Grilled Calamari Recipe

Prepare and marinate calamari

Pat squid tubes and tentacles dry with paper towels. If tubes are large, butterfly and score lightly on the inside so they lay flat when grilled. In a bowl combine achiote paste, 2 tbsp olive oil, minced garlic, lemon juice, 0.5 tsp salt and 0.5 tsp black pepper. Add crumbled 1/2 cup PDO feta and mash slightly so it incorporates but remains coarse. Toss squid with the marinade, making sure inside the tubes get some. Cover and refrigerate for 20–30 minutes (not longer to avoid breaking down texture).

Just before grilling, let the squid sit at room temperature for 10 minutes. Preheat a grill or grill pan to high (medium-high for gas grill), and oil the grates lightly.

Cook sweet potato and vegetables

Heat 1 tbsp olive oil in a skillet over medium heat. Add diced sweet potato and 1/2 tsp salt. Cook, stirring occasionally, until tender and lightly caramelized, about 8–10 minutes. Add diced red bell pepper and red onion and cook 3–4 minutes until softened. Stir in 1/4 tsp ground cumin and 1/4 tsp black pepper and cook 1 minute to bloom the spice. Remove from heat and let cool slightly.

Finish filling

In a bowl combine the cooked vegetable mix with 2 tbsp chopped parsley and 1/4 cup crumbled PDO feta. Adjust seasoning to taste. The filling should be moist but not wet so it can be spooned into the squid tubes.

Make caramelized tomato sauce

Warm 1 tbsp olive oil in a small saucepan over medium. Add chopped shallot and sauté until translucent, about 2 minutes. Add tomatoes, 1 tsp brown sugar, 1/4 tsp red pepper flakes and 1/4 tsp smoked paprika. Simmer gently, stirring occasionally, until reduced and slightly caramelized, about 12–15 minutes. Season with 1/4 tsp salt and adjust heat to taste. Remove from heat and let cool slightly.

Prepare yoghurt base

Stir 1/2 cup Greek yoghurt with 1/2 tsp lemon zest and a pinch of salt. To serve, spoon a smear of yoghurt onto the plate and top with a spoonful of warm caramelized tomato sauce so both flavours are present.

Blend ajo blanco

In a food processor combine 1/2 cup blanched almonds, 1/4 cup stale bread, 1 clove garlic, 1 tbsp sherry vinegar, 1/2 tbsp lemon juice and 1/2 tsp salt. Pulse to a rough paste then stream in 3 tbsp extra virgin olive oil and 1/2 cup cold water until you reach a smooth, creamy emulsion (adjust water for desired thickness). Taste and correct salt or acidity. Chill until service.

Make crispy garlic oil

In a small saucepan, warm 0.5 cup extra virgin olive oil over low-medium heat. Add 4 thinly sliced garlic cloves and cook gently until golden and crisp, about 2–3 minutes. Remove garlic with a slotted spoon to paper towel to drain, leaving flavoured oil in the pan. Cool slightly. Reserve crisped garlic for garnish and keep oil warm but not smoking.

Grill calamari and assemble

Stuff each marinated squid tube with 2–3 tablespoons of the sweet potato-feta filling (do not overstuff; leave ends open). Thread tubes (and tentacles) onto skewers if desired for ease. Grill over high heat 1.5–2 minutes per side for tubes until nicely charred and just cooked through; tentacles may need 2–3 minutes. Avoid overcooking to keep calamari tender. Remove from grill and let rest 1 minute.

To plate: smear a spoonful of yoghurt on each plate, spoon or dot the spicy caramelized tomato sauce over the yoghurt. Place grilled calamari on top or beside the smear. Drizzle with almond ajo blanco in small pools. Spoon a little of the warm garlic olive oil over the calamari and sprinkle reserved crisped garlic and chopped parsley or oregano. Finish with a squeeze of lemon and a few flakes of sea salt.