This unusual way to serve calamari (squid) is quick, easy and tasty.
- 2 T Lemon Juice (fresh)
- 1 T Olive Oil (+1 t olive oil)
- 2 T Red Wine Vinegar
- 1 lb Squid (+4 ounces, small squid)
- 2 t Dijon Mustard
- 1⁄2 t Thyme
- 1⁄2 t salt
- 1⁄4 t Red Pepper (crushed, flakes)
Marinate the squid briefly before cooking, or grill them plain and toss with the marinade as a dressing before serving.
Prepare grill for a hot fire. Spray a grill basket with nonstick cooking spray. In medium bowl, combine juice, vinegar, mustard, thyme, salt and pepper flakes; whisk in oil a little at a time. Add squid and toss well to coat. With slotted spoon, transfer squid to prepared grill basket and grill over high heat, turning constantly and brushing with remaining marinade, 7-9 minutes, until golden and slightly charred. Slice squid into 1/2” pieces. Divide evenly among 4 warm plates, garnish with lemon wedges and serve.
PER SERVING: 176 Calories, 6 g Total Fat, 1 g Saturated Fat, 331 mg Cholesterol, 398 mg Sodium, 5 g Total Carbohydrate, 0 g Dietary Fiber,22 g Protein, 52 mg Calcium