Grilled calamari

By Spencer Watts
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grilled calamari
SERVES
6

Ingredients

MARINATE

  • 2 cloves garlic, minced
  • 1 teaspoon (5 ml) ginger, finely grated
  • 1 tablespoon (15 ml) Korean red chili pepper flakes
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) sake
  • 1 tablespoon (15 ml) sugar
  • 3 tablespoons (45 ml) red chili paste
  • 1 tablespoon (15 ml) sesame oil
  • 1/8 teaspoon (.75 ml) black pepper

SQUID

  • 1/8 teaspoon (.75 ml) black pepper
  • 1-ounce (30 ml) vegetable oil, to spritz

RICE:

  • 1 cup (240 ml) jasmine rice
  • 11/3 cups (360 ml) water
  • 1 tablespoon (15 ml) rice wine vinegar
  • 1/4 cup (60 ml) fresh peas
  • 1 teaspoon (5 ml) sesame oil

GARNISH

  • 1/2 teaspoon (2.5 ml) sesame seeds
  • 2 green onions, trimmed
  • Oil, for grilling

Directions

MARINATE

  1. In a bowl combine garlic, ginger, chili flakes, soy sauce, sake, sugar, chili paste, sesame oil and black pepper.

SQUID

  1. Preheat the barbeque to high or 400 F (205 C).
  2. In a bowl roll the squid in the marinate.
  3. Spray a little vegetable oil on the squid pieces. Do not rub the oil into the marinate.
  4. Place the squid pieces on the grill alongside the tentacles. The oil should help create a charring effect on the meat.
  5. Cook for two minutes then flip and cook for two more minutes.
  6. In a bowl toss the green onions lightly in oil and place on the grill to char.

RICE

  1. In a small pot, pour a cup of water and add in the peas. After a boil is reached immediately remove the peas from the water and chill the peas in ice water.
  2. Remove peas from ice water and set aside.
  3. In a small pot place rice and water then cover and bring to a boil. Reduce the heat to low and let it cook for eight to nine minutes or until the water is completely absorbed. 
  4. Put the pot aside and let it rest covered for 15 minutes.
  5. Remove the rice from the pot and dump it into a bowl. Fluff the rice and add sesame oil, rice wine vinegar and blanched peas.

TO SERVE

  1. Place the rice on a plate.
  2. Neatly slice the squid tubes into 1/4 inch slices then place on the plate beside the tentacles. 
  3. Cut charred green onions and top the cooked squid with sesame seeds. 

WATCH

Watts on the Grill Fridays at 8pm ET on CTV Life Channel

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