Grilled Calamari with Chef Gwen Le Pape at the Upstairs at the Kimberly Hotel, NYC Recipe Upstairs Recipe

Name: Grilled Calamari with Chef Gwen Le Pape at the Upstairs at the Kimberly Hotel, NYC Recipe Upstairs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. fresh squid; 1/2 bunch tarragon; 1 bunch flat-leaf parsley; Juice and zest of 1/2 a lemon; 1 garlic clove; 1 tbsp. sherry vinegar; 1 tbsp. Dijon mustard; 1 cup extra virgin olive oil; 1 cup balsamic vinegar, reduced until syrupy consistency; Salt and freshly ground pepper to taste; 1 edible orchid for garnish

Servings: persons

2 lbs. fresh squid
1/2 bunch tarragon
1 bunch flat-leaf parsley
Juice and zest of 1/2 a lemon
1 garlic clove
1 tbsp. sherry vinegar
1 tbsp. Dijon mustard
1 cup extra virgin olive oil
1 cup balsamic vinegar, reduced until syrupy consistency
Salt and freshly ground pepper to taste
1 edible orchid for garnish

1
Clean the squid, then drizzle olive oil, salt and pepper.
2
Chill on ice until ready to use.
3
Blanche the parsley and tarragon by placing in a pot of salted, boiling water for 30 seconds then plunging into an ice bath.
4
Place the blanched herbs, lemon juice and zest, garlic, vinegar and mustard in a blender and process until smooth.
5
Slowly drizzle in the remaining olive oil and blend until the mixture thickens.
6
High heat over a grill or plancha, grill the squid tubes and tentacles for 1 minute on each side.
7
Be sure to drain the juice as you flip the squid.
8
When the squid is cooked, hold it in place using tongs and slice the tubes into rings.
9
Return the squid rings and tentacles to a clean mixing bowl and toss with the tarragon emulsion.
10
Divide the squid among four plates, then drizzle with the balsamic reduction, garnish with an orchid and serve.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs. fresh squid, 1/2 bunch tarragon, 1 bunch flat-leaf parsley, Juice and zest of 1/2 a lemon, and more.

Yes, Grilled Calamari with Chef Gwen Le Pape at the Upstairs at the Kimberly Hotel, NYC Recipe Upstairs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Calamari with Chef Gwen Le Pape at the Upstairs at the Kimberly Hotel, NYC Recipe Upstairs

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