Grilled Calamari A La Erie Cafe

Recipe Ingredients

		Marinade
1 teaspoon	5ml	Fresh parsley - chopped
1 tablespoon	15ml	Garlic - finely chopped
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Jalapeno chile - seed/mince (small)
1 lb	454g / 16oz	Squid - cleaned/in 1" rounds
		Sauce
1 tablespoon	15ml	Garlic - finely chopped
1 tablespoon	15ml	Fresh rosemary - fine chop
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Clam juice
1 tablespoon	15ml	Lobster base - *
2 tablespoons	30ml	Whipped butter

Recipe Instructions

* Lobster base is a glaze sold in gourmet food shops and some supermarkets

1. Prepare marinade: Thoroughly whisk together all marinade ingredients in a glass or stainless-steel bowl. Add squid pieces and marinate at least 3 hours, stirring occasionally.

2. To make sauce: About 15 minutes before serving time, combine garlic, rosemary, wine, clam juice and lobster base in a non-aluminum saucepan. Bring to a gently simmer over medium heat, then simmer for 4 minutes. Remove from heat and whisk in the butter. Keep warm.

3. Remove squid from marinade, draining well.

4. Grill for 4 to 6 minutes, turning as needed, until just firm. (An open grill or a well-heated, ridged grill pan may be used. You may need to use a grill basket to hold the squid pieces if the spaces on your grill are too wide to hold them.)

5. Shake saucepan to recombine sauce if necessary, then add cooked squid. Raise heat to high and cook for 1 minute, stirring to coat all pieces well.

6. Serve with an extra dab of sauce.

Source:
The Erie Cafe in Chicago, Illinois

Rating

Average rating:

10 (3 votes)

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