The smoky aroma wafting from the grill, paired with a zesty, herbal kick, makes barbecued calamari with salmoriglio a standout dish in my kitchen. On one sunny afternoon, I decided to elevate my seafood game, and this recipe quickly became a favorite. The first bite transports you to a coastal Italian terrace, where every mouthful is bathed in vibrant flavors from the garden—basil, mint, and a hint of citrus all mingle together.
You won’t believe how effortlessly impressive this dish is, making it perfect for a laid-back weekend gathering or a cozy dinner. The marinated calamari cooks in just minutes, remaining tender and delicious, while the salmoriglio dressing—an Italian staple—adds a refreshing complexity that’s simply irresistible. What’s more, it’s a fantastic way to shake off the mundane taste of fast food and bring something exciting to your table. Let’s dive into the recipe and unlock a world of delightful flavors!
Why is Barbecued calamari with salmoriglio special?
Simplicity at Its Finest: This recipe requires minimal cooking skills, making it accessible for anyone looking to impress.
Herbal Explosion: The vibrant mix of fresh herbs like basil and mint creates a refreshing flavor profile you won’t forget.
Quick and Tasty: Ready in just minutes, it’s perfect for weeknight dinners or last-minute gatherings.
Crowd-Pleaser: Impress your friends and family with a dish that feels gourmet but is surprisingly easy to prepare.
Versatile Enjoyment: Enjoy it as an appetizer or main course; this calamari shines on any table!
Elevate your cooking with this delightful seafood dish that dances on your palate.
Barbecued Calamari Ingredients
For the Calamari
• Calamari – 8 cleaned whole calamari bring a tender texture and unique charm to your dish.
• Garlic oil – 1 tbs enhances the flavor profile while adding a fragrant touch.
For the Salmoriglio Dressing
• Fennel seeds – 1 1/2 tbs add a subtle sweetness and aromatic depth to the dressing.
• Coriander seeds – 2 tsp bring a citrusy warmth, perfectly balancing the fresh herbs.
• Extra virgin olive oil – 150ml provides richness and flavor, making this dressing truly Italian.
• Vegetable oil – 150ml helps to lighten the dressing and enhance the grilling process.
• Shio kombu sheets – 1/3 cup crumbled infuse umami flavor for a touch of oceanic goodness.
• Roasted garlic cloves – 40g roughly mashed add depth and sweetness, enhancing the garlic profile.
• Basil – 1/4 bunch, finely shredded, delivers bright, peppery notes that elevate the calamari.
• Mint leaves – 1/3 cup, finely shredded, provide a refreshing contrast to the other flavors.
• Continental parsley – 1/4 bunch, finely shredded, adds color and an earthy finish.
• Tarragon – 1/2 bunch, finely shredded, lends a unique anise flavor that complements seafood beautifully.
• Chervil – 1/4 bunch, finely shredded, offers a delicate touch, enhancing the dressing’s complexity.
• White soy – 1 tbs provides a milder, nuanced saltiness without overpowering the herbs.
• Lemon juice – 2 tbs brightens the dressing, adding a zesty kick that ties all the flavors together.
With these ingredients at hand, you’re set to create a memorable barbecued calamari with salmoriglio that will have everyone asking for the secret to your delicious dish!
How to Make Barbecued Calamari with Salmoriglio
-
Toast spices: Begin by toasting the fennel and coriander seeds in a medium frypan over medium heat for about 2 minutes. This helps to release their flavors, enhancing the dressing’s aroma.
-
Grind and blend: Lightly grind the toasted spices in a spice grinder before returning them to the pan. Add both oils, reducing the heat to low, and cook for just 1 minute. Remove from heat and stir in the kombu and roasted garlic.
-
Cool and mix: Allow the mixture to cool to room temperature for the perfect fusion of flavors. Transfer it to a blender and whiz until smooth. Stir in the fresh herbs, white soy, and lemon juice, creating a vibrant salmoriglio dressing.
-
Preheat grill: Heat your large chargrill pan or barbecue chargrill plate to high heat, ensuring it’s hot enough to give the calamari a delightful char.
-
Prepare the calamari: Brush the cleaned calamari with garlic oil and season generously with salt flakes. This will add flavor and help achieve that perfect charred look.
-
Chargrill: Place the calamari on the grill and cook for 1 minute on each side until just cooked and well charred. The calamari should remain tender and juicy!
-
Rest and slice: Once cooked, set the calamari aside for 5 minutes to rest. Slice the body into 1cm strips while leaving the tentacles intact for a beautiful presentation.
-
Serve: Transfer the calamari to serving plates and dress generously with the salmoriglio you prepared. The vibrant colors and inviting aroma will call everyone to the table.
Optional: Garnish with additional fresh herbs for an eye-catching finish.
Exact quantities are listed in the recipe card below.
Expert Tips for Barbecued Calamari
Choose Fresh Calamari: Ensure your calamari are fresh for the best flavor and texture. Look for firm, glossy skin and a mild ocean scent.
Watch the Cooking Time: Avoid overcooking the calamari; just 1 minute per side is enough to keep it tender. Overcooking can make it chewy!
Rest Before Serving: Let the calamari rest for 5 minutes after grilling. This allows juices to redistribute, enhancing the overall flavor and tenderness.
Adjust Dressings to Taste: Feel free to tweak the salmoriglio dressing, adding more herbs or lemon if you prefer a bolder flavor. The barbecued calamari with salmoriglio is flexible!
Garnish Generously: Top the plated calamari with extra fresh herbs for a pop of color and flavor, making your dish even more inviting.
How to Store and Freeze Barbecued Calamari with Salmoriglio
Fridge: Store leftover barbecued calamari in an airtight container for up to 3 days. Ensure it’s completely cooled before sealing to retain its tenderness.
Freezer: If freezing, place calamari in a single layer on a baking sheet to freeze for 1-2 hours. Once frozen, transfer to a zip-top bag and use within 2 months for the best quality.
Reheating: To reheat, thaw in the fridge overnight, then warm gently in a skillet over low heat. This method helps to avoid overcooking and ensures that the calamari remains tender. Enjoy your barbecued calamari with salmoriglio whenever you crave its delightful flavors!
Barbecued Calamari with Salmoriglio Variations
Feel free to get creative and tailor this dish to your taste buds—your culinary adventure starts here!
- Gluten-Free: Substitute white soy with tamari for a soy sauce alternative without gluten.
- Spicy Kick: Add 1 tsp of red pepper flakes to the salmoriglio dressing for a delightful warmth that enhances each bite.
- Herb Swap: Use cilantro instead of parsley if you’re looking for a more pronounced freshness that pairs beautifully with the calamari.
- Citrus Twist: Replace lemon juice with lime juice to give the dressing a zesty zing that brightens up the entire dish.
- Smoky Flavor: Incorporate smoked paprika into the salmoriglio mix, providing a deeper, earthy flavor that’ll make people take notice.
- Veggie Option: Swap calamari for grilled zucchini or eggplant slices to create a vegetarian delight without losing the essence of grilling.
- Nutty Addition: Toss in some toasted pine nuts to the dressing for an unexpected crunch and a lovely richness.
- Creamy Blend: Mix in a dollop of Greek yogurt to the salmoriglio dressing to create a delightful creaminess that complements the charred calamari.
Every twist will bring its own joy, so have fun experimenting with these variations!
What to Serve with Barbecued Calamari with Salmoriglio?
Elevate your dining experience with delightful accompaniments that perfectly complement the grilled goodness of this seafood star.
-
Crispy Garlic Bread: Perfect for soaking up any leftover salmoriglio, this crunchy, buttery delight has the right amount of garlic to enhance the dish’s rich flavors.
-
Simple Arugula Salad: A fresh, peppery arugula salad with a lemon vinaigrette adds a bright contrast to the rich calamari, invigorating every bite.
-
Grilled Vegetables: Charred zucchini, bell peppers, and asparagus offer a colorful side dish bursting with smoky flavors that harmonize beautifully with the calamari.
-
Lemon Risotto: Creamy, zesty lemon risotto ties everything together, providing a luxurious base that perfectly balances the sea and herb-infused dressing.
-
Chilled White Wine: A crisp, chilled Sauvignon Blanc or Pinot Grigio enhances the seafood’s lightness, making each sip a refreshing experience alongside your meal.
-
Herb-Infused Couscous: Fluffy, herb-infused couscous with a hint of lemon provides a lovely textural contrast to the tender calamari, making it a delightful pairing.
-
Fruit Sorbet: A refreshing fruit sorbet, like lemon or raspberry, acts as a palate cleanser and a sweet finish to your meal, leaving a bright taste lingering.
With these pairings, you’re all set to create a memorable culinary experience that your family and friends will cherish!
Make Ahead Options
These barbecued calamari with salmoriglio make for an excellent meal prep option, ideal for busy weeknights! You can prepare the salmoriglio dressing up to 3 days in advance by following the initial steps of toasting the spices and blending the ingredients. Just refrigerate it in an airtight container to keep the flavors vibrant. For the calamari, you can brush them with garlic oil and season them up to 24 hours prior; simply cover tightly and keep in the fridge to prevent browning. When you’re ready to cook, chargrill the calamari as described and enjoy a gourmet experience with minimal effort. This makes your dinner planning easy, giving you more time to relax!
Barbecued Calamari with Salmoriglio Recipe FAQs
How do I select fresh calamari?
Absolutely! When choosing calamari, look for firm, glossy skin and a mild ocean scent. Avoid any that have dark spots or a strong fishy smell. Fresh calamari should feel slightly elastic and should not be slimy. If you can, ask your fishmonger for the freshest catch!
How should I store leftovers of barbecued calamari with salmoriglio?
For the best results, store leftover barbecued calamari in an airtight container and refrigerate. It will keep for about 3 days. Make sure it’s completely cooled before sealing to maintain its tenderness and flavor. I often place a paper towel in the container to absorb any excess moisture!
Can I freeze barbecued calamari?
Yes! To freeze your calamari, it’s best to lay them out in a single layer on a parchment-lined baking sheet and freeze for about 1-2 hours until solid. Once frozen, transfer them to a zip-top freezer bag, removing as much air as possible. Use within 2 months for optimal flavor and texture!
What’s the best way to reheat the calamari without making it chewy?
To reheat, first thaw your frozen calamari in the fridge overnight. Then, warm gently in a skillet over low heat for about 5 minutes, turning occasionally. This method helps to keep it tender and juicy—just like the first time you enjoyed it!
Are there any dietary considerations for this recipe?
Very! If you’re preparing this dish for someone with dietary restrictions, it’s good to be aware that calamari is a seafood product, so those with shellfish allergies should avoid it. Additionally, be cautious with the soy sauce, as it contains gluten. You can substitute with a gluten-free soy sauce if needed. Enjoy cooking with love and care!
Savor Barbecued Calamari with Salmoriglio Italian Dressing
Ingredients
Equipment
Method
- Toast fennel and coriander seeds in a medium frypan over medium heat for about 2 minutes.
- Lightly grind toasted spices in a spice grinder, return to pan, add both oils, and cook for 1 minute.
- Remove from heat, stir in kombu and roasted garlic, and cool to room temperature.
- Transfer mixture to a blender and blend until smooth. Stir in fresh herbs, white soy, and lemon juice.
- Heat chargrill pan or barbecue to high heat.
- Brush calamari with garlic oil and season with salt flakes.
- Chargrill calamari for 1 minute on each side until just cooked and well charred.
- Let calamari rest for 5 minutes, then slice body into 1cm strips while leaving tentacles intact.
- Transfer calamari to serving plates and dress generously with salmoriglio.