Grilled Calamari

A few years ago while in Chicago on business, I ate at a local Italian restaurant that had grilled calamari for an appetizer. No breading, just covered in a few spices and tossed on the grill. A very light appetizer with none of the greasy breading so commonly associated with fried calamari. When I asked about the recipe, we just received a comment in Italian that I believe told me to take a long walk off a short pier.

So, with that in mind, are there any local restaurants serving a dish like this, or know where to find a recipe so that I might attempt this dish myself?

A few years ago while in Chicago on business, I ate at a local Italian restaurant that had grilled calamari for an appetizer. No breading, just covered in a few spices and tossed on the grill. A very light appetizer with none of the greasy breading so commonly associated with fried calamari. When I asked about the recipe, we just received a comment in Italian that I believe told me to take a long walk off a short pier.

So, with that in mind, are there any local restaurants serving a dish like this, or know where to find a recipe so that I might attempt this dish myself?

de la Torres on Bardstown Road in Louisville. See menu here:

http://www.delatorres.com/menu.html

aka CALAMARES A LA PARRILLA as shown in photo on linked page.

Also, if you're not against trying a fried version, you could walk down the street to Palermo Viejo for their excellent Rabas, described on menu as "Argentine version of calamari, served with Argentine Golf Sauce". The dish has a very light breading and is not greasy at all. It's very good; we start with it every time we visit.

This is incredibly easy dish to make on your own. Just buy the whole squid and clean yourself. This requires nothing more than removing the plastic-looking "bone" inside of the squid along with the ink sack, accessible by pulling the tube apart from the tentacles. You will then have the tentacle end and the tube end. You can either grill the tube whole or slice it open to lay flat. Either way, scoring the flesh with the tip of a sharp knife will prevent curling. Another great option is to blanch the tentacles in boiling water for 60 seconds. Remove, chop and mix with bread crumbs, chopped parsley, garlic, lemon juice, salt and pepper, and a little olive oil. Cram this mixture back inside of the tubes and then put on the grill.

Remember when cooking squid, anything over two minutes will result in tough chewy calamari.

We've had it several times at Volare. I don't think it's on the regular menu, but if you call in advance you can likely find when it will be available.

And, I'd put the Volare version against any I've had in Chicago (mainly at Mediterranean/Italian/Greek restaurants).

We actually put it on the regular menu for summer. It's been getting great feedback. Thanks for the good comments.

Chef Dallas McGarity
Volare Ristorante

I now have a couple places to try! Thanks for the info.

W had it in New York twice with a citrus flavoring, sometimes served with peppers and onions....but definitely no breading. I had it at Volare, but there was breading. Is this a special dish to ask for?

Its not a special thing to ask for anymore.

We have put a mixed grilled seafood salad on the new summer menu. It's called Grigliata Mista and has grilled calamari, scallops, shrimp, and octopus and is served for two. The seafood comes over mixed greens tossed in a lemon and garlic citronette and is a very nice summer dish.

We recently had the pleasure of tasting the grigliata mista and it is absolutely incredible.

Volare and Chef Dallas have another winner on their hands.

Try Jack's Lounge. Very good.
Doug Chin

[Robin Garr]

Try Jack's Lounge. Very good.

Doug, would that be the kind of grilled, un-breaded calamari that Todd said he is looking for? Everything at Jack's Lounge is splendid, but my recollection of their hot-and-spicy calimari is that they are breaded and fried.

The Grigliata Mista is the dish I love at Volare . . . while we have had it as a salad for two, I've also had it as my main dinner for one! In any case, each item was done absolutely perfectly - all tender and seasoned to perfection.

Try Jack's Lounge. Very good.

Doug, would that be the kind of grilled, un-breaded calamari that Todd said he is looking for? Everything at Jack's Lounge is splendid, but my recollection of their hot-and-spicy calimari is that they are breaded and fried.

I don't remember it being breaded, but is was hot & spicy. It was very tender and tasted great.
Doug