes
* Lemon wedges
Preparation:
Cut the tubes of the squid so they open and lie flat and add them along with the tentacles and flaps to a Ziploc freezer bag along with the olive oil, lemon juice, oregano, basil, garlic, pepper, salt, and red pepper flakes. Seal the bag, shake to coat well, and marinate for 24 hours.
Tubes of squid before they are cut
Zesty marinating sauce
Once the squid has marinated, set the grill to high heat. Grill the squid until they are just cooked through (opaque) turning once (about 2 to 3 minutes). Remove from the grill and cut the squid if desired. Serve with lemon wedges as an appetizer. Enjoy!
Grilled marinated calamari
The word for squid in Italian is calamari (plural) which has all but replaced the use of squid in culinary recipes in English. Actually in English, calamari is used primarily to refer to the rings cut from the tube of the squid. The rings are frequently breaded and fried.
The Napoli connection:
While I was in Napoli this past summer (2009), I leaned how to prepare freshly caught squid (and octopus) and marinate it to make the texture less rubbery and the taste very zesty. I have picked up several recipes over the years, but by far and away, my favorite is the grilled marinated calamari presented here. I strongly suggest that you not make the recipe below unless you can get fresh squid. Younger squid tends to have less of a rubbery texture than larger older squid. However, I like the rubbery texture and enjoy both young and fully grown squid. Most parts of squid are edible but you will typically find it sold fresh with the tube, flaps, and the tentacles prepared. If you do buy it whole, simply remove the head, gut (make sure you remove the quill – these are transparent cartilage inside), and remove the skin and flaps. You will be left with the tube which needs to be washed thoroughly. Cut the tentacles away from the head and wash them along with the flaps.
Squid
Ingredients (serves 5):
* 1 ½ pounds – cleaned and prepared squid (tentacles, tube, and flaps)
* ½ cup – extra virgin olive oil
* 6 tablespoons – lemon juice
* 2 tablespoons – fresh oregano leaves, chopped
* 1 tablespoon – fresh basil, chopped
* 12 cloves – garlic, minced
* 2 tablespoon – pepper
* 1 tablespoon – salt
* 1 ½ teaspoons – red pepper flakes
* Lemon wedges
Preparation:
Cut the tubes of the squid so they open and lie flat and add them along with the tentacles and flaps to a Ziploc freezer bag along with the olive oil, lemon juice, oregano, basil, garlic, pepper, salt, and red pepper flakes. Seal the bag, shake to coat well, and marinate for 24 hours.
Tubes of squid before they are cut
Zesty marinating sauce
Once the squid has marinated, set the grill to high heat. Grill the squid until they are just cooked through (opaque) turning once (about 2 to 3 minutes). Remove from the grill and cut the squid if desired. Serve with lemon wedges as an appetizer. Enjoy!
Grilled marinated calamari
