Lars’s Cajun Grilled Calamari

A Little Personal History:

Description:

Ingredients:

• 1 ½ pounds cleaned calamari, rinsed and sliced
  

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• 4 Tbs Lars’s Hot Pepper Infused Olive Oil (note: 2 Tbs for marinade, 2 Tbs for serving)
• 1 Tbs fresh lemon juice
• 2 tsp fresh oregano leaves
• ¼ tsp salt
• 2/3 cup Lars’s Cajun Blast Seasoning
  

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• Chopped parsley, garnish
• Lemon wedges, garnish

Procedure:

1. Prepare parsley and lemon garnishes and set aside in small bowls.
2. 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.
3. Prepare marinade in small mixing bowl, adding 2 Tbs. hot pepper oil, lemon juice, oregano, salt and 1 Tbs. Cajun Blast Seasoning. Whisk well.
4. In a resealable bag, pour in marinade. Add the Calamari strips, toss to coat, refrigerate and marinade for 2 hours, turning bag twice.
5. Transfer calamari from marinade to holding plate. Reserve marinade in small bowl for basting calamari during grilling.
6. Preheat the grill to high heat.
7. 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.
8. 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).

Advanced Preparation:

Steps 1 – 4 can be done day of event and refrigerated till ready to grill.

Tips, Notes, and Variations:

• Dipping sauces that work well with this dish include Lars’s Cocktail Sauce, Lars’s Tartar Sauce, Lars’s Spicy Dipping Sauce, Lars’s Lemon Parsley Sauce, Lars’s Pico de Gallo, Lars’s Scorching Hot Sauce. Experiment and have fun.
• When cutting calamari, make sure they’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.
• 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.
• see also: Lars’s Fried Cajun Calamari