With Greens and Pomodoro Sauce
This is how we did it at the restaurant. It was a staple for 16 years and now I’m showing you how to do it.
THE GRILL:
Today I’m using Mesquite. For milder flavor try Cherry or Oak. Other options: Hardwood Charcoal
| Ingredients | Instructions |
|---|---|
| • buttermilk • house seasoning (or salt and pepper) | Soak calamari in buttermilk mixed with house seasoning for 1 day. Wash and remove purple skin if desired. |
| Sautéed Greens: • olive oil • garlic, chopped • spanish onions (or red onions/shallots) • romaine lettuce • spinach or other salad greens (escarole, butter lettuce, etc.) • kosher salt | Heat olive oil in a pan over medium heat. Add chopped garlic and sauté until fragrant. Add chopped Spanish onions and cook until softened. Add romaine lettuce, spinach, or other salad greens, and season with kosher salt. Sauté until wilted but still vibrant. |
| • olive oil • House seasoning (or salt and pepper) • 6 tubes • 4-5 tentacles | Prep Calamari for Grilling: Oil and season a pan, add your seafood and set aside. |
| • Sautéed greens • pomodoro sauce • pesto | Plate Assembly Base: Spread pomodoro sauce on the plate, then arrange sautéed greens on top. Drizzle with pesto. |
| Grill calamari on hot grill until tender, about 10-15 seconds for tubes, longer for tentacles. Remove from heat and drain excess oil. | |
| • skordalia | Final Plating: Arrange grilled calamari over sautéed greens on plates. Top with a dollop of skordalia. |
Recommended Recipes: