Grilled Calamari (Filipino Style)

Grilled squid over a bed of chopped cilantro, red onions, tomatoes and squeezed with lime.

One of the dishes I made for Easter lunch during a reunion of town mates in 2005 was this and it went very well. My Caucasian friends always complain that calamari is tasteless and chewy. I think this is a tastier version than when you just plain grill it and squeeze lemons as they do in some Mediterranean restaurants. Sorry that I didn’t take a photo of the dish at home. Got so busy in the kitchen.

2 lbs. large cleaned calamari
olive oil to coat calamari
1 small red onion, minced
1 lb. cherry tomatoes, sliced in half
1 bunch of green onions, chopped finely
salt and pepper to taste
Rinse calamari and drop some olive oil to coat it. Set oven in broil or warm grill. (I grilled it in the oven because it was too cold on Sunday to stay outdoors.) Grill for 5 minutes, depending on the size of the squid.Slice grilled calamari into rings, make sure you drain any sauce from the pan. Add onions and tomatoes and season with salt and pepper.