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Grilled Squid


Grilled Squid (Plancha ala Calamares)


1 1/2 lbs Fresh small squids (thumbnail sizes if it's available, this will taste better)
4 tbsp. Virgin olive oil
4 tbsp. Dry white wine
3 cloves Fresh garlic, minced
3 tbsp. Fresh parsley, chopped finely
2 tsp. Sweet paprika
some Coarse salt
some Freshly ground black pepper
1/4 cup Fresh lemon juice

First of all, clean the squid by cutting the tentacle below the eyes, pulling out the diamond beaks and set aside.

Using sharp knife, cutting halfway up one side of each body sac.

Mix together the olive oil and wine then pour over the cleaned squid, let it stand to marinate for 2 hours or longer.

Heat an iron cast griddle (oiled) or you can use a metal baking pan in a hot griller if iron cast is not available.

Remove the squid from the marinade and pat dry with paper towels and mix the garlic and parsley.

When the griddle or the griller is hot enough , start putting the squid and cook for one minute.

As soon as the tentacles curl up and the body sacs turns inside out to form a little conical hat shapes.

Sprinkle the garlic and parsley mixture, paprika and plenty of seasoning.

Then cook for another 30 -40 seconds, spread the lemon juice and serve immediately.

Serve 6 people.



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Last modified: May 26, 2003