There is a restaurant in San Antonio that serves grilled calamari. Until recently, I did not realize that this calamari was a steak. You know, as in a piece of seafood the size of your hand. They are also kind of hard to find, at least here. We have only one or two stores that regularly carry them. The grilled calamari is so tender, and it is wonderful with this salty, yet fresh white bean and olive salad, which I found at the link at the bottom of this entry. I made a few tweaks for my taste and ease of preparation, which you will find in my revised recipe.
Didn’t my hubs get some great grill marks on those steaks? This whole dish was as good as it looks. You’ve got to try it!
Original recipe: https://www.sunset.com/recipe/grilled-calamari-steaks-olive-bean-salad
Notes
Do not add additional salt - the anchovy & olives are salty enough.
Recipe inspiration from https://www.sunset.com/recipe/grilled-calamari-steaks-olive-bean-salad
Ingredients
- 1 can (14 oz.) white beans, rinsed and drained
- Juice of 1 lemon
- 4 TBS olive oil
- 1 tsp red chile flakes
- 1 tsp pepper
- 3/4 cup mixed pitted olives, rough chopped
- 1 celery stalk
- 1 green onion
- 1 anchovy filet
- 1 garlic clove
- 1/2 cup Italian parsley
- 2 TBS capers
- 2 calamari steaks
- 1 lemon quartered
Instructions
- For the salad:
- Put white beans, chopped olives, chile flakes & pepper in a bowl. Put the remaining ingredients (except the calamari & quartered lemons) in a food processor. Pulse until all ingredients are rough chopped. Add to bowl of beans and olives, and mix thoroughly. Refrigerate until ready to serve.
- For the calamari:
- Heat the grill to 450 degrees.
- Brush the calamari with olive oil and season salt and pepper. Leave out so that it is at room temperature for grilling.
- Grill on high heat until grill marks form, about 2-3 minutes on each side. Serve with the salad.
Notes
Do not add additional salt - the anchovy & olives are salty enough.
Recipe inspiration from https://www.sunset.com/recipe/grilled-calamari-steaks-olive-bean-salad
Ingredients
- 1 can (14 oz.) white beans, rinsed and drained
- Juice of 1 lemon
- 4 TBS olive oil
- 1 tsp red chile flakes
- 1 tsp pepper
- 3/4 cup mixed pitted olives, rough chopped
- 1 celery stalk
- 1 green onion
- 1 anchovy filet
- 1 garlic clove
- 1/2 cup Italian parsley
- 2 TBS capers
- 2 calamari steaks
- 1 lemon quartered
Instructions
- For the salad:
- Put white beans, chopped olives, chile flakes & pepper in a bowl. Put the remaining ingredients (except the calamari & quartered lemons) in a food processor. Pulse until all ingredients are rough chopped. Add to bowl of beans and olives, and mix thoroughly. Refrigerate until ready to serve.
- For the calamari:
- Heat the grill to 450 degrees.
- Brush the calamari with olive oil and season salt and pepper. Leave out so that it is at room temperature for grilling.
- Grill on high heat until grill marks form, about 2-3 minutes on each side. Serve with the salad.
