You don't have to eat poultry to enjoy Buffalo flavor. Turns out, Buffalo ANYTHING is pretty darn delicious - even humble Cauliflower becomes the life of the party when paired with America's favorite spicy sauce.
In today's post, we give Calamari a really fun twist. Buffalo Calamari is a light seafood appetizer that is fun, super shareable and easy to execute in just ten minutes of active time. While I prefer to marinate the squid for about an hour in a bit in Oil, Lemon, Salt and Pepper, it's still good even if you don't have time for that.
Grilling Calamari outdoors on a grill pan will prevent the tubes from slipping through the cracks. Alternately, you can boil Calamari on the stove just a few minutes until it is fully opaque and firm but not rubbery. Toss it in the sauce and you have a winning starter that guests will love. Enjoy and let's get to it.
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| Grilled Buffalo Calamari, Photo: NK |
Serves 3-4 as a light Appetizer
Ingredients:
1.25 Pounds Cleaned Calamari, Tubes and Tentacles
2 Tablespoons Olive Oil
1 teaspoon Lemon Juice
Salt
Pepper
2.5 Tablespoons Frank's Red Hot Original Cayenne Pepper Sauce
2 Tablespoons Unsalted Butter, Melted
1 Tablespoon Worcestershire Sauce
Scallions and Cilantro or Celery/Celery Leaves for garnish
Method:
About an hour before you'd like to grill, add the cleaned Calamari to a large Ziploc Bag with the Olive Oil, Lemon Juice, and a few light shakes of Salt and Pepper. Allow to sit in the fridge for an hour.
Preheat your grill until very hot with a thin Grill Pan suited for seafood on top of it. Grill Calamari about 3-4 minutes per side until golden in parts and opaque, but not rubbery. Remove Calamari to a cutting board to cool a bit. Once cooled, slice into 1/2 inch rings and leave small tentacles intact. Place in a mixing bowl.
In a small saucepan, mix the Hot Sauce, 2 Tablespoons of Unsalted Butter and 1 Tablespoon Worcestershire Sauce. When the butter melts, mix into the Calamari and toss. Serve warm with your desired garnishes and enjoy!
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