Grilled Calamari A La

• Seafood

  • 1/2 cup Clam, juice
  • 1 tbsp Lobster base
  • 1 lb Squid

• Produce

  • 2 tbsp Garlic
  • 1 tsp Parsley, fresh
  • 1 tbsp Rosemary, Fresh
  • 1/2 Sm jalapeno chile

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Paprika
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, whipped

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Other

  • and some supermarkets

Found on grilllovers.org

Ingredients

• MARINADE:
• • 1 t fresh parsley, chopped
• • 1 T garlic, finely chopped
• • 1 T lemon juice
• • 1 T olive oil
• • 1/4 t salt
• • 1/2 t paprika
• • 1/2 sm jalapeno chile, seed/mince
• • 1 lb squid, cleaned/in 1 rounds
• • SAUCE:
• • 1 T garlic, finely chopped
• • 1 T fresh rosemary, fine chop
• • 1/2 c dry white wine
• • 1/2 c clam juice
• • 1 T lobster base (Lobster base is a glaze sold in gourmet food shops
• and some supermarkets)
• • 2 T whipped butter

Directions

• Prepare marinade: Thoroughly whisk together all marinade ingredients in a glass or stainless steel bowl. Add squid pieces and marinate at least 3 hours, stirring occasionally.
• To make sauce: About 15 minutes before serving time, combine garlic, rosemary, wine, clam juice and lobster base in a non-aluminum saucepan. Bring to a gently simmer over medium heat, and then simmer for 4 minutes. Remove from heat and whisk in the butter. Keep warm.
• Remove squid from marinade, draining well. Grill for 4 to 6 minutes, turning as needed, until just firm. (An open grill or a well-heated, ridged grill pan may be used. You may need to use a grill basket to hold the squid pieces if the spaces on your grill are too wide to hold them.)
• Shake saucepan to recombine sauce if necessary, and then add cooked squid. Raise heat to high and cook for 1 minute, stirring to coat all pieces well.
• Serve with an extra dab of sauce.