Grilled Calamari

~ Mary ~

Just got Mario Batoli’s Italian Grill cookbook in the mail. It’s beautiful and inspiring!  I perused through the book over and over Friday night watching a bad movie – Vicky, Christina Barcelona (why did it get good reviews!?).

I had the weekend menus planned, but I found myself having to pass a little time Saturday morning between picking up a rain barrel and going to the Historic Chicago Bungalow Greening Expo so I popped into a Whole Foods Market.  

 

 

Lucky me my memory was in high gear and I picked up some meyers lemons – they’re gorgeous – and some squid.  I already had my lime leaves from our Little Siagon excursion last week which is for another story. 

 

 

 

 Grilled Calamari  

 Soak skewers in water.

Rinse 1-2# Squid well and pat dry

Cut any LARGE pieces crosswise then Marinade in:

Thinly Sliced Green Onions

¼ Cup Extra Virgin olive Oil

Fresh Cracked Black Pepper

Thinly Sliced Garlic

1 Tbsp Dry or Fresh Marjoram

Cover, put in fridge at least one hour.

 

Thinly slice 3-4 Meyer Lemons

Wash Lime or Lemon Leaves about 4 leaves per skewer.

Skewer according to photo – don’t pack tightly. 

Place on tray distribute any leftover marinade and salt LIBERALLY with kosher salt. Cover and let marinade another 30 min or so. 

Grill on hottest portion of the fire for 4-6 min on each side. 

When finished drizzle with olive oil and squeeze lemon wedges over top.

ALTERNATIVE METHOD: Skip skewering and grill on a flat grate with lemon wedges and lime leaves.  Lime leaves are a must, Meyers lemons are not – regular lemons would be fine.