Grilled Calamari and Douglah Billy Boy.
Like most of the spicy recipes we offer, this one is also easy to make and fairly quick.
- 4 large or 8 small squid
- 1 Organic lemon with edible peel
- 1 Garlic
- Chili Douglah Billy Boy powdered
- Chili oil
- E.v.o. oil.
- Like most of the spicy recipes we offer, this one is also easy to make and fairly quick. For the realization of this recipe you need to pay special attention to the cleaning of the squid, we explain step by step how to do it: wash the squid thoroughly under running water, then with one hand grasp the head of the squid and with the other the body, gently pull the head so as to determine the detachment of the entrails. Remove the transparent shell and skin and rinse the squid again under running water to remove any residue from the sac, being careful not to break it. From the head of the squid remove the horny beak that is in the middle of the tentacles and again with the help of scissors, the eyes and all the part surrounding them. Our squid is finally ready to be cooked. Make a mince with parsley and peeled garlic, salt and grate over the peel of half a lemon. In a bowl combine chili oil, e.v.o. oil the juice of half a lemon and salt, and helping yourself with a fork whisk together the three liquids. Dip the squid inside the bowl, turn and let them marinate for a few minutes. When the grill is hot, take the pouches and tentacles with some of their liquid and lay them on the grill, sprinkle with mince, season with salt; after 7 or 8 minutes, turn, add oil and lemon and put the mince again. When cooked, serve with chopped parsley and red pepper Douglah Billy Boy powdered. Accompany the dish with fresh salad.