Honey-Glazed Grilled Calamari over Wilted Spinach with Capered Couscous

Name: Honey-Glazed Grilled Calamari over Wilted Spinach with Capered Couscous
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams calamari, whole bodies; 44 milliliters drained capers; 173 milliliters couscous; 2 cloves garlic, minced; 170 milliliters honey; 4 servings Lemon pepper, to taste; 2 teaspoons olive oil; 1 teaspoon dried oregano; 1 Tbsp freshly chopped parsley leaves; 1 Tbsp rice wine (mirin); 1 Tbsp rice wine (mirin); 1 Tbsp rice wine (mirin); 4 servings Salt and freshly ground black pepper; 283 grams package fresh spinach

Honey-Glazed Grilled Calamari over Wilted Spinach with Capered Couscous is a hor d'oeuvre that serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 442 calories, 26g of protein, and 4g of fat. Head to the store and pick up rice wine, olive oil, lemon pepper, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

For the capered couscous: Cook couscous according to package directions, adding capers and oregano at beginning of cooking time.

Ingredients you will need

Couscous

Oregano

Capers

Add parsley and season, to taste, with salt and black pepper just before serving.

Ingredients you will need

Salt And Pepper

Parsley

Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of calamari with salt and lemon pepper.

Ingredients you will need

Cooking Spray

Lemon Pepper

Squid

Salt

Equipment you will use

Grill Pan

Stove

Frying Pan

Place calamari on hot pan and cook 2 minutes per side, until golden brown. In a small bowl, whisk together honey and rice wine.

Ingredients you will need

Rice Wine

Squid

Honey

Equipment you will use

Whisk

Bowl

Frying Pan

Brush mixture over both sides of calamari and cook 1 to 2 more minutes per side, until cooked through and opaque.

Ingredients you will need

Squid

Meanwhile, heat oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and cook 1 minute.

Ingredients you will need

Garlic

Add spinach, cover and steam 1 minute, until spinach wilts. Season, to taste, with salt and black pepper. Slice calamari crosswise into rings and serve over wilted spinach.

Ingredients you will need

Salt And Pepper

Squid

Spinach

Serve couscous on the side.

Ingredients you will need

Couscous

Equipment

Ingredients

Servings:

454grams

calamari, whole bodies 44milliliters

drained capers 173milliliters

couscous 2cloves

garlic, minced 170milliliters

honey 4servings

Lemon pepper, to taste 2teaspoons

olive oil 1teaspoon

dried oregano 1Tbsp

freshly chopped parsley leaves 1Tbsp

rice wine (mirin)1Tbsp

rice wine (mirin)4servings

Salt and freshly ground black pepper 283grams

package fresh spinach

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Famille Vincent Cremant de Bourgogne with a 4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Famille Vincent Cremant de Bourgogne

From the Chardonnay grapes this sparkler allies freshness, body, and smoothness. The Cremant Brut is dry and offers fine bubbles (1.5 Million/30 minutes - we counted them but you do not have to believe me for this!), hints of flowers at the nose, crisp and fruity on the palate. It is a great Classic for all festive occasions.