{"id":84,"date":"2008-05-08T12:26:22","date_gmt":"2008-05-08T19:26:22","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/seafood\/lars-grilled-cajun-calamari\/"},"modified":"2018-01-17T00:26:16","modified_gmt":"2018-01-17T07:26:16","slug":"grilled-cajun-calamari","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/grilled-cajun-calamari\/","title":{"rendered":"Cajun Grilled Calamari"},"content":{"rendered":"<h2>A Little Personal History:<\/h2>\n<p>One of my favorite appetizers is lightly fried spicy calamari. However, sometimes I like my calamari sans the fried. So, here&#8217;s how I make the healthier version, grilling rather than frying.<\/p>\n<h2>Description:<\/h2>\n<table style=\"width: 100%;\" border=\"1\" cellspacing=\"0\" cellpadding=\"4\">\n<tbody>\n<tr>\n<td width=\"15%\">Categories:<\/td>\n<td width=\"85%\">Appetizer, Seafood<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Servings:<\/td>\n<td width=\"85%\">4-6<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Time:<\/td>\n<td width=\"85%\">\u2013 Preparation:\u00a0\u00a0 15 minutes<br \/>\n\u2013 Marinade: \u00a0 \u00a0 \u00a0 \u00a02 hours<br \/>\n\u2013 Cooking: \u00a0 \u00a0 \u00a0 \u00a0 3 minutes<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Equipment:<\/td>\n<td width=\"85%\">Cutting board and scoring knife, 2 small bowls, 1 small mixing bowl, whisk, large plastic baggy, BBQ grill, grilling brush, grilling spatula, large serving plate<\/td>\n<\/tr>\n<tr>\n<td width=\"15%\">Difficulty<\/td>\n<td width=\"85%\">Easy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>1 \u00bd pounds cleaned calamari, rinsed and sliced<\/li>\n<li>4 Tbs <a href=\"https:\/\/cookwithlars.com\/\/hot-pepper-infused-olive-oil\/\" target=\"_blank\" rel=\"noopener\">Hot Pepper Infused Olive Oil<\/a>\u00a0(note: 2 Tbs for marinade, 2 Tbs for serving)<\/li>\n<li>1 Tbs fresh lemon juice<\/li>\n<li>2 teaspoon fresh oregano leaves<\/li>\n<li>\u00bc teaspoon salt<\/li>\n<li>2\/3 cup <a href=\"https:\/\/cookwithlars.com\/\/cajun-blast-seasoning\/\" target=\"_blank\" rel=\"noopener\">Cajun Blast Seasoning<\/a><\/li>\n<li>Chopped parsley, garnish<\/li>\n<li>Lemon wedges, garnish<\/li>\n<\/ul>\n<h2>Procedure:<\/h2>\n<ol>\n<li>Prepare parsley and lemon garnishes and set aside in small bowls.<\/li>\n<li>Cut the calamari tubes along the sides to open flat. With a thin sharp knife, lightly score the insides, being careful not to cut through all the way.<\/li>\n<li>Prepare marinade in small mixing bowl, adding 2 Tbs. hot pepper oil, lemon juice, oregano, salt and 1 Tbs. Cajun Blast Seasoning. Whisk well.<\/li>\n<li>In a resealable bag, pour in marinade. Add the Calamari strips, toss to coat, refrigerate and marinade for 2 hours, turning bag twice.<\/li>\n<li>Transfer calamari from marinade to holding plate. Reserve marinade in small bowl for basting calamari during grilling.<\/li>\n<li>Preheat the grill to high heat.<\/li>\n<li>Grill the calamari, basting marinade with grilling brush and turning with grilling spatula until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove the calamari to a cutting board and slice into strips. Slice the tentacles if desired.<\/li>\n<li>Place calamari on on plate and lightly drizzle with 2 Tbs. hot pepper olive oil as desired, sprinkle with parsley, and serve with the lemon wedges, and side dishes of remaining Cajun Blast Seasoning and a variety of dipping sauces (see notes).<\/li>\n<\/ol>\n<h2>Advanced Preparation:<\/h2>\n<p>Steps 1 &#8211; 4 can be done day of event and refrigerated till ready to grill.<\/p>\n<h2>Tips, Notes, and Variations:<\/h2>\n<ul>\n<li>Dipping sauces that work well with this dish include <a href=\"https:\/\/cookwithlars.com\/\/cocktail-sauce\/\" target=\"_blank\" rel=\"noopener\">Cocktail Sauce<\/a>, <a href=\"https:\/\/cookwithlars.com\/\/tartar-sauce\/\" target=\"_blank\" rel=\"noopener\">Tartar Sauce<\/a>, <a href=\"https:\/\/cookwithlars.com\/\/spicy-dipping-sauce\/\" target=\"_blank\" rel=\"noopener\">Spicy Dipping Sauce<\/a>, <a href=\"https:\/\/cookwithlars.com\/\/larss-lemon-parsley-dressing-and-sauce\/\" target=\"_blank\" rel=\"noopener\">Lemon Parsley Sauce<\/a>, <a href=\"https:\/\/cookwithlars.com\/\/pico-de-gallo\/\" target=\"_blank\" rel=\"noopener\">Pico de Gallo<\/a>, <a href=\"https:\/\/cookwithlars.com\/\/scorching-hot-sauce\/\" target=\"_blank\" rel=\"noopener\">Scorching Hot Sauce<\/a>. Experiment and have fun.<\/li>\n<li>When cutting calamari, make sure they&#8217;re large enough not to fall through grilling slats. If this might be the case (e.g. tentacles), place greased aluminum foil on portion of grill and grill smaller pieces on foil.<\/li>\n<li>This dish can also be cooked over the stove. In a large skillet, over medium high heat, add marinade with 1 Tbs olive oil or butter, heat till hot, but not smoking and add calamari. Saute, tossing with wooden spoon, until done and serve.<\/li>\n<li>see also: <a href=\"https:\/\/cookwithlars.com\/\/fried-cajun-calamari\/\" target=\"_blank\" rel=\"noopener\">Fried Cajun Calamari<\/a><\/li>\n<\/ul>\n<div class=\"sharedaddy sd-sharing-enabled\"><div class=\"robots-nocontent sd-block sd-social sd-social-icon-text sd-sharing\"><h3 class=\"sd-title\">Share this:<\/h3><div class=\"sd-content\"><ul><li class=\"share-facebook\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-facebook-84\" class=\"share-facebook sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/grilled-cajun-calamari\/?share=facebook\" target=\"_blank\" title=\"Click to share on Facebook\" ><span>Facebook<\/span><\/a><\/li><li class=\"share-pinterest\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-pinterest-84\" class=\"share-pinterest sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/grilled-cajun-calamari\/?share=pinterest\" target=\"_blank\" title=\"Click to share on Pinterest\" ><span>Pinterest<\/span><\/a><\/li><li class=\"share-twitter\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-twitter-84\" class=\"share-twitter sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/grilled-cajun-calamari\/?share=twitter\" target=\"_blank\" title=\"Click to share on Twitter\" ><span>Twitter<\/span><\/a><\/li><li class=\"share-linkedin\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-linkedin-84\" class=\"share-linkedin sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/grilled-cajun-calamari\/?share=linkedin\" target=\"_blank\" title=\"Click to share on LinkedIn\" ><span>LinkedIn<\/span><\/a><\/li><li class=\"share-email\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-email sd-button share-icon\" href=\"mailto:?subject=%5BShared%20Post%5D%20Cajun%20Grilled%20Calamari&body=https%3A%2F%2Fcookwithlars.com%2Fgrilled-cajun-calamari%2F&share=email\" target=\"_blank\" title=\"Click to email a link to a friend\" data-email-share-error-title=\"Do you have email set up?\" data-email-share-error-text=\"If you&#039;re having problems sharing via email, you might not have email set up for your browser. 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However, sometimes I like my calamari sans the fried. So, here&#8217;s how I make the healthier version, grilling rather than frying. Description: Categories: Appetizer, Seafood Servings: 4-6 Time: \u2013 Preparation:\u00a0\u00a0 15 minutes \u2013 Marinade: \u00a0 \u00a0 \u00a0 \u00a02 hours \u2013 Cooking: <br \/><a class=\"more\" href=\"https:\/\/cookwithlars.com\/grilled-cajun-calamari\/\">Read more&#8230; <\/a><\/p>\n<div class=\"sharedaddy sd-sharing-enabled\"><div class=\"robots-nocontent sd-block sd-social sd-social-icon-text sd-sharing\"><h3 class=\"sd-title\">Share this:<\/h3><div class=\"sd-content\"><ul><li class=\"share-facebook\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-facebook-84\" class=\"share-facebook sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/grilled-cajun-calamari\/?share=facebook\" target=\"_blank\" title=\"Click to share on Facebook\" ><span>Facebook<\/span><\/a><\/li><li class=\"share-pinterest\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-pinterest-84\" class=\"share-pinterest sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/grilled-cajun-calamari\/?share=pinterest\" target=\"_blank\" title=\"Click to share on Pinterest\" ><span>Pinterest<\/span><\/a><\/li><li class=\"share-twitter\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-twitter-84\" class=\"share-twitter sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/grilled-cajun-calamari\/?share=twitter\" target=\"_blank\" title=\"Click to share on Twitter\" ><span>Twitter<\/span><\/a><\/li><li class=\"share-linkedin\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-linkedin-84\" class=\"share-linkedin sd-button share-icon\" href=\"https:\/\/cookwithlars.com\/grilled-cajun-calamari\/?share=linkedin\" target=\"_blank\" title=\"Click to share on LinkedIn\" ><span>LinkedIn<\/span><\/a><\/li><li class=\"share-email\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-email sd-button share-icon\" href=\"mailto:?subject=%5BShared%20Post%5D%20Cajun%20Grilled%20Calamari&body=https%3A%2F%2Fcookwithlars.com%2Fgrilled-cajun-calamari%2F&share=email\" target=\"_blank\" title=\"Click to email a link to a friend\" data-email-share-error-title=\"Do you have email set up?\" data-email-share-error-text=\"If you&#039;re having problems sharing via email, you might not have email set up for your browser. 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It only made sense to come up with a recipe I can make from home. As I like a bit spice, here's what I came up with that's got a little kick to it :-) Description:\u2026","rel":"","context":"In &quot;Appetizers&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/cookwithlars.com\/wp-content\/uploads\/2008\/05\/fried-calimari-e1516172990553.jpg?fit=600%2C400&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":86,"url":"https:\/\/cookwithlars.com\/tartar-sauce\/","url_meta":{"origin":84,"position":1},"title":"Tartar Sauce","date":"May 8, 2008","format":false,"excerpt":"A Little Personal History: This is a basic tartar sauce, I came up with when I wanted to see how well I could make New Zealand style Fish and Chips and they always serve it with vinegar and tartar sauce. It's goes well with just about any fried fish dish\u2026","rel":"","context":"In &quot;Sauces Stocks Marinades&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/cookwithlars.com\/wp-content\/uploads\/2008\/05\/tartar-sauce.jpg?fit=600%2C400&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":83,"url":"https:\/\/cookwithlars.com\/hot-pepper-infused-olive-oil\/","url_meta":{"origin":84,"position":2},"title":"Hot Pepper Infused Olive Oil","date":"May 8, 2008","format":false,"excerpt":"A Little Personal History: I came up with this pepper oil for Grilled Cajun Calamari. It works well for any saut\u00e9ed or grilled dish you want to add a little spice to. Description: Categories: Seasoning Oil Servings: 3+ cups Time: \u2013 Preparation: 10 minutes \u2013 Cooking: 20 minutes \u2013 Marinade:\u2026","rel":"","context":"In &quot;Sauces Stocks Marinades&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/cookwithlars.com\/wp-content\/uploads\/2008\/05\/Chilli-Oil-Recipe-e1516174276976.jpg?fit=600%2C401&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":131,"url":"https:\/\/cookwithlars.com\/grilled-cajun-corn-on-the-cob\/","url_meta":{"origin":84,"position":3},"title":"Grilled Cajun Parmesan Corn on the Cob","date":"May 22, 2008","format":false,"excerpt":"A Little Personal History: You can cook up corn in a variety of ways. My favorite is grilling seasoned corn on cobb in aluminum foil. Here's how I do it. Description: \u00a0 Categories: Vegetables Servings: 8 Time: \u2013 Preparation:\u00a0\u00a0 10 minutes \u2013 Cooking: \u00a0 \u00a0 \u00a0 \u00a030 minutes Equipment: Measuring\u2026","rel":"","context":"In &quot;Barbeque&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/cookwithlars.com\/wp-content\/uploads\/2008\/05\/grilled-corn-on-the-cobb.jpg?fit=797%2C598&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":147,"url":"https:\/\/cookwithlars.com\/bacon-wrapped-shrimp\/","url_meta":{"origin":84,"position":4},"title":"Bacon Wrapped Shrimp","date":"May 24, 2008","format":false,"excerpt":"A Little Personal History: For an appetizer, these bacon rapped shrimp are to die for. When asked to bring an appetizer to a party, this is one of my go to dishes. Enjoy! Description: Categories: Appetizer Servings: 24 - 30 appetizers Time: \u2013 Preparation:\u00a0\u00a0 20 minutes \u2013 Cooking:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10 minutes\u2026","rel":"","context":"In &quot;Appetizers&quot;","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":82,"url":"https:\/\/cookwithlars.com\/southwestern-egg-rolls\/","url_meta":{"origin":84,"position":5},"title":"Southwestern Egg Rolls","date":"May 8, 2008","format":false,"excerpt":"A Little Personal History: 1st experienced at our local Chili's, everyone loved them. So I decided to do a little experimenting and here's what I came up with. Now we save a trip to Chili's and a little money to boot. 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