Grilled concertina calamari with warm olives
By Chatelaine
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Photo, Andrew Grinton.
We partnered with President's Choice to create amazing dishes that celebrate flavours we love from across Canada.
Ingredients
-
4
frozen whole
squid
, (about 600 g)
-
2 tbsp
PC New World EVOO Extra Virgin Olive Oil
, divided
-
1/2 tsp
salt
-
1/2 cup
PC Olives Stuffed with Garlic
-
1/2 cup
PC Whole Kalamata Olives
-
1 sprig
rosemary
-
1 sprig
oregano
-
1/4 tsp
hot-red-chili-flakes
-
1
lemon
, halved
-
3 slices
feta
, (optional)
Instructions
- HEAT barbecue to medium-high.
- PAT squid dry with paper towels. Place butter knife inside a squid. Using a sharp knife, slice into generous ¼-in.-thick rings. The butter knife will prevent the knife from cutting all the way through. Repeat with remaining squid. (Each will look like a row of rings held together by a seam.) Toss squid with 1 tbsp of the oil and salt in a medium bowl until coated.
- PLACE olives, herbs and pepper flakes on a 12 × 12-in. piece of foil. Drizzle with remaining 1 tbsp of oil and stir to combine. Fold edges toward the centre and fold over to seal.
- OIL grill. Grill olive packet and lemon, cut-side down, until warmed through, 6 to 8 min. Cook squid until slightly charred and just tender, 1 to 2 min per side. Transfer to a plate. Serve calamari and olives with a squeeze of lemon and feta.
Chatelaine Quickies: Gourmet hot dogs
Nutrition (per serving)
- Calories
- 264,
- Protein
- 24 g,
- Carbohydrates
- 8 g,
- Fat
- 16 g,
- Sodium
- 681 mg.
- Excellent source of
- vitamin B12
