Char-Grilled Calamari and Prawns with Roasted Red Onions

I love the colors in this dish. Squid is a popular food in many parts of the world. The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are also edible. The following link has over 80 recipes dedicated to squid alone! Click here to view.

If you like this recipe, then you may also like: Calamari with Salt and Chili, Calamari, Chips & Tartare Sauce.

Serves 4
recipe adapted from Australian Gourmet Traveller
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4 medium squid tubes, cleaned
8 medium green prawns, peeled and deveined, tails left intact
3 Spanish onions, thinly sliced
1/3 cup olive oil
rocket leaves, to serve

Chili Lemon Dressing:
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 clove of garlic, crushed

For the dressing, whisk together lemon juice, oil and garlic and season to taste. Transfer a third of the dressing to a large glass or ceramic bowl. Add chopped chilies to the remaining two-thirds of the dressing, stirring to combine well. Cut squid tubes in half lengthwise and open out flat with the inner side facing upwards. Score the flesh in a crisscross pattern. Add squid and prawns to the dressing in the glass or ceramic bowl, tossing to coat well, cover and refrigerate for 2 to 4 hours to marinate. Remove from refrigerator 30 minutes before cooking.

Meanwhile, place onions in a roasting pan, drizzle with oil and toss to coat well. Roast at 180c (350f) for 25-30 minutes, stirring occasionally, until softened and edges are golden and crisp. Drain excess oil.

Char-grill calamari and prawns over high heat, in batches, until just cooked and tender, then toss with onions. Toss rocket leaves with a little chili lemon dressing and place on 4 plates. Top with calamari mixture and drizzle with remaining dressing.  Garnish with lemon zest (optional).

The Culinary Chase's Note: A delicious contrast between the sweetness from the onions and the citrusy dressing. Enjoy this with a crisp, aromatic Riesling. Cheers!