Chef Donahue’s Grilled Calamari

From Chef Timothy Donahue

Ingredients:

Harvest of the Sea - Premium Raw Calamari

2 lbs. calamari

1 cup olive oil

Zest from 1 orange

Zest from 1 lime

1 onion julienned

3 garlic cloves, crushed,

Salt & Pepper to taste

Sweet Chili Sauce

1/4 cup Ssamjang (Korean soybean paste)

1 Tbsp. Gochujang (hot pepper paste)

2 cups Mae Ploy Sweet Chili Sauce

1 tbsp. soy sauce

Garnish

Toasted almonds & Sesame Seeds

Sliced radish & scallions

Meyer lemon

Instructions

For the Calamari - Cut tubes into one inch rings, leave tentacles whole. Mix oil, citrus zest, onion and garlic. Marinate calamari in mixture up to one day.

For the Sweet Chili Sauce - Mix all ingredients together until fully incorporated

For Service:

Remove calamari from marinade, shake off excess oil, and grill over high heat for 2 minutes. Toss the warm calamari with chili sauce, almonds and sesame seeds. Plate and garnish with sliced radish, scallions and grilled lemon.