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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.

Ingredients

Recipe for 4 persons

Calamari

16 Unit(s)
Squid
15 Ml
Red wine vinegar
1 Unit(s)
Onion
0.75 Tsp
Paprika
1 Clove(s)
Chopped garlic
3 Sprig(s)
Parsley
50 Ml
Olive oil

Calamari marinade

3 Clove(s)
Chopped garlic
1 Large
French shallot
45 Ml
White wine
1 Unit(s)
Lemon
35 Gr
Melted butter
0.50 Tsp
Piri piri
60 Ml
Olive oil

Crostinis

8 Unit(s)
Crostini
1 Clove(s)
Chopped garlic
35 Ml
Olive oil
5 Turn(s)
Fresh ground black pepper
3 Pinch(es)
Fleur de sel

Sundried tomato pesto

450 Gr
Sundried tomatoes
2 Clove(s)
Garlic
25 Ml
Lemon juice
15 Ml
Capers
50 Ml
Olive oil
50 Ml
Pine nuts
50 Ml
Grated parmigiano reggiano
12 Leaf(ves)
Basil
  • 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.

  • Crostinis

    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.

  • Plating

    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.

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