Calamari in spicy marinade with citrus
In the summer, cooking on the grill is always very popular.
And if fish, crustaceans or molluscs go to the grill, it is even more so.
In this case there were two beautiful squid that, properly marinated, gave the best of themselves!
I used the spicy citrus marinade for the marinade (Here the recipe) ideal for grilled sea preparations.
We prepare all the ingredients and start!
Ingredients:
| for marinade (about 600 / 700 fish g.) | ||
| orange zest | ct | 2 |
| lime peel | ct | 1 |
| chili | CT | 4 |
| garlic | cloves | 3 |
| coriander | CT | 1'' |
| Chili pepper | pieces | 1 |
| pimento | ct | ¾ |
| black pepper | ct | ¾ |
| cayenne pepper | ct | ¼ |
| orange juice | cc | 125 |
| lime juice | cc | 60 |
| extra virgin olive oil | CT | 4 |
| for grilling: | ||
| EVO oil and salt | QB | |
| large squid, ca. | g | 600 |
Preparation:
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Start by preparing the marinade following the instructions detailed in the recipe (click here).
Set aside a few tablespoons of marinade in the refrigerator:
will serve to season, on the table, at the time of serving!
Clean the squid by removing the pen and separating the tentacles from the pocket.
The squid, in this case two from around 300 grams each, should also be skinned but ... the beautiful visual effect of the contrast between the white pulp and the dark skin would be lost.
To facilitate cooking, the squid should also be incised well, sideways, on the side of the back;
to avoid cutting into the underside, insert the handle of a wooden spoon or the blade of a knife into the pocket.
Dip the squid in the marinade so that they are well covered and turn them, if necessary, after about two hours.
The marinade should last from four to five hours, in the refrigerator.
Before cooking, which will be done on the very hot embers, remove the squid from the marinade - which must be eliminated, not reused - and let them drain well by placing them on a wire rack.
Eventually dry them well even inside, using some absorbent kitchen paper.
Then pass them in a little olive oil and salt them.
Cook directly on the grill (do not use indirect cooking) and turn halfway through cooking.
Remember not to add the tentacles from the beginning but to add them only halfway through cooking.
Serve on the table, passing separately in a small bowl, to flavor and season, the marinade reserved for preparation.
Buon appetito!
ADVICES AND NOTES:
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- Always remember, in the case of squid or cuttlefish, to remove the marinade well from the inside as well; or possibly dry it with the help of absorbent paper.
