We’ve simmered calamari in lycopene-rich tomato sauce, baked it in crisp panko, and today: broiled it to perfection with the fresh flavors of lemon and parsley. If you prefer your calamari tender, stick to 10 minutes cook time, if you like it a bit charred (me! me!) leave it a few minutes longer. But don’t let it become rubber, I’d keep it to 12 minutes or less in such high heat.
This recipe is quick enough for a weeknight, fancy enough for a special occasion, and delicious enough to never leave any leftovers. Enjoy it as is, or toss with shirataki noodles (see bottom photo).
- Cooking oil spray
- 1 pound cleaned raw calamari (tubes and tentacles)
- ½ tablespoon extra virgin olive oil
- ½ tablespoon lemon juice
- ¼ cup minced onion
- ¼ cup chopped roasted red peppers (2 ounces)
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced garlic
- ½ teaspoon salt
- Preheat broiler; line broiler pan with foil. Mist foil with nonstick spray.
- Cut calamari tubes into 1/3″ rings, and cut tentacles into bite-sized clusters if large. Place calamari in large mixing bowl.
- Add oil, lemon juice, onion, peppers, parsley, garlic and salt to bowl; stir to coat.
- Spread calamari mixture on broiler pan so pieces are not overlapping. Broil for 10-12 minutes. (10 minutes for tender calamari, 12 minutes for browned calamari)
- Remove from oven; transfer to serving dish; serve with lemon wedges.
Makes 4 servings
Per serving: 134 calories, 3 g total fat, 1 g saturated fat, 261 mg cholesterol, 7 g total carbohydrate, 1 g dietary fiber, 18 g protein, 371 mg sodium.
Note: I’ve entered this Broiled Calamari recipe in the Foodbuzz Top 9 competition. If you like the recipe, I’d greatly appreciate your vote. If you have one moment, stop by and and click “buzz it” in the upper right hand corner. Thank you very much for supporting me! – Georgie