Mar 10, 2017

Brickyard Calamari SaladRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

3 Reviews

Grocery List

Fresh Produce

  • 12 oz cherry tomatoes
  • 0.125 oz fresh oregano
  • 2 garlic cloves
  • 2 Hass avocados
  • 1 lemons
  • 1 red onions

Meat / Poultry / Seafood

  • 12 whole, small squid, cleaned

Oil and Spices

  • 0.5 tsp crushed red pepper flakes
  • 0.33 cup extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 0.75 tsp kosher salt

Special Equipment

  • 2 foil-wrapped bricks

Ingredients

Dressing

  • 3 tablespoons fresh lemon juice
  • 1 teaspoon minced garlic
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup extra-virgin olive oil

  • 12 whole, small squid, cleaned
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1½ cups small cherry tomatoes, halved
  • ¼ cup ¼-inch-diced red onion
  • 2 large Hass avocados, cubed
  • 1½ tablespoons chopped fresh oregano

Instructions

  1. In a medium bowl combine the lemon juice, garlic, red pepper flakes, salt, and pepper. Slowly whisk in the oil.

  2. Season the calamari with the salt and pepper and place on a sheet pan with 2 tablespoons of the dressing. Toss to coat and marinate at room temperature for about 30 minutes.

  3. Prepare the grill for direct cooking over high heat (450° to 550°F).

  4. Brush the cooking grates clean. Making two rows, place about 4 calamari tubes in a line over direct high heat so they can be weighted under the bricks. Place the bricks on top of the tubes, with the smooth side of the foil facing down, and grill, with the lid closed as much as possible, until the tubes easily lift off the cooking grate, about 2 minutes. Wearing barbecue mitts and using tongs, carefully tilt the bricks onto their sides off of the tubes. Turn the tubes over, and set the bricks back in place over the tubes for an additional 2 minutes. Transfer the tubes to a platter. Repeat with the remaining tubes, brushing the cooking grates clean after you remove the first batch. Grill the tentacles beside the bricks for about 4 minutes, turning once.

  5. Put the tomatoes and onion into the bowl with the remaining dressing and toss to coat. Spoon the tomatoes and diced onion over the calamari tubes and add the avocado. Sprinkle with the oregano.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

May 8, 2016

Antonio C

A summer delicious dish

I had to read the recipe several times to understand it; what was that brickyard issue about? Looking elsewhere I found that the recipe was asking to place fire resistant bricks covered with foil over calamari on the grate allowing to grill them to perfection. (This is a Roman technique, also used with fowl, like turkey, where you press turkey over the grill and then place bricks over it.)
Dressing is fantastic! Avocado with olive oil, onion and lemon taste great!
Thanks for the recipe, Weber and Jamie.

Type of Griller

Beginner

Would you recommend this recipe? YES

Rating: 5 stars

May 11, 2016

Antonio C

It´s a delicious dish for summer

The recipe calls for some research; I had to understand the brick issue. You must cover a fire resistant brick with foil; the brick would then serve to press calamari tubes to the grate.
Dressing is flavorful and fresh. Great recipe!

Type of Griller

Beginner

Would you recommend this recipe? YES

Rating: 5 stars

Jul 7, 2016

Antonio C

Ideal for summer!

This recipe is perfect for a summer day. It's fresh and zesty. You need to cover a fire resistant brick with foil and put calamari under as it is described. We made it and it's a delicious dish with an astonishing array of flavors coming from pepper, avocado, lemon and spices. Thanks!

Type of Griller

Beginner

Would you recommend this recipe? YES

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Brickyard Calamari Salad

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