How-To: Grilled Calamari
Here at The Town Dock, we love pretty much any calamari that is served to us. Why not? It's one of the most versatile seafoods!
But if you asked, OK, but what's your most favorite way to enjoy calamari?
A lot of us are going to say grilled. Not all of us, but... a lot of us.
Why? Calamari's naturally mild, slightly seawater flavor really allows the depth of the charred, grilled flavor to come through. And from there, it fits into a variety of dishes - anywhere you would use a whitefish or chicken, you can use calamari. Salads, sandwiches, wraps, tacos, kabobs, or even just snacking on them as-is. Use with pretty much any dressing, sandwich sauce, or even grill them with a dipping sauce for a low-carb, low-fat, high-protein meal.
In the video, we're grilling rings and tentacles, because that's the most tricky way to do it. Using a skewer makes it a lot easier since the pieces are so small and the cooking time is so short. However, if you're planning to grill, you might find it easier to purchase calamari tubes, which can be grilled in one piece and handled with tongs. They can be sliced once they are cooked if you're looking for rings!
Instructions: How to Grill Calamari
- Thaw your calamari before cooking.
- Oil the grill
- Heat grill until smoking
- Grill calamari for approximately 30 seconds.
- Flip over, and grill for another 30 seconds or so.
- Calamari will naturally release from the grill.
That's it! The number one mistake people make when cooking calamari is overcooking - that's where you get that rubbery texture from - so pay close attention to your cooking times.
Need some inspiration for your grilled calamari? This Grilled Calamari and White Bean Salad is served cold, but you can tweak it to serve hot as well.