By Todd Barron @ FoodieCuisine.com
Ever since I lost a lot of weight a year ago, I’ve kept it off by eating healthy during the work week. One of my favorite things to eat is Grilled Calamari. Fortunately for me, Sashimi, a local restaurant in town, has it and does a great job of fulfilling my need of it at least once a week.
Yesterday it was too cold to get out for dinner so I decided to grill some calamari of my own. It was a bit too spicy for my wife’s liking but I enjoyed it quite a bit. Next time I’ll hold back on the chili sauce.
Ingredients (Feeds Two people):
- 3 Calamari steaks
- 1 Teaspoon Chili Oil
- 1 Tablespoon Chili Paste
- 1 Teaspoon Soy Sauce
- 1 Tablespoon Butter
- 1 Green Onion
- 1 Fresno Pepper
Finely dice the onions and the pepper. Thaw the calamari steaks if they are frozen. Dry them off completely once thawed. If they are wet they will not sear properly as you will spend more time evaporating water than cooking the protein.
Heat your griddle to 350 degrees. Put the butter and oil on the griddle and wait until the butter just starts to brown. This may take 30 seconds or so.
Place the calamari steaks on the grill for 5 minutes OR until they are browned around the edges on the bottom. I say “or” here because the size of the steaks will alter how long they need to cook. Once browned, flip over and let grill for 3 minutes.
Keep the griddle on. Remove the steaks to a cutting board and dice (see the picture for the size.) Each piece should be eaten in one bite once the steaks are cut. Once cut, put back on the griddle.
Mix in the chili paste and soy sauce and toss the calamari pieces. Continue tossing the calamari every 10 seconds for the next two minutes. Remove from the griddle and top with the green onion and Fresno pepper.
I served it with jasmine rice, wasabi/soy, and a peanut sauce. The peanut sauce is from a pre-mixed bottle of Thai Peanut Dipping sauce and the wasabi sauce was made by mixing soy sauce with wasabi powder.