Grilled Calamari with Avocado and Pomegranates
From 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.