Frixos Personal Chefing

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Calamari

If you are too lazy to light the charcoal grill, then this is for you. No worries, you are just missing a bit of that smoky flavour coming from the charcoal but, trust me, if your calamari are really fresh then a bit of olive oil and lemon juice will do the work.

Please don’t forget the oregano as your ‘Aegean’ trip won’t be complete.

Calamari

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Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

Check more of my Fish Recipes here.

You can print the recipe!
Calamari
Course Main Dish
Cuisine Greek
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
6 People
Ingredients
Course Main Dish
Cuisine Greek
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
6 People
Ingredients
Instructions
  1. We begin making the sauce by adding the oil, lemon, salt and pepper in a glass jar and shaking it for mixing well. Keep aside.
  2. Turn the oven on at max, 250°C, with the broiler/grill elements on and place a tray in the upper part of the oven.
  3. Take an oven proof tray and place the calamari in it. Use a brush and generously brush the sauce on both sides of each of the calamari.
  4. Place in the oven and cook for 4’-5’ each side and until a nice golden colour has been achieved. Be careful not to overcook as the Calamari will get tough.
  5. Remove from the oven and place on a cutting board cutting the body of the calamari in 1 cm thickness rings and cutting their heads in half. Place the cut calamari in a serving plate without loosing the whole appearance of the calamari, sprinkle the oregano and the parsley and drizzle some oil all-over.
  6. Best served next to an authentic Greek salad and with a loaf of bread to dip into the juices of the dish.
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