Our latest recipe creation—Grilled Calamari with Bok Choy, Crispy Shallots & Coconut-Yuzu Cream—is a vibrant, modern take on seafood dining. It brings together high-heat grilling, tender greens, and an irresistible combination of rich, bright Asian-inspired flavors.
Click this sentence to skip directly to the recipe.
The Secret to Balanced Flavor: Bright Acid, Creamy Richness, and Texture
Great seafood dishes are all about balance, and this recipe delivers it in every single bite.
First, we start with our Town Dock Calamari Tubes. Sourced with care and prepped to perfection, our calamari tubes take on marinades beautifully. A brief 15-minute bath in olive oil, fresh lime juice, garlic, soy sauce, kosher salt, and cracked black pepper infuses the calamari with a savory citrus punch while ensuring it remains supple and juicy when it hits the hot grates.
Pairing seafood with greens is always a heart-healthy winner, but steam-charred baby bok choy takes it to the next level. By searing the cut sides of the bok choy in toasted sesame oil before adding a splash of water to steam them through, you get crisp-tender stems, velvety leaves, and a deeply nutty aroma that pairs naturally with grilled squid.
The real star that ties everything together, however, is the luxurious Coconut-Yuzu Cream. Yuzu—the beloved Japanese citrus fruit known for its floral blend of tart grapefruit, sweet mandarin, and sour lemon—provides a sharp, refreshing acidity. When whisked into chilled coconut cream with a touch of honey or agave, it creates a silky, velvety sauce that cuts through the smoky char of the squid while rounding out the heat of the dish.
Finally, we finish the plate with a symphony of contrasting textures. Golden crispy fried shallots bring a satisfying crunch, fresh Thai basil adds an herbal brightness, toasted sesame seeds provide nutty depth, and a light drizzle of chili crisp offers a flicker of slow-building heat.
Pro Tips from The Town Dock
Before you fire up the grill pan, here are three essential tips straight from our culinary team to ensure your calamari turns out famously tender every time:
- Remember the Golden Rule of Squid Cooking: cook it extremely fast over high heat, or low and slow in a simmered sauce. Anything in between can make the protein tough. For this recipe, make sure your grill or grill pan is preheated until it is piping hot. You only need 1 to 2 minutes per side—just long enough to mark the tubes and render them opaque and tender.
- Pat the Tubes Dry: If you are thawing frozen Town Dock Calamari Tubes, do so overnight under refrigeration or under cool running water. Before tossing them into the marinade, gently pat them dry with paper towels. Excess water on the exterior will cause the squid to steam rather than char on the grill grates.
- Mise en Place is Key: Because calamari cooks so rapidly (literally 3 to 4 minutes total on the grill), have your bok choy steamed, your coconut-yuzu cream whisked, and your garnishes ready to go before the calamari hits the fire. That way, you can plate and serve the dish while the calamari is hot, juicy, and at its peak texture.
Now, put on your apron, fire up the flame, and let's get cooking!
Recipe: Grilled Calamari with Bok Choy, Crispy Shallots & Coconut-Yuzu Cream
Prep time: 10 minutes
Cook time: 22 minutes
Ready in: 32 minutes
Serves: 8
Ingredients:
● 2.5 lb. The Town Dock Calamari Tubes
● 1/4 cup olive oil
● 2 tbsp. lime juice
● 2 garlic cloves, minced
● 2 tsp. soy sauce or tamari
● 2 tsp. kosher salt, divided
● 1/2 tsp. freshly ground black pepper
● 2 tbsp. sesame oil
● 8 heads baby bok choy, halved lengthwise
● 1/4 cup water
● 1 cup coconut cream (chilled)
● 1/4 cup yuzu juice
● 2 tsp. honey or agave syrup
● Crispy fried shallots, for garnish
● Fresh Thai basil leaves, for garnish
● Toasted sesame seeds, for garnish
● Chili crisp, for drizzling
Preparation:
1. Combine olive oil, lime juice, minced garlic, soy sauce, 1 teaspoon salt and pepper in a large bowl. Add calamari and toss to coat. Cover and chill for at least 15 minutes.
2. Preheat a grill or grill pan over medium-high heat. Grill calamari until just cooked and lightly charred, about 1-2 minutes per side. Remove from heat and set aside.
3. Heat sesame oil in a large skillet over medium heat. Place bok choy, cut-side-down, into pan, and add water. Cover and steam until tender but still vibrant green, about 4-5 minutes. Remove from heat and sprinkle with about 1/2 teaspoon of salt.
4. Whisk together coconut cream, yuzu juice, honey, and remaining 1/2 teaspoon of salt until smooth.
5. Arrange steamed bok choy on serving plates. Top with grilled calamari and drizzle coconut-yuzu cream. Garnish with crispy shallots, fresh Thai basil, toasted sesame seeds, and a light drizzle of chili crisp, and serve.
