Ingredients
Seafood
- ½ pound calamari tubes
- 1 pound 8/12 shrimp, deveined and shell on
Marinade and Sauce
- 4 tablespoons extra virgin olive oil, divided in half
- 4 cloves garlic, finely chopped, divided in half
- 1 teaspoon paprika
- ¼ teaspoon kosher salt, plus extra to taste
- 1/8 teaspoon freshly-cracked black pepper, plus extra to taste
- 1 shallot, finely chopped
- ¼ cup capers plus 1 teaspoon of their brine
- 2 tablespoons sundried tomatoes packed in olive oil, thinly sliced
- 1 red finger chile pepper, thinly sliced (substitute Anaheim pepper, serrano pepper, or jalapeño)
- 1 teaspoon fresh oregano (substitute ½ teaspoon dry oregano)
- ¼ cup water (substitute white wine or seafood broth)
- Juice of ½ lemon
- 1 teaspoon fresh parsley, finely chopped
Instructions
- Prepare the Seafood: Clean and prepare the calamari tubes by rinsing under cold water and patting dry. Ensure the shrimp are deveined and shells are on for added flavor during grilling.
- Make the Marinade: In a bowl, combine half of the olive oil with half of the finely chopped garlic, paprika, kosher salt, and freshly cracked black pepper. Add the calamari and shrimp, tossing until they are evenly coated. Let marinate for at least 15 minutes to absorb the flavors.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it’s clean and oiled to prevent sticking.
- Grill the Seafood: Place the marinated calamari and shrimp on the grill. Cook shrimp for about 2-3 minutes per side until pink and opaque. Grill calamari for about 3-4 minutes per side until tender and lightly charred. Remove from the grill and set aside.
- Prepare the Mediterranean Sauce: In a skillet over medium heat, warm the remaining olive oil. Add the remaining garlic and shallot, sautéing until fragrant and translucent. Stir in capers with their brine, sundried tomatoes, sliced chile pepper, fresh oregano, and water (or substitute). Let simmer for 3-4 minutes, reducing slightly.
- Combine and Finish: Return the grilled calamari and shrimp to the skillet, tossing gently to coat them with the sauce. Squeeze the juice of half a lemon over the seafood and sprinkle with fresh parsley. Adjust salt and pepper to taste.
- Serve: Serve the grilled shrimp and calamari hot, accompanied by a fresh green salad or cauliflower rice for a complete Whole30 or Paleo meal.
Notes
- Shrimp shells on help retain moisture and flavor during grilling but can be peeled before eating if preferred.
- If you don’t have access to fresh oregano, dried oregano works well as a substitute at half the quantity.
- Adjust chili pepper heat level based on personal preference or omit if sensitive to spice.
- White wine or seafood broth can be used instead of water for a richer sauce flavor.
- Ensure the grill is well-oiled to avoid sticking seafood.
- Marinating for longer than 15 minutes can intensify flavors but be careful not to marinate too long as citrus and salt can start breaking down delicate seafood textures.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Paleo
