Grilled parsley calamari
It begins with selecting the freshest calamari, which will be the canvas for our culinary creation. The calamari is then tenderly marinated in a mixture of olive oil, minced garlic, and fresh parsley, infusing it with aromatic notes and a hint of herbaceous brightness. This marinade not only imparts flavor but also ensures that the calamari remains succulent during the grilling process.Once the calamari has had time to soak up the flavors of the marinade, it's time to heat up the indoor grill. Achieving the right temperature is crucial—it should be hot enough to sear the calamari quickly, creating those coveted grill marks without overcooking the delicate flesh. The calamari is then placed on the grill, and the sizzle as it meets the hot surface is a sign that something wonderful is about to happen.Grilling should be done with care, turning the calamari just once to ensure it cooks evenly and obtains a beautiful char on both sides. The goal is to reach a perfect balance where the outside is slightly crisp, while the inside remains tender and moist. Once grilled to perfection, the calamari is ready to be served. It can be enjoyed straight from the grill, perhaps with a squeeze of lemon and an extra sprinkle of chopped parsley for an added burst of freshness.This dish is not only a treat for the palate but also for the eyes, with the charred edges of the calamari contrasting against the bright green of the parsley. It's a dish that brings the essence of coastal dining into any home, at any time of year, thanks to the convenience of the indoor grill. Whether served as an appetizer or a light main course, Grilled Parsley Calamari is a testament to the beauty of grilling and the endless possibilities it presents, even within the confines of the kitchen.
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Servings: 4 people
Calories: 140kcal
Cost: $25
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Equipment
1 grill
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
Calories: 140kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 242IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 0.2mg
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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.