Mover over fried calamari, this grilled calamari recipe has layers of flavor and is serving Mediterranean vibes with our Tomatador Spanish-inspired blend. Full recipe by Chef Ryan below!
Grilled Tomatador Calamari
Ingredients:
1-1 1/2 lbs of calamari tubes, cleaned
3 tbsp Spiceology Tomatador seasoning
4-5 cloves of garlic
3 shallots
1 cup of cherry tomatoes
1 roasted red pepper
2 tbsp tomato paste
1 1/2-2 cups chicken stock
Optional – 2 tbsp spicy pepperoncini’s
2 tbsp capers
1/4 cup fresh parsley
Small handful of fresh basil
1/2 lemon, juiced and zested
Olive oil as needed
Sourdough bread for serving
Method:
– Season your calamari tubes with 2 Tbsp of Spiceology Tomatador seasoning and some olive oil, toss to coat and let stand for 20 minutes.
– Heat your grill to medium high heat and pre heat your pan.
– Slice your garlic and shallots thinly and add them to your pan with some olive oil. Let those cook for 2-3 minutes. Slice your cherry tomatoes in half and add them to your pan. Chop your roasted pepper and add in your hot peppers if using. Let that cook for 6-8 minutes.
– Add in your tomato paste and mix until well incorporated, cook for 3-4 minutes then add in your chicken stock (add 1 1/2 cups first, add the additional 1/2 cup if your tomato mix starts to look to thick and is drying out towards the end).
– Chop your fresh parsley.
– Grill your calamari 3-4 minutes per side, until some nice charring and formed. Let them cool slightly then slice and add into your tomato mixture. – Let this simmer for 10-15 minutes, adding in more broth if needed. Season to taste and remove from the heat.
– Slice your bread, add some olive oil and grill.
– Add in your chopped parsley and basil. Zest and juice your lemon, add in your capers. Taste to see if it needs anymore seasonings then serve with your grilled bread or optionally mix together with your favorite pasta.
1 Comment
That looks like a slice of heaven 😍