Photo: Ernest Porzi
Calamari with Meyer Lemon Aioli
18 ingredients
Serves 4.
openrecipes
Grilled calamari makes a delicious addition to a salad, selection of antipasti or mixed seafood grill. For even cooking, weigh the calamari down with a well-cleaned preheated cast-iron pan or a brick wrapped in heavy-duty aluminum foil.
Estimated Nutrition (whole recipe, rough)
240
Calories
8g
Protein
20g
Fat
10g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup canola oil
- 1/4 cup olive oil
- 3 egg yolks
- 1 Tbs. Dijon mustard
- 3 garlic cloves
- 1/2 tsp. salt
- 1/4 tsp. freshly ground white pepper
- 3 to 4 Tbs. fresh Meyer lemon juice
- 2 lb. small calamari, tentacles and bodies, thawed if frozen
- 2 lemons
- 1/2 cup olive oil, plus more as needed
- 1 Tbs. red wine vinegar
- 3 garlic cloves, minced
- 1 tsp. red pepper flakes
- 2 tsp. coarse salt
- 1 tsp. freshly ground black pepper
- Hot-pepper sauce, to taste
- 1/4 cup finely chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes