Barbecued calamari with tomato vinaigrette

    Barbecued calamari with tomato vinaigrette

    51saves
    2hours33min


    3 people made this

    Champagne vinegar is a light, mildly flavoured vinegar. It is sold in gourmet food stores. If not available, substitute white wine vinegar.

    Ingredients
    Serves: 4 

    • 500 g calamari rings
    • 2 cloves garlic, crushed
    • 4 tablespoons finely chopped fresh flat–leaf parsley
    • 2 tablespoons olive oil
    • 4 tablespoons white wine
    • salt and freshly ground black pepper
    • 1 small head cos lettuce
    • Tomato vinaigrette
    • 2 large tomatoes
    • 2 tablespoons olive oil
    • 1 tablespoon champagne vinegar
    • 2 tablespoons lemon juice
    • 4 sprigs fresh thyme, finely chopped
    • salt and freshly ground pepper

    Directions
    Preparation:2hours30min  ›  Cook:3min  ›  Ready in:2hours33min 

    1. Place calamari, garlic and parsley in a bowl. Add oil, wine, salt and pepper. Mix together, cover and marinate in refrigerator about 2 hours.
    2. Tear lettuce into pieces and arrange on individual plates. Halve tomatoes, remove seeds and finely dice.
    3. To make tomato vinaigrette, whisk oil, champagne vinegar, lemon juice and thyme until combined; add salt and pepper to taste. Add diced tomatoes and mix together. Drizzle vinaigrette over lettuce leaves.
    4. Heat barbecue or preheat grill to medium heat. Cook calamari on barbecue or under grill about 3 minutes, turning occasionally. Place on salad and serve while hot.

    cook's tip

    Calamari is delicious when cooked on the barbecue. Sear until just cooked through and make sure the rings don't turn black or the flesh will taste bitter.

    barbecued calamari salad

    *Marinate and barbecue 500 g (1 lb) calamari or squid rings as for main recipe. Tear 1 lollo rossa (red coral) lettuce into bite-sized pieces. Thinly slice 1 medium red onion. Arrange lettuce leaves and onion rings on a platter.
    *Finely chop 3 red capsicums (bell peppers) and 2 cloves garlic. In a blender, purée capsicums and garlic; blend in 3 tablespoons olive oil, 2 tablespoons lemon juice, salt, pepper and cayenne pepper. Pour over salad. Arrange calamari on top.

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