Savor the smoky charm of Grilled Parsley Calamari, a perfect blend of sea’s freshness and grill’s warmth, all from your indoor grill
There’s something uniquely comforting about gathering ingredients, knowing that they will soon transform into a dish that tantalizes the senses and nourishes the soul. Today, I find myself drawn to the harmonious blend of land and sea, a culinary dance that promises to be both uplifting and grounding. The star of this gastronomic show? Grilled parsley calamari—a dish that is as delightful to prepare as it is to savor.
The thought of combining the subtle, smoky char from the grill with the delicate, briny sweetness of calamari fills me with joy. It’s a recipe that speaks of summer breezes and laughter-filled evenings, yet here I am, making it indoors, proving that the essence of a season can be captured beneath our very roofs. With an indoor grill, the magic of outdoor cooking is brought into the comfort of our homes, allowing us to create flavors that resonate with open-air experiences regardless of the weather outside.
Grilled parsley calamari is not just a dish, it’s a statement—a testament to the simplicity of ingredients and the beauty they can behold when cooked with care. Steeped in olive oil and adorned with vibrant parsley, each bite is a reminder of how food can be both simple and profound. And as I prepare to share this recipe on foodandmeal.com, I am reminded of why I wanted to make this dish: to embrace the joy of cooking, to savor the art of grilling, and to celebrate the wonderful versatility of calamari. Join me as we embark on this delicious journey together.
Grilled parsley calamari
Grilled parsley calamari
Equipment
Ingredients
- 500 g small ready-to-cook squid tubes
- 4 tbsp olive oil
- 4 tbsp lemon juice some salt and pepper
- 2 tbsp chopped parsley
- 1 orange for garnish
Instructions
- Clean and dry the squid under cold, clean water.
- Mix two tablespoons of lemon juice and two tablespoons of oil, add the squid and let it steep for 30 minutes.
- Turn on the contact grill and cook the squids in it for 4-5 minutes.
- Season the squids with salt and pepper.
- Mix the rest of the lemon juice and the oil and use it to serve the squids on a plate. Top with parsley and orange slices for garnish.
Video
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
How to make Grilled parsley calamari using oven
Firstly, preheat your oven to a high temperature, typically around 450°F (232°C) or use the broiler setting if your oven has one. This high heat is essential to replicate the searing effect of a grill. While the oven is heating, proceed with preparing the calamari as per the original recipe: clean the calamari and slice it into rings or leave it whole, according to preference.
Next, prepare the marinade by combining olive oil, minced garlic, chopped fresh parsley, and any additional seasonings you desire, such as salt, pepper, or a hint of lemon zest for extra zing. Coat the calamari in this marinade and let it sit for a few minutes to absorb the flavors. The marination time need not be long since calamari can quickly take on the aromatics due to its mild flavor and porous texture.
Once marinated, arrange the calamari on a wire rack set over a baking sheet. This setup allows air to circulate around the calamari, similar to how it would on a grill, and helps to prevent steaming, which could lead to a less desirable texture. If you don’t have a wire rack, you can place the calamari directly on a lightly oiled baking sheet, though flipping might be necessary to ensure even cooking.
Place the calamari in the preheated oven or under the broiler. Keep a close eye on it, as the high heat means it will cook quickly, usually within a few minutes per side. The goal is to achieve a light char and ensure that the calamari is cooked through but still tender. Overcooking can result in a rubbery texture, so vigilance is key.
After achieving the desired level of doneness, remove the calamari from the oven and serve immediately. Garnish with additional fresh parsley and perhaps a drizzle of extra virgin olive oil or a wedge of lemon to brighten up the dish.
Tips for making Grilled parsley calamari
Cooking Tips
The anticipation of tasting the first bite of perfectly grilled calamari is akin to the excitement one feels when unwrapping a gift. There’s a thrill in the process, from selecting the freshest ingredients to watching them transform under the heat. The calamari itself should be fresh, or if frozen, thoroughly thawed with care to maintain its delicate texture. When you hold the calamari in your hands, ready for marination, there’s a connection to the sea—a reminder of the origins of this beautiful ingredient.
Marinating the calamari is an act of patience and love. The olive oil, garlic, and parsley must be mixed with a gentle touch, allowing each flavor to meld without overpowering the others. The calamari should be coated evenly, ensuring every piece is kissed by the marinade’s aromatic embrace. This step is not just about taste; it’s about setting the stage for what’s to come, imbuing the calamari with the essence of each component.
As the grill preheats, there’s a moment of quiet before the sizzle, a brief interlude where one can appreciate the calm before the culinary storm. The grill must be hot, but not so much as to char the calamari beyond recognition. It’s a delicate balance, much like life itself, where too much or too little can tip the scales away from perfection.
Placing the calamari on the grill is a decisive moment, filled with the sizzle that promises greatness. The sound and smell are intoxicating, a sensory symphony that signals the transformation taking place. Watching for those grill marks requires a watchful eye and an intuitive sense of timing. Flip the calamari only once to achieve that ideal char, a testament to your grilling prowess.
Serving the grilled parsley calamari is a moment of pride and joy. The smoky aroma, the vibrant green of the parsley, and the succulent texture come together in a harmonious union. Each bite should be savored, a celebration of the journey from simple ingredients to a dish that sings with flavor.
Serving suggestions
- Miso Soup: Starting the meal with a warm bowl of miso soup sets a comforting tone. Its umami depth and soothing qualities make it an excellent precursor to the grilled calamari, preparing the taste buds for the flavors to come.
- Daifuku: As a dessert option, daifuku, a sweet Japanese mochi stuffed with a sweet filling, offers a delightful contrast to the savory calamari. The chewy texture and subtle sweetness would be a refreshing end to the meal.
- Oyakodon: For a more substantial pairing, oyakodon, a Japanese rice bowl topped with chicken and egg, provides a hearty and satisfying counterpoint. The rich flavors of the dish complement the lighter, grilled calamari without competing for attention.
- Sashimi: Offering sashimi alongside Grilled Parsley Calamari allows for an exploration of seafood’s natural flavors. The freshness of raw fish juxtaposed with the charred, cooked calamari creates a diverse seafood experience.
- Yakisoba: Completing the meal with yakisoba, stir-fried noodles with vegetables and a tangy sauce, adds a textural contrast and a satisfying element. The noodles’ savory notes and the calamari’s smokiness are a match made in culinary heaven.
Top 5 FAQs about Grilled Parsley Calamari
- What type of calamari is best for grilling? The best type of calamari for grilling is usually fresh, whole squid that has been cleaned and cut into rings or left whole, depending on personal preference. Smaller squid tend to be more tender, but larger ones can also be used if properly prepared.
- How long should calamari be marinated before grilling? Calamari benefits from a brief marination, typically 30 minutes to an hour. Since it’s a delicate protein, a longer marination isn’t necessary and could potentially break down the flesh too much, leading to a less desirable texture.
- How do you prevent calamari from becoming rubbery when grilled? To prevent calamari from becoming rubbery, it’s crucial not to overcook it. Calamari cooks very quickly, often in just a few minutes per side. Ensure the grill is preheated and hot so that the calamari sears quickly, locking in juices and maintaining tenderness.
- Can you use dried parsley instead of fresh for the recipe? While fresh parsley is recommended for its bright flavor and vibrant color, dried parsley can be used in a pinch. However, the quantity should be adjusted as dried herbs are more concentrated. Use about one-third the amount of dried parsley compared to fresh.
- What are some good side dishes to serve with Grilled Parsley Calamari? Grilled parsley calamari pairs well with a variety of sides. Light salads, like a mixed greens or a Mediterranean couscous salad, complement the dish nicely. For heartier options, consider grilled vegetables, a fresh tomato salad, or a simple pasta tossed with olive oil and garlic.
Conclusion
The ease with which this dish comes together makes it an ideal choice for those who cherish the art of cooking but also value their time. It’s a reminder that elegance in food doesn’t always require complexity; sometimes, the most memorable meals are those that are made with love, care, and a little bit of culinary intuition. The Grilled Parsley Calamari is a dish that invites us to slow down, to savor each bite, and to appreciate the simple joys that cooking can bring into our lives.
- Cooking Like A Pro
- Author Name : Jaime Inez
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