Recipe: Grilled Calamari

Credit: Flickr/Isabelle Boucher

A day of marinating makes this calamari nice and spicy

For something a little different, marinate some calamari in a spicy tomato sauce, then grill

If smoky spice is not the power you want packed into your sauce, cut the chilies to one only. This sauce also works very well with chicken or even scallops.


Ingredients


• 1-2 chipotle chilies in adobo sauce

• 2 Tbsp. grapeseed oil

• 1 cup tomato sauce

• 3 Tbsp. corn syrup

• 3 garlic cloves, minced

• 2 shallots, minced

• 2 Tbsp. balsamic vinegar

• 1 tsp. orange zest

• 4 Tbsp. ketjap manis (Indonesian soy sauce)

• 18 cleaned calamari



Instructions

1. Finely chop the chipotle chili(es).
2. Heat the grapeseed oil in a pot and add the tomato sauce, chipotle, corn syrup, garlic, shallots, vinegar, orange zest and ketjap manis.
3. Simmer on low heat until the ingredients are blended.
4. Flatten the calamari out on your work surface.
5. Double-skewer the calamari (skewer at each end) and lay in a shallow non-reactive pan.
6. Pour the marinade over top.
7. Chill until serving time. This can be done a day ahead.
8. Heat the barbecue or grill to medium-high heat. Lay the skewered calamari on the grill and cook on both sides for about 3 minutes per side.
9. Serve hot off the grill or at room temperature.

Serves 6-8.

Recipe courtesy Caren McSherry from the Gourmet Warehouse
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Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.