Grilled Calamari & Roasted Peppers
Ingredients
The vegetables
-
1
medium
red bell pepper
-
¼
cup
Italian parsley leaves
The seafood
-
1
pound
squid, cleaned and gutted
The seasonings and oils
-
2
tablespoons
melted ghee or fat of choice
-
1
small
shallot, thinly sliced
-
1
tablespoon
balsamic vinegar
-
Juice from ½
lemon
-
2
tablespoons
extra virgin olive oil
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
Instructions
- Char the red bell pepper directly on the gas range until blackened all over.
- Cover the charred pepper in a bowl with foil or plastic wrap and let it steam for at least 15 minutes.
- Remove the skin, stem, seeds, and ribs from the pepper and cut it into thin strips.
- Rinse and dry the squid, then cut each one open to lie flat on the grill.
- Toss the squid with the cooking fat, salt, and pepper.
- Mix the sliced shallots with balsamic vinegar and let them sit.
- Preheat the gas grill on high and cook the squid for 20-30 seconds on each side.
- Once grilled, slice the squid and place it in a bowl.
- Add lemon juice, olive oil, shallots, sliced peppers, salt, and pepper to the squid and mix well.
- Sprinkle with parsley and adjust seasoning as needed before serving.
Nutrition Facts (estimated)
Servings
3
Calories
334
Total fat
22g
Total carbohydrates
10g
Total protein
24g
Sodium
0mg
Cholesterol
0mg
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