Calamari alla Griglia
- 2 calamari (squid) tubes and tentacles, cut into bite sized pieces
- 1 cup of JOSEPH Cold Pressed Extra Virgin Olive Oil
- 2 cloves of garlic, crushed
- 3 tablespoons flat leaf parsley
- 2 cups fresh breadcrumbs
- salt and freshly cracked black pepper
- skewers (pre-soak in water if using wooden skewers)
- 1 lemon
My grandparent's favourite way to do grilled calamari! Crispy toasted breadcrumbs give way to the tender texture of fresh squid.
1. Marinate the calamari
In a bowl, combine the cleaned calamari with a drizzle of JOSEPH Extra Virgin Olive Oil, 1 tablespoon chopped parsley, minced garlic, salt, and pepper. Toss well and let it rest for at least 15 minutes to absorb the flavour.
2. Prepare the coating
In a separate bowl, mix the breadcrumbs with the remaining 2 tablespoons of parsley. Roll the marinated calamari through the breadcrumb mixture until lightly coated.
3. Grill
Thread the calamari onto skewers and cook over a hot grill for 2–3 minutes per side, until the crumbs turn golden and the squid is just tender.
Serve with a lemon wedge and a chilled glass of our new Pecorino. Buon appetito!
