Recipe by LeeAnne Wright. Photo by James Tse. Food styling by Ian Muggridge. Prop styling by Jane Hardin.
First published in Wish Summer 2006
*GARAM MASALA: An East Indian spice mixture that generally includes coriander seed, black pepper, cumin, cardamom, turmeric, nutmeg, cloves and cinnamon.
CHEF’S TIP Spice mixtures make great timesavers. When stocking your pantry, include Chinese five spice and herbes de Provence.
Summer | Alfresco | Grilling | Seafood | Dinner | Main Dish | Salads | 20-Minute Supper Club | All categories...
food
Grilled Calamari With Watermelon & Black Olive
Savour the fresh flavours of summer in minutes flat
Ingredients (Serves 4)
| 1/4 cup | olive oil, plus 2 tbsp |
| 2 tbsp | garam masala* |
| 1 tsp | salt |
| 1 lb | calamari |
| 1 tsp | granulated sugar |
| 1 tsp | salt |
| 1/2 tsp | pepper |
| 2 tbsp | rice vinegar |
| 4 cups | seedless watermelon, cut into 1/4-inch cubes |
| 1/3 cup | cured black olives, chopped |
| 1/3 cup | green onion, finely chopped |
Instructions
- For marinade, mix 2 tablespoons olive oil, 1 tablespoon garam masala* and salt together.
- Cut calamari into sections (about four pieces per body). Pour marinade over calamari and massage to distribute.
- In a bowl, mix remaining garam masala, sugar, salt, pepper, rice vinegar and remaining olive oil together.
- In another bowl, place watermelon, olives and green onions and gently mix in vinaigrette. Cover and chill.
- Thread calamari pieces on metal or water-soaked skewers and grill over very high heat for no more than 3 minutes per side. Do not overcook. Serve immediately.
Nutritional information
Nutrients per serving: 378 calories, 24 g fat, 20 g protein, 25 g carbs, 2 g fibre. Excellent source of vitamins B6, B12 and E.
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Susan Babiuk writes:
We loved this recipe. A different flavour but delightful.
The watermelon salad a great compliment. Yet the two of us ate all the calamari.
—posted August 4, 2006 at 2:50 p.m.
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