Grilled Calamari With Parsley And Pickled Shallot Salad
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat a grill to high heat
2
Heat the sugar, sherry vinegar, and 2 tablespoons water in the microwave until warm, about 1 minute
3
Add the shallots and chile to the vinegar and set aside for at least 10 minutes
4
Toss the squid with 2 tablespoons olive oil, salt, and pepper in a medium bowl
5
If using an outdoor grill, place the squid in a grill basket and press together to flatten
6
Alternatively, for indoor grill pans, weigh the squid bodies down with a cast-iron skillet or bacon press
7
Grill on both sides until cooked through, about 2 minutes per side
8
Slice the bodies into rings and divide evenly among 4 shallow bowls with the tentacles
9
Drizzle the remaining 2 tablespoons olive oil over the parsley in a medium bowl and toss with the shallots and vinegar
10
Season with salt and pepper
11
Mound the salad on the squid and spoon the vinegar over top
12
Garnish with a lemon wedge and serve