Our Calamari is grilled - not fried - and amazing
Prepare to impress your next dinner with this perfectly spicy seafood aperitif.
Squid is one of the most abundant forms of seafood in the global market, but few Americans have already appreciated it in any other way that breaded and fries with amarinara Chaser. With this type of treatment, this could be a onion in bloom and you would not know the difference, is not it?
Thissalad To all the trappings of the aperitif-crunchy crunchy with peanuts, tomatoes, some spices - but much more. We do not want to promise that you will never go back on the french stuff after that, but it's a distinct possibility.
Instead of a mess of the fried dough, you will be pleasantly surprised by the amount of flavor that you can actually taste with our Calamari version.
Nutrition:220 calories, 8 g of grease (1.5 g saturated), 590 mg of sodium
Serves 4
You will need
1 LB Calmar, cleaned, tentacles reserved for another use
1/2 tablespoon peanut or canola oil
Black salt and pepper
Juice of 1 lime
1 tablespoon fish sauce
1 tablespoon of sugar
1/2 tablespoon chili garlic sauce (preferably Sambal Oelek)
4 speedbox cups (cress is not always easy to find. Baby Roquette, or even some handles of basilics, can easily take its place here.)
1 small cucumber, peeled, seeded and cut in matches
1 high tomato, minced
1/2 red onion, very finely sliced
1/4 cup roasted peanuts
How to do it
- Preheat a grill.
- Mix squidal bodies with oil and season generously with salt and a lot of black pepper.
- When the grill is very hot, add the squid and grill for about 5 minutes, until slightly carbonized.
- Combine the lime juice, fish sauce, sugar and chili sauce in a mixing bowl and a whip to mix.
- Slicer grilled squid into 1/2 "rings.
- In a salad bowl, mix the squid, cress, cucumber, tomato, onion and peanuts with dressing.
- Divide the salad among 4 plates.
Eat
Grill Squid ranks right next to the binding of your shoes and make your bed in the difficulty category, but most people are terrified from the perspective. Buy whole bodies of Calmaria (fully cleaned, fresh, fresh or frozen, at any decent fish market or quality grocery store), and grill them in full on a vegetable fire for more than 5 minutes or cut in rings and Saufs in olive oil for the same time.
It is surprisingly easy, but an impressive skill of having when it comes to whipping a pleasant aperitif to the crowd like this one.
