Grilled Calamari With Chimichurri

• 1 small shallot
• ½ jalapeno (option to remove seeds)
• 2 garlic cloves
• 2 tablespoons lemon juice
• ½ teaspoons lemon zest
• 1 tablespoon red wine vinegar
• 1 tablespoon oregano
• 1 cup cilantro or parsley
• ½ teaspoon kosher salt
• ¼ cup olive oil

INGREDIENTS

• 1 pound cleaned calamari, tubes and tentacles separated
• oil with a high smoke point, like rice bran, canola, or grapeseed
• kosher salt
• lemon, sliced into wedges

1. Roughly chop shallots, jalapeno, and garlic. Combine all ingredients for chimichurri in a blender and blitz to combine. Set aside.
2. Preheat grill to high heat.
3. Brush oil onto calamari pieces with Broil King’s basting brush. Season with salt.
4. Grill calamari pieces for 4-6 minutes, until nicely charred and just firm.
5. On a cutting board, slice calamari into 1-cm wide rings.
6. Transfer sliced calamari to a platter and top with chimichurri. Serve with lemon wedges.