Calamari la gratar cu sos mediteranean de ardei copti

Miroase a gratar, a ardei copti si a busuioc proaspat si inca nu ai asezat farfuria pe masa. Calamari la gratar cu sos mediteranean de ardei copti este exact genul acela de preparat care arata ca de la restaurant dar se face acasa cu ingrediente simple. Tentacule de calamar marinate cu boia dulce, sare si ulei de masline, la gratar pana devin aurii si usor afumate, servite pe un sos dublu de ardei kapia copti, unul fin si catifelat din blender, altul rustic cu capere, masline si busuioc proaspat si crutoane de mamaliga prajita alaturi! Calamari la gratar cu sos mediteranean de ardei copti sunt un felul principal lejer pe care il aduci pe masa cand vrei sa impresionezi cu ceva cu adevarat deosebit!

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INGREDIENTE (pentru 2 portii)

Pentru calamari:

6 tentacule de calamar
1 lingurita boia dulce
1 lingura ulei de masline
sare

Pentru sos mediteranean de ardei copti:

4 ardei kapia
4 catei de usturoi tocati marunt
½ ardei iute feliat
2 linguri ulei de masline
1 lingura capere
50 grame masline
1 lingura busuioc proaspat tocat marunt
sare, piper

Pentru servire:

croutoane de mamaliga prajita

Incepem cu sosul. Coacem ardeii kapia pana coaja devine inchisa la culoare si se desprinde usor. Ii curatam de coaja si ii taiem fasii subtiri.

Intr-o tigaie incingem uleiul de masline si adaugam usturoiul tocat marunt si ardeiul iute feliat. Calim cateva secunde, apoi adaugam ardeii copti taiati fasii, sare si piper. Calim la foc mediu timp de 10 minute, amestecand ocazional.

Scoatem jumatate din compozitie si o punem in blender impreuna cu 2-3 frunze de busuioc verde si 30 ml de apa. Blenduim pana obtinem un sos fin si catifelat. Daca este prea gros mai adaugam foarte putina apa. In tigaia ramasa adaugam caperele si maslinele si mai gatim 5 minute. Stingem focul si adaugam busuiocul verde tocat marunt.

Marinam tentaculele de calamar cu boia dulce, sare si ulei de masline. Le pregatim pe gratar cate 3 minute pe fiecare parte pana devin aurii si usor afumate.

Asezam pe farfurie sosul fin de ardei copti, fasiile de ardei cu capere si masline si tentaculele de calamar la gratar. Servim cu croutoane de mamaliga prajita crocanta alaturi!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de calamari la gratar cu sos mediteranean de ardei copti, te invitam sa incerci si alte retete inspirate:

Baby calamari la tigaie cu salsa de ardei si lamaie

English version

Grilled Calamari with Mediterranean Roasted Pepper Sauce

It smells of the grill, of roasted peppers and fresh basil and you have not yet set the plate on the table. Grilled calamari with Mediterranean roasted pepper sauce is exactly the kind of dish that looks like it came from a restaurant but is made at home with simple ingredients. Calamari tentacles marinated with sweet paprika, salt and olive oil, grilled until golden and lightly smoky, served on a double roasted kapia pepper sauce — one fine and velvety from the blender, the other rustic with capers, olives and fresh basil — and crispy fried polenta croutons alongside! Grilled calamari with Mediterranean roasted pepper sauce is a light main course you bring to the table when you want to impress with something truly special!

INGREDIENTS (for 2 servings)

For the calamari:

6 calamari tentacles
1 teaspoon sweet paprika
1 tablespoon olive oil
salt

For the Mediterranean roasted pepper sauce:

4 kapia peppers
4 garlic cloves finely chopped
½ chilli pepper sliced
2 tablespoons olive oil
1 tablespoon capers
50 grams olives
1 tablespoon finely chopped fresh basil
salt, pepper

For serving:

crispy fried polenta croutons

We start with the sauce. Roast the kapia peppers until the skin darkens and peels away easily. Peel them and cut into thin strips.

Heat the olive oil in a pan and add the finely chopped garlic and sliced chilli. Cook for a few seconds then add the roasted pepper strips, salt and pepper. Cook over medium heat for 10 minutes, stirring occasionally.

Remove half of the mixture and place it in a blender together with 2-3 fresh basil leaves and 30 ml of water. Blend until you get a fine and velvety sauce — if it is too thick add a very small amount of water. To the remaining mixture in the pan add the capers and olives and cook for another 5 minutes. Remove from the heat and add the finely chopped fresh basil.

Marinate the calamari tentacles with sweet paprika, salt and olive oil. Grill for 3 minutes on each side until golden and lightly smoky.

Arrange the fine roasted pepper sauce on the plate, the pepper strips with capers and olives and the grilled calamari tentacles. Serve with crispy fried polenta croutons alongside!

If you enjoyed this grilled calamari with Mediterranean roasted pepper sauce recipe, we invite you to try other recipes for inspiration: Baked Calamari with Tomatoes and Olives, Stuffed Calamari with Shrimp or Baby Calamari with Pepper and Lemon Salsa.

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