Grilled Calamari
Ingredients
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- 2 pounds squid
- 3 tbsp lemon – juiced
- 1 tsp lemon – zested
- 3 cloves garlic – finely minced
- 1/4 cup extra-virgin olive oil
- 1 tsp dried oregano
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1 tbsp vegetable oil
- parsley – chopped (for serving)
- lemon – cut into wedges (for serving)
Instructions
1. Prepare the squid: Rinse well. Pull out and discard the quill and innards, remove the beak from the tentacles, peel the skin if desired, and separate tubes from tentacles; pat everything very dry.
2. Butterfly each tube by cutting it open lengthwise and lay it flat. Lightly score the inside surface in a shallow crosshatch (do not cut through).
3. In a large bowl, whisk the lemon juice, lemon zest, garlic, dried oregano, kosher salt, black pepper, and 3 tbsp of the olive oil; reserve the remaining 1 tbsp for finishing.
4. Add the prepared pieces to the bowl and toss to coat. Marinate at room temperature for 20–30 minutes.
5. Heat a grill to high (450–500°F). Scrub the grates clean, then oil them by rubbing with a folded paper towel dipped in the vegetable oil held with tongs.
6. Shake excess marinade from the pieces. Lay the tubes scored-side down and the tentacles directly on the grill, perpendicular to the grates.
7. Grill until the underside is well marked and the flesh turns opaque at the edges, 2–3 minutes. Flip and grill until just opaque throughout and lightly charred at the tips, 1–2 minutes more; do not overcook.
8. Transfer to a warm platter. Drizzle with the reserved 1 tbsp olive oil, sprinkle with parsley, and serve immediately with lemon wedges.
Grilled Calamari is a bright, smoky preparation of squid that balances charred edges with a tender, springy bite. A citrus-and-olive-oil dressing perfumes the meat while dried herbs and garlic add savory depth without masking the ocean sweetness. Finished simply with a drizzle of good olive oil, a shower of fresh herbs, and lemon at the table, it’s clean, lively, and satisfying.
Across the Mediterranean, grilling is one of the oldest and most beloved ways to cook squid, from Greek tavernas to Italian seaside trattorie and Spanish bars where a hot plancha sears it in minutes. The Italian word “calamari” became the common restaurant term, but the technique is shared: very hot fire, minimal seasoning, and speed to keep the flesh tender. Traditionally, fishermen cooked squid moments after landing it, a practice that shaped today’s focus on freshness and restraint.