Grilled Calamari- WBAL's Beltway Gourmet

Grilled Calamari

¼ lb Cleaned Squid (fresh only)
¼ c. Extra virgin olive oil
1 lemon, juiced
2 tbsp chopped parsley, chive, tarragon and thyme (mixed together)
½ Apple
½ Pear
Salt and Pepper

 
Balsamic Reduction
 
5 cups Balsamic vinegar
3 cups Apple Vinegar
2 Bayleafs
1 Sprig Thyme
10 Peppercorns
 
Combine all ingredients in a heavy bottom pot and reduce to two cups of liquid. Set aside to cool.
 
Slice your calamari into large squares. Toss herbs, olive oil, and lemon, together. Lightly coat the squid with half the oil-herb mixture and season with salt and pepper. Spread thinly over very hot grill and leave alone until edges are brown. Turn the squid pieces over and leave alone for about thirty seconds, place in a bowl and toss with a little more of the olive oil , lemon and herb mixture. Add tour sliced apples and pears and toss a few more times.
 
Now drizzle the balsamic reduction over the squid and enjoy.