Grilled calamari is a big hit at cocktail parties. It sounds exotic and the platter always comes back empty. The spice mix gives this particular recipe a serious Caribbean influence, and right before the skewers go out I squeeze the grilled lime over the top. Have your fishmonger clean the squid for you. Yo u will need wooden skewers, and don’t forget to soak them in water for 20 minutes before you use them.

　　

Ingredients

makes 40 pieces

　　1 tablespoon curry powder

　　1 teaspoon cumin seed

　　1 teaspoon fennel seed

　　1 teaspoon whole black peppercorns

　　1 teaspoon cayenne

　　1 tablespoon sea salt

　　20 small whole calamari, cleaned, tentacles reserved for another use

　　Extra-virgin olive oil

　　4 limes, halved

　　

Step 1

Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder. Grind to a fine powder and set aside.

　　

Step 2

Rinse the calamari tubes under cool water and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces from each. Thread a skewer through the length of each piece to secure. Put the skewered calamari on a platter and drizzle with a 3-count of oil. Place a large grill pan on 2 burners over medium-high heat, or preheat a gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill. Grill the calamari for 2 minutes per side (no longer or they will get rubbery). Place the limes on the grill, cut side down, for 2 minutes or until slightly charred.

　　

Step 3

Sprinkle a little of the spice mix on the calamari and stack the skewers on a serving platter. Squeeze the grilled limes over the calamari and serve immediately.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter