This is another good dish for summer because it’s relatively light and can be done on the grill…although I did mine indoors. Also summer is high season for tomato and corn-on-the cob so that was the inspiration for the relish side dish that accompanies the calamari. It’s also heavily laced with ‘gremolata’ which because of the fresh parsley and lemon screams ‘summer’ to me.
The end result was a very fresh lemony taste with a little sweet and smoke from the roasted corn and tomato.
Roasted Corn + Tomato Relish
shucked corn niblets
halved graped tomatoes
tossed with olive oil, s+P and baked
[I put it under the broiler for a couple of minutes just to toast the corn.]
Gremolata
zest + juice of 1 lemon
olive oil
handful of parsley
sprinkle of salt
1 garlic clove
[When blended this makes about a 1/2 cup.]
Stuffing
rice cooked with chicken broth and tossed with gremolata when done
Calamari
Stuff calamari with rice, close top with toothpick and dust in flour before frying in skillet.
Finishing Touch: Drizzle a little gremolata over the calamari and relish.
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What a nice light meal Joan, grilled calamari is the best! The gemolata is a great addition here.
Oh Joan, this corn relish really sounds delicious. Beautifully presented as well.
Oh, it looks like it taste of summer! I love calamari–can’t believe I’ve never thought to STUFF IT! This is one to try!
What fun! I have never stuffed calamari and you have done this with such ease and such refreshing ingredients too.
Lovely for the summer. Thanks for providing an option of simple sauteing in a pan.
Ciao, Devaki @ weavethousandflavors
Ooooh Calamari is one of my favorites. I’ve never stuffed calamari with rice, always Italian style stuffing. The lemon sounds really great and the dish looks fabulous Joan!
A perfect light summer meal! Something new and delicious for us to try very soon!
I remember jigging for squid many years ago in Newfoundland and stuffing them, drying them and selling them. They were nothing to compare to these Joan.
This is a perfect light meal. I just got some corn and will definitely try this soon.
I emailed Val privately to inquire about her comment because I found it interesting and, with her permission, here’s her response.
“I really did jig for squid in Newfoundland when I was 19. We set off at 4:30 AM. I caught 20 squid myself and gutted them and hung them to dry and added them to the rest to be sold to the Japanese market. The owners of the hostel cooked some up and stuffed them. Not very tasty. Yours would be delicious as were the ones at Contigo in San Francisco. The rest of the story goes that I was all dressed in yellow rain gear from head to toe. The fisherman said that as soon as I caught my first squid, I was to look over the side of the boat and squirt the squid in my face…I’m sure that’s what was supposed to happen, those rascally fisherman!”
Oh! What a nice dish with calamari…looks so delicious and great together with corn
I love gremolata. I love roasted corn relish… just cannot get fresh calamari here… and it is too tough usually once frozen. Not always… but often. Love it grilled, too – I bet you could stuff and grill it. What do you think?
Valerie
Yes you could definitely grill it and get a nice smokey flavor.
Fab dish, Joan. I love my squid and when stuffed, the surprise inside can be packed with more flavour. Nice colour contrast with the corn.
The flavors here seem so light and fresh! I’m bookmarking this recipe for when summer rolls around again here.
love this, joan. it is exactly the type of meal i’d want on a hot summer day. i still say that stuffed calamari is totally underestimated here in this country!
I don’t know how I missed this recipe. It’s so enticing, I love this stuff
Hi Joan, great presentation of your stuffed calarami and the colors.
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