Portuguese style grilled calamari, sundried tomato pesto with a fresh herb chiffonade
Appetizers, Fish, Seafood & Shellfish
In a deep dish, a portuguese style grilled calamari dish accompanied by crostinis and a sundried tomato pesto.
IngredientsRecipe for 4 persons
Sundried tomato pesto
- Salt and pepper
Preparation time: 30 min
Preheat your Four at 425 °F
- Calamari marinade
In a mixing bowl, combine the garlic, shallots, piri piri, the zests and juice of the lemons, olive oil, melted butter and white wine. Combine the marinade and the calamari in a big ziplock bag and let marinate for 4 hours ideally.
- Cooking the calamari and its vinaigrette
Vinaigrette : In a bowl, combine the olive oil, win vinegar, onions, paprika, garlic, salt and pepper. Set aside.
Cooking the calamari : Coat the calamari in oil, then grill on both sides for approximately 6 minutes total, or until fully cooked. If you don't have a BBQ, you can pan sear them for approximately the same amount of time. Once cooked, cut the calamari into rings.
Cut the baguette into fine slices. Mix the finely chopped garlic with the olive oil, then sprinkle the mix over the slices of bread on a baking sheet. Season with salt and pepper. Place in the oven for 5-6 minutes, or until golden brown.
- Sundried tomato pesto
In a food processor, blend the basil, sundried tomatoes, pine nuts, capers, cheese and garlic with the lemon juice. Slowly incorporate the olive oil until the whole has a creamy consistency. Season with salt and pepper and set aside.
Toss the warm calamari in the vinaigrette you made earlier and add the fresh herbs. Place in the center of your plates. Place the sundried tomato pesto around the calamari and set a couple crostinis around the center.
Piri piri, also known as Pili pili is an african red pepper.