City Palate

Summer in the City Palate - July August 2017

Grilled Calamari with Avocado and Pomegranates
Untitled Document

Jan/Feb 2017

by Julie Van Rosendaal

 

Fresh calamari cooks in minutes on a hot grill, and makes a lighter, smokier alternative to the usual fried calamari. Make sure you don’t overcook the squid, or it’ll get tough.
1/2 lb. squid tubes (calamari)
1/2 c. extra virgin olive oil
2 garlic cloves, crushed
1/2 t. crushed dried red chile flakes
sea salt
1 ripe avocado, pitted and diced
pomegranate molasses
pomegranate arils
fresh mint or Italian parsley
Rinse the squid tubes and slide a knife in lengthwise, the blade fitting into the flat tube. Slice crosswise with another knife – the knife inside will prevent you from cutting all the way through, so that it’s sliced into rings on one side, intact on the other. Put all the pieces in a bowl, cover with olive oil, add the garlic, chile flakes and a big pinch of salt, stir and refrigerate for about an hour.
Preheat the grill to high and grill the tubes, turning often, for a minute or two, or until opaque and char-marked (don’t overcook). Transfer to a plate and top with avocado, drizzle with pomegranate molasses, scatter with pomegranate arils and chopped fresh mint or parsley. Serves 4.

 


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