Lunchbreak: Grilled Calamari

Data pix.

Franco Francese – co-owner of Coarse Italian

Coarse Italian is located at Glenview Park Golf Club, at 800 Shermer Road, Glenview, Illinois, 60025


Grilled Calamari


For calamari:

  • 10 ounces (1 ¼ cups) of squid, calamari – cut perpendicularly
  • 3 tablespoons of olive oil
  • 1 tablespoon of minced garlic
  • Salt
  • Pepper
  • 3 ounces (6 T) of balsamic vinegar

For Garnish:

  • Handful of arugula
  • Two tablespoons of minced shallots
  • Lemon juice

For Toast Points:

  • French baguette – slice three pieces at a 45-degree angle
  • Salt – to taste
  • Pepper – to taste
  • Olive oil – to taste


First, prep the toast points:

  • Cut 3 pieces at a 45-degree angle; salt, pepper and olive oil both sides of bread (to taste)
  • Grill the bread to taste

Second, prep the garnish:

  • In a mixing bowl, take the handful of arugula, shallots and lemon juice (to taste), add salt and paper, and then mix
  • Set aside

Third, prep the calamari:

  • In a sauté pan on medium-to-high heat, add 3 tablespoons of olive oil, 1 tablespoon of minced garlic, a pinch of salt, and a pinch of pepper
  • Keep over heat until garlic is lightly browned
  • Add 3 ounces (6 T) of balsamic vinegar and cook over medium-to-low heat
  • Simultaneously, you will take the 10 ounces (1 ¼ cups) of squid/calamari and grill (either stovetop on a grill pan with slats, or on a regular grill – both need to be over very HIGH heat)
  • Grill calamari for 30 seconds on both sides
  • Remove calamari from grill and add to sauté pan
  • Allow this to reduce for approximately 2 minutes until the balsamic becomes syrupy


  • Add the calamari and toast points to a plate
  • Add the garnish mix on top
  • Enjoy!



Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.