{"id":1184,"date":"2012-06-17T19:29:25","date_gmt":"2012-06-18T00:29:25","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=1184"},"modified":"2012-06-17T19:29:25","modified_gmt":"2012-06-18T00:29:25","slug":"grilled-calamari","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=1184","title":{"rendered":"Grilled Calamari"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/06\/Grilled-Calamari.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1182\" title=\"Grilled Calamari\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/06\/Grilled-Calamari-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/06\/Grilled-Calamari-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/06\/Grilled-Calamari-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/06\/Grilled-Calamari.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>The key to successfully executing the calamari cooking is to have your grill and basket as hot as possible before adding the calamari. Squid either has to be cooked very quickly or very slowly; anything in between turns the rings into little rubber bands. If you keep a bag of calamari in the freezer, you&#8217;ll never be at a loss for something to make for impromptu dinner guests. It thaws very quickly in cold water and doesn&#8217;t have to be marinated for long.<\/p>\n<p><strong>Time: 20 minutes (plus marinating time)<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<address>\u00bc cup extra-virgin olive oil<\/address>\n<address>4 teaspoons fresh lemon juice<\/address>\n<address>1 teaspoon fresh oregano \u2013 finely chopped<\/address>\n<address>1 large clove garlic \u2013 very finely chopped or crushed<\/address>\n<address>\u00bd teaspoon fresh ground black pepper<\/address>\n<address>\u00bc teaspoon kosher salt<\/address>\n<address>1 pound calamari rings<\/address>\n<address>1 head romaine lettuce \u2013 washed and chopped or torn<\/address>\n<address>\u00a0<\/address>\n<p><strong>Preparation:<\/strong><\/p>\n<p>In a small bowl, mix the olive oil, lemon juice, oregano, garlic, pepper and salt.<\/p>\n<p>Place the calamari in a zipper seal bag and pour in half of the marinade mixture. Remove as much air from the bag as possible, seal and refrigerate for thirty minutes or up to overnight.<\/p>\n<p>Preheat your barbecue and grilling basket on high.<\/p>\n<p>Pour the calamari along with its marinade into the grilling basket and spread across the bottom. Stir once per minute for three minutes then immediately remove the calamari from the basket.<\/p>\n<p>Dress the romaine with the remaining marinade mixture and plate. Top with the calamari and serve immediately.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/06\/Grilled-Calamari.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The key to successfully executing the calamari cooking is to have your grill and basket as hot as possible before adding the calamari. Squid either&hellip; <\/p>\n","protected":false},"author":1,"featured_media":1182,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,7,6],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/06\/Grilled-Calamari.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1184"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1184"}],"version-history":[{"count":4,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1184\/revisions"}],"predecessor-version":[{"id":1188,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1184\/revisions\/1188"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/1182"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}