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Grilled Calamari Steaks
Courtesy of Ruggiero Seafood
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
Marinate: 20 Min.
What you need:
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2 red bell peppers
4 Fisherman's Pride Calamari Steaks, defrosted and lightly scored, in a criss cross fashion, both sides
1/4 c. olive oil
Freshly ground black pepper
1 medium to large red onion, sliced horizontally in 1/2 in. slices
1 piece of Focaccia (Ciabatta or Tuscan) bread, 12 in. long, 3 in. wide
1 small jar (4-6 oz.) black olive paste-Tapenade
2 oz. mesclun salad
Assorted small yellow and red-pear shaped tomatoes, halved or left whole
8 dill sprigs
What to do:
1. Char the red peppers directly over the open flame of a gas stove or broil them until their skins are black all over. Place them in a pot, cover with a lid and let them steam for 10 minutes.
2. Marinate the Calamari steaks in olive oil and freshly ground black pepper for 20 minutes.
3. Take the red peppers out of the pot when cool enough to handle. Cut them in half lengthwise, remove the core and seeds. Next scrape off and discard the blackened skin. Put the cleaned, roasted red peppers aside.
4. Preheat grill, or ridged grill pan. Brush the slices of red onion with a little oil. Grill them on each side until nicely colored but still fairly crisp.
5. Grill the Calamari Steaks for 1 minute each side. Lastly, toast the Focaccia (Ciabatta or Tuscan bread) on the grill.
6. Cut the Focaccia into 4 pieces roughly the same size as the Calamari Steaks and then cut in half horizontally as for a sandwich, and spread the bottom slice with the black olive paste.
7. To assemble: Lay the foccacia, spread with black olive paste, on a serving platter, top with a half of a red pepper, then a Calamari Steak (sprinkled with salt), then a slice of red onion and finally the top piece of foccacia. It's all right if the pepper, Calamari Steak and onion overlap the bread. Place on a small bed of mesclun salad. Garnish with tomatoes and sprigs of dill.
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