Grilled Calamari with Lemon Oil, Dill and Capers
Greek-style chargrilled calamari hoods with dill and capers.
|Preparation Time:||10 minutes|
|Cooking time:||10 minutes|
- 1/4 cup extra virgin oil oil
- 2 tablespoons lemon juice
- 600g small calamari hoods
- 2 tablespoons chopped dill
- 2 teaspoons capers
- sea salt and freshly ground black pepper, to taste
Combine oil and lemon juice together. To prepare the calamari, insert a wooden spoon into the hood of each calamari and, using a sharp knife, cut some slashes (the spoon stops the knife from cutting all the way through). Repeat on the other side. Season the calamari with salt and pepper. Heat a chargrill plate until very hot and chargrill calamari over high heat for 3-5 minutes on each side until charred. Arrange on a serving pate, drizzle with lemon oil and sprinkle with dill, capers and pepper. Serve with salad.
Note: if the calamari is small, the wings can be left on as they will still be tender enough.