Calamari e Polipetti grigliati

IMG_3124California Summer is finally approaching and the sea food season has officially started. I am a sea food lover, and calamari and squids are among my favorite. A classic of Italian cuisine is octopus with chickpeas (garbanzo beans). However, at the local sea food store, octopus was not available, so I decided to get delicious and fresh calamari and squids and cook them with a twist. Here is what you need

For the sea food and marinade

– 700g (25 oz) of calamari and squids

– cloves of garlic minced

– 15g (1 Tbsp) of chili flakes

– 15g (1 Tbsp) of sweet paprika

– 15g (1Tbsp) of dry thyme

– 15g (1Tbsp) of dry oregano

– 15g (1 Tbsp) of black pepper

– 15g (1Tbsp) of kosher salt

– 1/2 bunch of fresh parsley chopped

– the juice of 1/2 lemon

– 100ml (0.4 cups) of pomegranate vinegar (or apple vinegar or red wine vinegar)

– 50ml (0.2 cups) of Extra virgin olive oil

– 100ml (0.4 cups) of cold water


Place all the ingredients but the sea food in a large bowl and mix them all. Add the sea food and make sure it is covered by the marinade; if needed, add some water and oil. Cover with a plastic wrap and let it marinate for about 1 hour outside the fridge. In the meantime, start preparing the zucchini and the hummus.

For the zucchini recipe, you can easily refer to one of my very first recipes you can fine here:


And the same for the hummus: recipe:


The sea food should be ready for grilling now. Heat up a grilling pan (or a grill if you have one) on medium fire and once hot, start cooking the sea food. You should not need more than about 3 minutes for the squids and 5 for the calamari. Toss with some extra salt and parsley if you want and…voila’!

IMG_3117IMG_3122So easy and so delicious! The chili flakes and the paprika give it a fantastic spicy but at the same time delicate taste.

IMG_3126Leave me a feedback and stay tuned for the next recipe!

This entry was published on June 4, 2015 at 19:33. It’s filed under Antipasti, Primi Piatti, Secondi Piatti and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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