Nothing says summer more than firing up the grill and cooking some great food for family and friends. Hamburgers and hotdogs are barbeque staples, but what about calamari? It’s a simple appetizer to prepare, and don’t feel intimidated if you haven’t cooked it before.
According to Serious Eats, follow these two tips to cook up tender calamari on the grill:
Squid can be tricky to cook because it’s either cooked for a few minutes to stay tender or it’s slow-cooked for a longer period of time to return back to tenderness. Anything in between will leave you with chewy squid.
Recipe and photo courtesy of steamykitchen.com/18274-grilled-calamari-recipe.html
Looking to pair your calamari with wine or beer at the barbecue?
A dry Riesling pairs well with calamari seasoned with lime or lemon, and it works with a spicy dipping sauce, too. Fried calamari goes well with sparkling wine because the wine’s citrusy flavors cleanse the mouth of oily foods. An oaky Chardonnay works with buttery, grilled calamari, while Sauvignon Blanc and Pinot Grigio go great with calamari if it’s part of a hors d’oeuvres selection. The Sauvignon Blanc is crisp and citrusy, and the Pinot Grigio is light with a crisp citrus component.
Fried calamari pairs well with a Pilsner because the light and dry finish of the Pilsner is a great match for the light and crispy calamari. Having battered and deep fried calamari? Try an IPA beer because the citrus flavors cut through grease and bring out the flavors of the squid.