Grilled Calamari are marinated squid which are skewered and grilled to perfection. This is a good recipe to try that involves the grill. I know that nothing beats your favorite adobong pusit. I am a fan of that dish too, but let’s give this new comer a warm welcome.
I got the idea of skewering the squid from the grilled dried squid that are being sold in the Philippines. I am not sure if you know what I’m referring to. These are flat dry squid skewered in thin bamboo skewers similar to what is used in fish balls. The dried squid are grilled for a few minutes before being consumed. Yeah, the smell of dried squid can be pungent, but it tastes really good especially when dipped in spicy vinegar.
This Grilled Calamari can be enjoyed as a main dish and as a pulutan, as well. Did I mention that it tastes really good when soaked in spicy vinegar for a couple of minutes? Well, I had some minced red onions floating on the spicy vinegar mixture and I think that it was superb.
Try this Grilled Calamari Recipe. Let me know what you think.
Grilled Calamari
Ingredients
- 2 lbs. small to medium squid cleaned
- 1/4 cup soy sauce
- 1 tablespoon granulated white sugar
- 1 teaspoon Sriracha sauce
- 1 teaspoon lemon juice
- a pinch of salt and pepper
Instructions
- Combine soy sauce, Sriracha sauce, sugar, lemon juice, salt, and pepper in a bowl. Mix well.
- Place the squid inside a freezer bag and then pour-in the soy sauce mixture. Marinate for 1 hour.
- Skewer the squid in bamboo skewers. Grill for about 3 to 5 minutes per side. Baste with remaining marinade.
- Transfer to a serving plate
- Serve with rice. Share and enjoy!
Vanjo Merano says
Sriracha sauce is an Asian hot sauce. Basically, you can use any brand of hot sauce that you like.