Skillet Grilled Calamari and roasted Peppers
- Yield 3 servings
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Skillet Grilled Calamari and roasted Peppers sits in the Seafood section of Regbie. The card serves 3 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 3 servings
- 1 medium red bell pepper
- 1 pound squid, cleaned and gutted
- 2 tablespoon melted ghee or fat of choice
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 small shallot, thinly sliced
- 1 tablespoon balsamic vinegar
- Juice from 1/2 a lemon
- 2 tablespoon extra virgin olive oil
- 1/4 cup Italian parsley
Method
Start by placing the bell pepper directly on your gas range and charring it until black all over.
Set the pepper in a bowl and cover tightly with foil or plastic wrap and let the sucker steam for at least 15 minutes.
Rub off the blackened skin and remove the stem, seeds, and ribs.
Slice the bell pepper into thin strips and keep nearby.
Rinse and dry squid. Slice each one open so it will lie flat on the grill. (You can remove the skin if you want, but the cook'm lazy and the cook don't always)
Turn the squid with the cooking fat and salt and pepper to taste.
Mix the thinly sliced shallots and balsamic vinegar in a small bowl and let them mellow out.
Warm your gas grill on high. Once it’s super hot, toss on the squid and cook for 20-30 seconds on each side. The tentacles take a tiny bit longer to cook, but don’t let the calamari linger on the grill until the meat turns to rubber.
Once the squid is flash grilled, slice them up and toss them in a bowl.
Tip in juice from half a lemon over the squid and pour in the olive oil.
Turn in the balsamic-marinated shallots, sliced peppers, salt, and pepper.
Stir everything well and sprinkle on the parsley. Taste for seasoning and adjust as needed.
