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Grilled calamari

post #1 of 3
Thread Starter 

I am preparing a 4 course meal for 25 people for a bridal shower.  The second course is fettuccine with grilled shrimp, grilled calamari and lemon finished with mixture of butter, garlic breadcrumbs with hot pepper.

 

I am worried about 3 parts:

1) the texture of the calamari

2) the sauce  (should I add anchovies or something to make it fishier?)

3) not overcooking the pasta

 

My plan:

Marinate the shrimp and calamari in lemon juice, olive oil and oregano for 45 min.  Grill them for 2 min.  Let them stay at room temp (prob done about 2 hours early).  (will this turn the calamari to rubber???)

 

Make pasta and take out when it is about 1 minute under done.  Save a few cups of pasta water.

 

Make sauce of garlic, onions, generous olive oil, lemon zest.  Add lemon juice, white wine and clam juice.  reduce by 1/2.

 

For service: Heat sauce in 3 separate pans.  Toss pasta with some pasta water in batches in each pan to heat through and finish cooking.  Prob 1 min for each batch.  Plate pasta in ring mold and top with grilled seafood.  Top with bread crumb mixture.

 

Please help with any thoughts for getting this on the table right.  Thanks!

post #2 of 3

sounds great, simple easy dish. IME grilled calamari doesn't hold to well so would grill as close to service as possible. Grilled shrimp should take about as much time as the calamari, the difference is you still have to slice the calamari so careful not to over cook the shrimp. 25 plates as a second course you're looking at a little over 6lbs of seafood if you have the grill space done and plated in about 10 minutes. re the extra flavor try a little high quality fish sauce like "red boat" to your sauce.

I did something similar for a party, outdoors, made tricolored penne rigate with a basic white clam sauce baked as a casserole cut into wedges and topped with grilled seafood, went over big, was alot easier and would not hesitate to serve it again!

 

Cheers!,

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #3 of 3
Thread Starter 

Thanks.  I can't grill last minute because the grill is too close to the party (problems only home cooks have!)

 

Could I parboil or braise the calamari and then grill it?  Would that let it stay tender for a few hours after grilling?

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