Grilled Calamari Dressed in Lemon and Chili Vinaigrette

calamari

🥗Healthier: octopus

💰Cheaper: squid

Squid is more readily available and less expensive than calamari.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne provides heat and flavor at a lower cost.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Vinegar adds acidity without the cost of fresh citrus.

Juice the lemon, picking out the seeds afterward.

Take the rind off the orange.

Chop the red chili pepper finely after removing the seeds.

In a bowl, mix the lemon juice, chopped chili pepper, black pepper, and coarse sea salt.

Add about 10 good gugs of extra virgin olive oil to the mixture and mix well.

Prepare the cleaned calamari by making crosswise hatch marks on each piece with a sharp knife.

Preheat the grill to about 600°F.

Place the calamari on the grill and cook for about 3 minutes per side until they have a little bit of color.

Remove the calamari from the grill when they are firm but not overcooked.

Cut the grilled calamari into rings and add them to the vinaigrette mixture.

Plate the calamari, arranging it nicely on a clean plate.

Sprinkle thyme around and on top of the calamari for color and freshness.

Add extra pepper and salt on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens