Grilled Kalamari (Squid) © ejmorris 2004

We got the following idea some years ago after dining at Jump restaurant in Toronto. Squid is brilliant prepared this way and I highly recommend it.

Ingredients Preparation
  1. Wash and clean the squids well - and I would do the washing even with "pre-washed" squid. Make sure you remove the beak. The squid can be frozen. Just soak it in some cold water to thaw before cleaning.

  2. Chop the squid up in rings and tentacles. Throw in a really good shot of olive oil and toss the pieces around in a bowl. Let marinate for about an hour in the fridge.

  3. Grill the squid with lots of olive oil in a barbecue wok. Don't worry too much about flames on the barbecue - a little charring is good. What we've noticed is that it is necessary to cook squid either very little or quite a lot in order to avoid that horrible rubbery quality. On the barbecue, we use the highest heat and "stir fry" for about 10 minutes.

  4. Dump the grilled squid into a bowl with roasted garlic, capers, lemon juice, lemon zest and kalamata olives; drizzle with more olive oil, add salt and freshly ground pepper to taste.

Serve with steamed green beans or a salad. Sop up the sauce with good French bread.

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