#46 Grilled Calamari Salad

Vittorio’s Kitchen

Grilled Calamari Salad with Red Onions, Bell Peppers, Black Olive Puree, and Basil


  1. 1 lb Calamari Tubes pre cleaned and Frozen (Sometimes Calamari are available fresh local fish market, cleaning them is easier than it looks)  
  2. 2 Colored Bell Peppers, rinse, cut to obtain 4 equal quarters.
  3. 1 Red Onion, peeled and sliced ½-inch tick.  
  4. 1 Lemon
  5. 20 Whole Basil Leaves, chopped
  6. 1 Head Romaine Lettuce, you want something that will hold its shape, remove the leaves, rinse, set them in narrow tall container standing up, (the leaves need to dry) refrigerate until needed.
  7. 1 can 8 oz pitted black olives, let them drain.
  8. Olive oil.
  9. Salt and Pepper.

  1. Place olives in blender or food processor with a few tablespoons of water and process to a fine puree.
  2. Open calamari tubes buy making cut in one side.
  3. Lay them in a shallow bowl drizzle with oil and season with salt and pepper.
  4. Place bell pepper end onions on hot grill for 90 second per each side, they need to be cooked but still crunchy.
  5. Remove to a cutting board.
  6. Place calamari on grill and working quickly, grill each piece 30 seconds per side. 
  7. Remove to a tray and squeeze half of the lemon over them.  Grilling Calamari is not hard, will get very tough if cooked to long.  The trick is to have everything ready and your grill hot before you start.
  8. Slice grilled calamari and peppers into ¼-inch strips, separate onion into rings.
  9. Place calamari strips, onions, peppers and basil leaves in a bowl and toss with the remaining lemon and a bit of oil.  Check seasoning and if necessary add salt and pepper.
  10. Split romaine into leaves and arrange on 4 plates, top romaine with one quarter of the calamari mix and garnish with a spoonful of olive puree.
  11. Garnish with lemon wages or parsley leaves, you can serve warm, or chilled in refrigerator for short time.
  12. If you serve them warm do not try to reheat, the calamari will became rubbery.   



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