Calamari alla griglia

Crumbed, grilled calamari

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This is quite unusual, in that crumbed food is more often fried than grilled. The breadcrumbs, together with the garlic and parsley flavour, the calamari and also keep it soft. The tentacles are not as easy to cook on a barbecue as they are under an oven grill — unless you have a special rack to prevent them from falling into the coals. If you don’t use the tentacles, you can save them for a risotto or quick pasta dish with lots of garlic, parsley and white wine.