Grilled calamari with salsa verde

Grilled calamari with salsa verde

Total: 20 min. | Active: 20 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 198 kcal
, Fat: 11 g
, Carbohydrate: 6 g
, Protein: 20 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salsa verde

2 bunch flat-leaf parsley
1 tbsp capers
1 anchovy fillet, drained
1 garlic clove
3 tbsp water
2 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper to taste

Calamari

1 tbsp olive oil
1 tbsp lemon juice
500 g calamari rings
6 wooden skewers

Charcoal/gas/electric grill

½ tsp sea salt
1 organic lemon, cut into wedges
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How it's done

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Salsa verde

Put the parsley and all the other ingredients up to and including the vinegar into a mixer bowl, puree, season.

Calamari

Mix the oil and lemon juice, mix the calamari rings into the mixture, place on skewers.

Charcoal/gas/electric grill

Grill the skewers over/on a high heat (approx. 240°C) for approx. 5 mins. on each side, season with salt. Plate up the calamari with lemon wedges and salsa verde.

Good to know
Tip: Soak the wooden skewers in water for approx. 30 mins.
Note: Use frozen, defrosted instead of fresh calamari rings.

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