{"id":1336,"date":"2026-10-28T10:00:00","date_gmt":"2026-10-28T10:00:00","guid":{"rendered":"https:\/\/www.brasero.com\/conseils\/?p=1336"},"modified":"2026-10-05T14:53:41","modified_gmt":"2026-10-05T14:53:41","slug":"anneaux-calamar-grilles-tomate","status":"publish","type":"post","link":"https:\/\/www.brasero.com\/conseils\/recettes\/anneaux-calamar-grilles-tomate","title":{"rendered":"Anneaux de calamar grill\u00e9s \u00e0 la tomate"},"content":{"rendered":"<div class=\"gb-grid-wrapper gb-grid-wrapper-9b529f58\">\n<div class=\"gb-grid-column gb-grid-column-a7349d9f\"><div class=\"gb-container gb-container-a7349d9f ingredients\">\n<div class=\"gb-container gb-container-b10a0aa8\">\n\n<h2 class=\"gb-headline gb-headline-1f08c13e gb-headline-text\">Liste d&#8217;ingr\u00e9dients<\/h2>\n\n<\/div>\n\n\n<p class=\"gb-headline gb-headline-30a84974 gb-headline-text\"><strong><strong>Pour 4 personnes&nbsp;:<\/strong><\/strong><\/p>\n\n\n\n<p class=\"gb-headline gb-headline-76234d73 gb-headline-text\"><strong><strong>Pour les calamars&nbsp;:<\/strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600\u00a0g d&#8217;anneaux de calamar<\/li>\n\n\n\n<li>2\u00a0c. \u00e0 soupe d&#8217;huile d&#8217;olive<\/li>\n\n\n\n<li>1\u00a0c. \u00e0 caf\u00e9 de paprika<\/li>\n\n\n\n<li>Le jus d&#8217;1\/2\u00a0citron<\/li>\n\n\n\n<li>Sel, poivre<\/li>\n<\/ul>\n\n\n\n<p class=\"gb-headline gb-headline-ee838e9c gb-headline-text\"><strong><strong>Pour la sauce tomate&nbsp;:<\/strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400\u00a0g de tomates pel\u00e9es concass\u00e9es en conserve<\/li>\n\n\n\n<li>1\u00a0oignon moyen, \u00e9minc\u00e9<\/li>\n\n\n\n<li>3\u00a0gousses d&#8217;ail, hach\u00e9es<\/li>\n\n\n\n<li>1\u00a0poivron rouge, coup\u00e9 en petits d\u00e9s<\/li>\n\n\n\n<li>1\u00a0c. \u00e0 soupe de concentr\u00e9 de tomate<\/li>\n\n\n\n<li>1\u00a0c. \u00e0 soupe d&#8217;huile d&#8217;olive<\/li>\n\n\n\n<li>Quelques feuilles de basilic frais<\/li>\n\n\n\n<li>Sel, poivre<\/li>\n<\/ul>\n\n<\/div><\/div>\n\n<div class=\"gb-grid-column gb-grid-column-d32ec995\"><div class=\"gb-container gb-container-d32ec995 etapes\">\n<div class=\"gb-container gb-container-4affbbc5\">\n\n<h2 class=\"gb-headline gb-headline-1d8d55dd gb-headline-text\">\u00c9tapes de pr\u00e9paration<\/h2>\n\n<\/div>\n\n\n<ol class=\"wp-block-list\">\n<li><strong><strong><strong>Pr\u00e9paration des calamars<\/strong><\/strong>&nbsp;:<\/strong>\n<ul class=\"wp-block-list\">\n<li>\u00c9gouttez et \u00e9pongez soigneusement les anneaux de calamar avec du papier absorbant.<\/li>\n\n\n\n<li>Dans un bol, pr\u00e9parez la marinade\u00a0: m\u00e9langez l&#8217;huile d&#8217;olive, le paprika, le sel et le poivre.<\/li>\n\n\n\n<li>Enrobez g\u00e9n\u00e9reusement les anneaux de calamar de cette marinade.<\/li>\n\n\n\n<li>Laissez mariner 10\u00a0minutes \u00e0 temp\u00e9rature ambiante.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong><strong><strong><strong><strong>Pr\u00e9paration de la sauce tomate<\/strong><\/strong>&nbsp;:<\/strong><\/strong><\/strong>\n<ul class=\"wp-block-list\">\n<li>Dans une petite casserole, faites chauffer l&#8217;huile d&#8217;olive \u00e0 feu moyen.<\/li>\n\n\n\n<li>Faites revenir l&#8217;oignon et l&#8217;ail pendant 3\u00a0minutes. Ajoutez le poivron et prolongez la cuisson 2\u00a0minutes.<\/li>\n\n\n\n<li>Incorporez les tomates concass\u00e9es et le concentr\u00e9 de tomate. Salez, poivrez et laissez mijoter 8 \u00e0 10\u00a0minutes \u00e0 feu doux, jusqu&#8217;\u00e0 ce que la sauce \u00e9paississe l\u00e9g\u00e8rement.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong><strong><strong>Cuisson \u00e0 la plancha<\/strong><\/strong>&nbsp;:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Faites chauffer la plancha de votre brasero \u00e0 feu vif (250\u00a0\u00b0C minimum). Huilez l\u00e9g\u00e8rement la surface.<\/li>\n\n\n\n<li>Posez les anneaux de calamar marin\u00e9s directement sur la plancha bien chaude et saisissez-les 2 \u00e0 3\u00a0minutes de chaque c\u00f4t\u00e9.<\/li>\n\n\n\n<li>En fin de cuisson, arrosez d&#8217;un filet de jus de citron et retirez imm\u00e9diatement.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong><strong><strong>Dressage<\/strong><\/strong>&nbsp;:<\/strong>\n<ul class=\"wp-block-list\">\n<li>Disposez les anneaux de calamar grill\u00e9s et parsemez de basilic frais cisel\u00e9 (\u00e0 votre convenance).<\/li>\n\n\n\n<li>Nappez chaque assiette d&#8217;une g\u00e9n\u00e9reuse portion de sauce tomate chaude.<\/li>\n\n\n\n<li>Servez imm\u00e9diatement, accompagn\u00e9 de pain grill\u00e9 sur la plancha ou d&#8217;un riz parfum\u00e9.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<h3 class=\"gb-text\">Nos conseils<\/h3>\n\n\n\n<p class=\"gb-text\"><strong>La cuisson express&nbsp;:<\/strong>\u00a02 \u00e0 3\u00a0minutes de chaque c\u00f4t\u00e9 sur une plancha tr\u00e8s chaude suffisent. Au-del\u00e0, les calamars deviennent caoutchouteux et perdent leur saveur.<\/p>\n\n\n\n<p class=\"gb-text\"><strong>Calamars surgel\u00e9s\u00a0:<\/strong>\u00a0d\u00e9congelez-les lentement au r\u00e9frig\u00e9rateur la veille et \u00e9pongez-les soigneusement avant la cuisson. L&#8217;exc\u00e8s d&#8217;humidit\u00e9 emp\u00eache la saisie et nuit \u00e0 la coloration.<\/p>\n\n\n\n<p class=\"gb-text\"><strong>Pour plus de caract\u00e8re\u00a0:<\/strong>\u00a0ajoutez une pinc\u00e9e de piment d&#8217;Espelette ou quelques flocons de piment rouge dans la sauce tomate pour une version l\u00e9g\u00e8rement \u00e9pic\u00e9e.<\/p>\n<\/blockquote>\n\n<\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Des anneaux de calamar marin\u00e9s, saisis sur la plancha de votre brasero et napp\u00e9s d&#8217;une sauce tomate parfum\u00e9e \u00e0 l&#8217;ail &#8230; <a title=\"Anneaux de calamar grill\u00e9s \u00e0 la tomate\" class=\"read-more\" href=\"https:\/\/www.brasero.com\/conseils\/recettes\/anneaux-calamar-grilles-tomate\" aria-label=\"En savoir plus sur Anneaux de calamar grill\u00e9s \u00e0 la tomate\">Lire plus<\/a><\/p>\n","protected":false},"author":4,"featured_media":1338,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,38,39,9],"tags":[264],"class_list":["post-1336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","category-plancha","category-brasero","category-poisson","tag-264","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-25"],"_links":{"self":[{"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/posts\/1336","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/comments?post=1336"}],"version-history":[{"count":0,"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/posts\/1336\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/media\/1338"}],"wp:attachment":[{"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/media?parent=1336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/categories?post=1336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.brasero.com\/conseils\/wp-json\/wp\/v2\/tags?post=1336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}