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Portuguese style grilled calamari, sundried tomato pesto with a fresh herb chiffonade

APPETIZERS, Fish, Seafood & Shellfish

In a deep dish, a portuguese style grilled calamari dish accompanied by crostinis and a sundried tomato pesto.

Note

Piri piri, also known as Pili pili is an african red pepper.

Ingredients

Recipe for 4 persons

Calamari

16 Unit(s)

Squid

15 Ml

Red wine vinegar

1 Unit(s)

Onion

0.75 Tsp

Paprika

1 Clove(s)

Chopped garlic

3 Sprig(s)

Parsley

50 Ml

Olive oil

Calamari marinade

3 Clove(s)

Chopped garlic

1 Large

French shallot

45 Ml

White wine

1 Unit(s)

Lemon

35 Gr

Melted butter

0.50 Tsp

Piri piri

60 Ml

Olive oil

Crostinis

8 Unit(s)

Crostini

1 Clove(s)

Chopped garlic

35 Ml

Olive oil

5 Turn(s)

Fresh ground black pepper

3 Pinch(es)

Sea salt flakes

Sundried tomato pesto

450 Gr

Sundried tomatoes

2 Clove(s)

Garlic

25 Ml

Lemon juice

15 Ml

Capers

50 Ml

Olive oil

50 Ml

Pine nuts

50 Ml

Grated parmigiano reggiano

12 Leaf(ves)

Basil

Salt and pepper

Preparation time: 30 min

Preheat your Four at 425 °F

Calamari marinade

In a mixing bowl, combine the garlic, shallots, piri piri, the zests and juice of the lemons, olive oil, melted butter and white wine. Combine the marinade and the calamari in a big ziplock bag and let marinate for 4 hours ideally.
Cooking the calamari and its vinaigrette

Vinaigrette : In a bowl, combine the olive oil, win vinegar, onions, paprika, garlic, salt and pepper. Set aside.
Cooking the calamari : Coat the calamari in oil, then grill on both sides for approximately 6 minutes total, or until fully cooked. If you don't have a BBQ, you can pan sear them for approximately the same amount of time. Once cooked, cut the calamari into rings.
Crostinis

Cut the baguette into fine slices. Mix the finely chopped garlic with the olive oil, then sprinkle the mix over the slices of bread on a baking sheet. Season with salt and pepper. Place in the oven for 5-6 minutes, or until golden brown.
Sundried tomato pesto

In a food processor, blend the basil, sundried tomatoes, pine nuts, capers, cheese and garlic with the lemon juice. Slowly incorporate the olive oil until the whole has a creamy consistency. Season with salt and pepper and set aside.
Plating

Toss the warm calamari in the vinaigrette you made earlier and add the fresh herbs. Place in the center of your plates. Place the sundried tomato pesto around the calamari and set a couple crostinis around the center.