Pan-Grilled Calamari
If you’ve ever craved the fresh, vibrant flavours of the Mediterranean, then the pan-grilled calamari is just the dish for you. This simple, yet elegant recipe brings the bounty of the sea straight to your table, combining delicate squid with a burst of zesty gremolata.
Calamari, often known as squid, is a beloved ingredient in many coastal cuisines. Its mild flavour and tender texture make it a versatile star in various dishes. The key to perfect calamari is in the preparation and cooking process. By ensuring your pan is not overcrowded and isn’t grilled for too long, you allow each piece to cook evenly, resulting in a beautifully eared and tender bite.
Cleaning and cooking calamari might seem intimidating at first, but it's surprisingly straightforward. The beauty of this dish lies in its simplicity. With just a handful of fresh ingredients and a few basic steps, you can create a restaurant-quality meal at home. The reward is a plate of perfectly grilled calamari, kissed by the heat of the pan and the richness of olive oil.
And did you know about the art of gremolata? It is a mix of parsley, garlic, salt, olive oil and lemon juice that adds a fresh, tangy finish that brightens the dish. This traditional Italian condiment not only enhances the flavour of the calamari, but also introduces a delightful contrast, making each bite a symphony of taste and texture.
So next time you’re looking for a culinary escape, give this pan-grilled calamari a try. It’s a dish that’s sure to transport you to the sunny shores of the Mediterranean with every bite!
Clean the squid by removing the eyes, beak, ink sack and the bone, and separate the tentacles. Make a few cuts so the calamari doesn't huddle in the pan.
Heat up the olive oil in a non stick pan and add the calamari and the tentacles into the pan. Cook one calamari at a time to avoid overcrowding the pan.
Season the calamari in the pan and fry it for 2 minutes on each side.
Prepare the gremolata by combining chopped parsley, minced garlic, a pinch of salt, olive oil and lemon juice, and sizzle it over the calamari.
Serve the calamari with tartar sauce and a side dish.
Pan-Grilled Calamari
Ingredients
Instructions
- Clean the squid by removing the eyes, beak, ink sack and the bone, and separate the tentacles. Make a few cuts so the calamari doesn't huddle in the pan.
- Heat up the olive oil in a non stick pan and add the calamari and the tentacles into the pan. Cook one calamari at a time to avoid overcrowding the pan.
- Season the calamari in the pan and fry it for 2 minutes on each side.
- Prepare the gremolata by combining chopped parsley, minced garlic, a pinch of salt, olive oil and lemon juice, and sizzle it over the calamari.
- Serve the calamari with tartar sauce and a side dish.
