Calamari Burritos With Pineapple Salsa

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Calamari tubes - grilled, and
		Cut into rings
1 cup	146g / 5.1oz	Canned crushed pineapple - drained
1 cup	146g / 5.1oz	Diced red pepper
1		Minced jalapeño pepper
3/4 cup	109g / 3.8oz	Diced scallions
1 cup	93g / 3.3oz	Garlic clove - minced (large)
2 tablespoons	30ml	Lemon juice
1/4 cup	59ml	Olive oil
3 tablespoons	45ml	Chopped cilantro
		Salt - to taste
12		Flour tortillas - (8" dia)
1 1/2 cups	240g / 8.5oz	Black beans - cooked, and
		Well seasoned

Recipe Instructions

To grill squid: Marinate squid in a shallow dish with 3 teaspoons olive oil, salt, pepper and 2 tablespoons of lemon juice. Preheat grill and shake off excess oil from squid before placing it on the hot grill to avoid flare-ups. Grill squid approximately 2 to 3 minutes and turn occasionally during cooking. Remove from grill and set aside.

Combine pineapple, peppers, scallion and garlic. In a separate bowl whisk together lemon juice, oil and cilantro. Pour over pineapple mixture and toss well. Adjust seasonings. Make burritos by placing beans, pineapple salsa and grilled calamari along the center of each tortilla and fold tortilla around stuffing before eating.

This recipe yields 12 burritos.

Source:
New York Seafood Council at http://www.nyseafood.org

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