Grilled Calamari with Central American Flair

Ingredients

In this Central American adaptation of Ikayaki, we infuse the calamari with flavors commonly found in Central American cuisine, such as lime juice, garlic, cumin, and paprika. The grilling technique adds a smoky and charred flavor, enhancing the overall taste experience. We alse have the original recipe for Ikayaki, so you can check it out.

• 500g (1.1 lb) calamari, cleaned and sliced into rings 500g (1.1 lb) calamari, cleaned and sliced into rings
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 8g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, minced garlic, ground cumin, paprika, salt, and pepper.
2. 2.
   Add the calamari rings to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the calamari rings onto skewers, ensuring they are evenly spaced.
5. 5.
   Grill the calamari skewers for 2-3 minutes per side, or until they are lightly charred and cooked through.
6. 6.
   Remove the calamari from the skewers and transfer to a serving platter.
7. 7.
   Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Calamari — Make sure to clean the calamari thoroughly and remove any tough parts before slicing it into rings.

Tips & Tricks

• If you don't have access to a grill, you can also cook the calamari on a stovetop grill pan or under the broiler.
• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• Serve the grilled calamari with a side of Central American-style rice and beans for a complete meal.

Serving advice

Serve the Grilled Calamari with Central American Flair as a main course, accompanied by a fresh green salad and warm tortillas. Drizzle some lime juice over the calamari before serving for an added burst of citrus flavor.

Presentation advice

Arrange the grilled calamari on a platter, garnish with fresh cilantro, and place lime wedges around the edges for an inviting presentation. The vibrant colors of the calamari and the green garnish will make the dish visually appealing.