Grilled Calamari | Spencer Watts

Difficulty:
1/5

 

Ease of preparation rating: Easy
Yield: 6 servings

 

Ingredients:

For the squid:

2 pounds (908 g) squid tubes and tentacles, cleaned

1-ounce (30 ml) vegetable oil, to spritz

 

For the marinate:

2 cloves garlic, minced

1 teaspoon (5 ml) ginger, finely grated

1 tablespoon (15 ml) Korean red chili pepper flakes

2 tablespoons (30 ml) soy sauce

1 tablespoon (15 ml) sake

1 tablespoon (15 ml) sugar

3 tablespoons (45 ml) red chili paste

1 tablespoon (15 ml) sesame oil

1/8 teaspoon (.75 ml) black pepper

 

For the rice:

1 cup (240 ml) jasmine rice

11/3 cups (360 ml) water

1 tablespoon (15 ml) rice wine vinegar

¼ cup (60 ml) fresh peas

1 teaspoon (5 ml) sesame oil

 

To garnish:

½ teaspoon (2.5 ml) sesame seeds

2 green onions, trimmed

Oil, for grilling

 

Method:

For the marinate:

In a bowl combine garlic, ginger, chili flakes, soy sauce, sake, sugar, chili paste, sesame oil, black pepper.

For the Squid:

Preheat barbeque to high or 400 F (205 C).

In a bowl roll the squid in the marinate.

Spray a little vegetable oil on the squid pieces, do not rub the oil into the marinate.

Place the squid pieces on the grill alongside the tentacles, the oil should help create a charring effect on the meat.

Cook for 2 minutes then flip, then cook for 2 minutes more.

In a bowl toss the green onions lightly in oil and place on the grill to char.

For the rice:

In a small pot place the peas in a cup of water bring to a boil, after a boil is reached immediately remove the peas from the water and chill the peas in ice water.

Remove peas from ice water and set aside.

In a small pot place rice and water cover and bring to a boil then reduce heat to low and let cook for 8 or 9 minutes or until the water is completely absorbed, then put aside and let rest covered for 15 minutes.

Remove the rice from the pot and dump into a bowl fluff the rice and add sesame oil, rice wine vinegar, and blanched peas.

To serve:

On a plate place the rice.

Neatly slice the squid tubes into ¼ inch slices, place on the plate beside the tentacles and cut charred green onions.

To garnish:

Top cooked squid with sesame seeds.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque