Grilled Calamari
Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice
Serves4 as a first course
- Active time:15 min
- Start to finish:15 in (30 min if preparing a charcoal grill)
Enrica Rocca, Venice, Italy
November 2009
Watch a preview of this Gourmet's Adventures with Ruth episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 2 cups lambs lettuce (māche)
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil, divided
- 1 lb cleaned small calamari, bodies and tentacles separated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- garlic clove, minced
- chopped flat-leaf parsley
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Prepare grill or heat a grill pan over medium heat until very hot.
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Arrange lambs lettuce and tomatoes on a platter. Drizzle with 1 tablespoon olive oil.
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Pat calamari dry and lightly oil grill or grill pan.
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Grill calamari in batches if necessary, turning once with tongs, just until grill marks appear and flesh is no longer translucent, about 2 minutes per batch. Transfer as grilled to platter, then season with salt and pepper. Drizzle with lemon juice and remaining tablespoon olive oil, and sprinkle with garlic and parsley.
- Keywords
- adventures with ruth,
- enrica rocca,
- venice,
- italy,
- calamari
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