Smoky Grilled Calamari Skewers with Zesty Strawberry Salsa

Method

1. 1

   Begin by thawing your squid rings completely, then rinse them thoroughly under cold water and pat them meticulously dry with paper towels to ensure a beautiful char on the grill.

2. 2

   In a medium bowl, combine the cleaned squid with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the juice of one fresh lime. Toss gently to coat and let marinate for 5-10 minutes.

3. 3

   While the squid marinates, prepare the vibrant strawberry salsa: finely dice the thawed strawberries and combine them in a small bowl with a squeeze of lime juice and a tiny pinch of salt. Set aside.

4. 4

   Create your zesty green crema: In a separate small bowl, whisk the Green Curd Chutney with the remaining 1 tablespoon of olive oil, a splash of water (if needed for desired consistency), and a final squeeze of lime juice until smooth and pourable.

5. 5

   Carefully thread the marinated squid rings onto the wooden skewers, ensuring not to overcrowd them. Aim for 3-4 rings per skewer, leaving a little space for even cooking.

6. 6

   Preheat your grill to medium-high heat. Once hot, lightly oil the grates to prevent sticking.

7. 7

   Place the squid skewers directly on the hot grill. Cook for just 2-3 minutes per side, watching closely for the squid to turn opaque and develop delicate char marks. Overcooking will make the squid tough.

8. 8

   Arrange the smoky, tender calamari skewers elegantly on a serving platter. Drizzle generously with the tangy green crema and serve immediately alongside the refreshing strawberry salsa. Garnish with fresh lime wedges for an extra burst of flavor.