Thank you to our friends at Broil King Canada for sharing this recipe. Tangy, herbaceous chimichurri is served alongside grilled calamari for an effortless and tasty appetizer. Serve with a crisp beer or cider and you’ll be transported to the seaside.
- Prep time: 10 min
- Cook time: 4-6 min
- Serves: 4
INGREDIENTS:
CHIMICHURRI
- 1 small shallot
- ½ jalapeno (option to remove seeds)
- 2 garlic cloves
- 2 tablespoons lemon juice
- ½ teaspoons lemon zest
- 1 tablespoon red wine vinegar
- 1 tablespoon oregano
- 1 cup cilantro or parsley
- ½ teaspoon kosher salt
- ¼ cup olive oil
- INGREDIENTS
- 1 pound cleaned calamari, tubes and tentacles separated
- oil with a high smoke point, like rice bran, canola, or grapeseed
- kosher salt
- lemon, sliced into wedges
DIRECTIONS:
- Roughly chop shallots, jalapeno, and garlic. Combine all ingredients for chimichurri in a blender and blitz to combine. Set aside.
- Preheat grill to high heat.
- Brush oil onto calamari pieces with Broil King’s basting brush. Season with salt.
- Grill calamari pieces for 4-6 minutes, until nicely charred and just firm.
- On a cutting board, slice calamari into 1-cm wide rings.
- Transfer sliced calamari to a platter and top with chimichurri. Serve with lemon wedges.
Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman
