Join Murray Lloyd and his special guest Chef Steve Rooney from Cucci Restaurant in making this easy summer dish! Learn how to make a Grilled Calamari Salad with a delicious Spicy Lime Aioli in just over 4 minutes.
All you need is:
2 lbs Baby Calamari
2 Stalks Celery
2 oz Sun Dried Tomato
12 oz Cucci Wet Marinade
1 Tbsp Sambal
Salt & pepper
1 Lime
This video was originally aired on national television in 2008, as part of an episode of QScene BBQ TV called “A Baaaad Feeling”.
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Now we’re going to do grilled calamari aren’t we Chef nice calamari little a mouy preparation so I’ve got some nice calamari here now everybody cuts it differently show me how you do yours got a couple in here I’ll throw in there just to get out of the way till we find
One here we go all right so I’ve got it all nicely cleaned just the tube here it’s all been everything all the bad stuff’s been removed and I just want to open it up on one side the bad turn it like that butterfly and all I’m doing is
Just tapping it with the knife I want to score it just like that and you’ll see that on C when they cook up when they when they open up I’ll do one more for you very quickly one more time open it up on the inside just crisscross like
Your plain X’s a nose Tic Tac Toe couple of uh tentacles here that’s the uh the part that makes it interesting this looks like uh Detroit Red Wings yeah it does actually a little bit of sriracha Little Thai chili sauce okay and the famous coochie wet marinade and at this
Point we can mix that up we’ll throw a little salt and pepper in there more than you think you need as usual cuz nobody ever Seasons anything up enough and then off you go now that’s an unusual thing you said I find a lot of people overseason and you think they
Don’t season an awful lot of I think it’s the the number one complaint with the home cook is they never put enough salt and pepper on anything really good comment in the meantime I’ve got some celery perfect let’s go to let’s go to town let’s go to grill you keep working
There Chef okay I’ve just got the celery here that I’m going to cut on a very fine Julien again just a little uh cold crunch component to our salad and a little bit of sundried tomato just to give it that whole neopol and flavor again a fine
Julien and that’s that literally the the secret to calamari Marie you can see it probably going very quickly for you over there yeah it is that should only take really about a minute they’re some are going to be off before I get them all on so I’ve got the uh the story my
Life and I’m just going to make us an a quick little aoli again some heat from the Sriracha prepared mayonnaise and a little lime can’t get much more simpler than that you can’t the whole POS of Italian food it’s about the fish not what we put with it so good shot of lime
Juice in there a quick mix and am I correct in saying that a lot of restaurants when I go and get calamari yeah have overcooked it that’s why it’s so rubbery is pretty much and uh you’re looking like you want to go to that Grill I think you’re good to go I think
You throw it right in there throw them in there they’re done look at this look you see them moving to that Grill guys get away from my griller I’ll get you while you’re doing that maybe I should dress up this plate a little bit want them all in Steve yeah let’s throw them
All in there a good mix and then this is just a really kind of rustic plating look at these little guys how they rub it up like this so we’re going to mix that up oh I got to do everything uh let the celery and the sundried Tomato kind
Of steam in there that’s a nice very very simple but very colorful and just a great summertime salad you know this is very Italian isn’t it very very simple very Italian and then just throw it right onto the aoli and then as people eat it they can drag the the aoli uh
Through the the fish through the aoli and and we’re there that Chef I’d eat [Laughter] that now you tell me when to stop no throw it all on there all right come on we’re all friends here my kind of guy wow you and I are going to share this
Aren’t we I am well I’ve shared once then you better pile it up I’ve shared once Chef I remember there we go how am I doing I thrown it everywhere and enough that’s it little bamage I’ll let you uh clean up your plate to that’s it
Isn’t that something there you go if we were really foofoo we’ throw a little parsley on it at the end or anything but we’re not uptight we’re not F no we’re going to eat today so that’s it all right Chef we’ll be right back and we’ll sample great Great