Marinated Calamari with Greek Yogurt, Baby Heirloom Tomatoes and Pepquino Cucumbers
The culinary world has adopted the Italian word calamari to describe Mediterranean-inspired squid dishes. In contrast to the more popular preparations of calamari, Cedar's squid appetizer is not fried or battered. Instead, these Atlantic calamari are grilled and marinated, presenting a fresher, healthier option.
Fresh, cleaned calamari tubes and tentacles are first seasoned with fennel pollen and paprika. After brushing them with olive oil and lemon zest, they are grilled first and then covered with olive oil and lemon juice while still warm. As they cool, they marinate in their own liquid.
The yogurt sauce introduces a Mediterranean-influenced element to the dish. The creamy and tangy Greek style yogurt spiced with sumac balances perfectly with pickled cucumbers, crunchy Pepquino (micro) cucumbers and tomatoes.
Recipe for Yogurt Sauce
Mix together the following ingredients:2 cups of nonfat Greek yogurt (preferably Fage)
2 tablespoons sumac
1 clove of garlic, minced to a paste
sea salt to taste
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