📝 About This Recipe
Transport your senses to a seaside taverna in Mykonos with this authentic Greek grilled calamari. Unlike rubbery fried rings, this preparation celebrates the natural sweetness of whole squid, charred over high heat to achieve a delicate smokiness and tender texture. Finished with a vibrant 'ladolemono' emulsion of extra virgin olive oil and charred lemon, it is a masterclass in Mediterranean simplicity and freshness.
🥗 Ingredients
The Seafood
- 2 pounds Fresh whole calamari (cleaned, tubes left whole and tentacles reserved)
The Marinade
- 1/4 cup Extra virgin olive oil (high-quality Greek oil preferred)
- 1 tablespoon Dried Greek oregano (rubbed between palms to release oils)
- 3 cloves Garlic (minced into a paste)
- 1/2 teaspoon Red pepper flakes (for a subtle hint of heat)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Ladolemono Dressing & Garnish
- 1/3 cup Extra virgin olive oil (cold-pressed)
- 3 tablespoons Fresh lemon juice (from about 1.5 lemons)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Capers (rinsed and drained)
- 2 pieces Lemons (halved for grilling)
👨🍳 Instructions
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1
Thoroughly rinse the cleaned calamari tubes and tentacles under cold water. Pat them extremely dry with paper towels; moisture is the enemy of a good sear.
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2
Using a sharp knife, score one side of the calamari tubes in a crosshatch pattern, being careful not to cut all the way through. This prevents curling and allows the marinade to penetrate.
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3
In a large bowl, whisk together 1/4 cup olive oil, dried oregano, minced garlic, red pepper flakes, salt, and black pepper.
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4
Add the calamari tubes and tentacles to the bowl, tossing well to ensure every inch is coated. Cover and marinate at room temperature for 15-20 minutes.
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5
While the seafood marinates, prepare your grill. Preheat to high heat (450-500°F). Ensure the grates are scrubbed clean and lightly oiled.
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6
Make the Ladolemono: In a small jar or bowl, vigorously whisk or shake 1/3 cup olive oil with 3 tablespoons of lemon juice until emulsified and creamy. Stir in the chopped parsley and capers.
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7
Place the lemon halves cut-side down on the grill for 3-4 minutes until charred and caramelized. Set aside for serving.
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8
Place the calamari tubes on the hottest part of the grill. Do not crowd the grill; work in batches if necessary.
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9
Grill the tubes for 2-3 minutes per side. They are ready when they turn opaque and develop distinct char marks.
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10
Add the tentacles to the grill. These cook faster; grill for about 2 minutes total, tossing frequently until crispy and curled.
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11
Remove the calamari from the grill and immediately transfer to a warm platter.
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12
Slice the tubes into 1-inch thick rings or leave them whole for a rustic presentation. Drizzle generously with the Ladolemono dressing while the calamari is still piping hot.
💡 Chef's Tips
Always pat the calamari bone-dry before marinating to ensure the oil sticks and you get a crusty char rather than steamed meat. Avoid overcooking at all costs; calamari only needs 4-5 minutes total. Anything longer results in a rubbery texture. If using wooden skewers for the tentacles, soak them in water for 30 minutes beforehand to prevent burning. Use Greek 'Rigani' (dried oregano on the branch) if you can find it; the flavor is significantly more intense than standard supermarket varieties.
🍽️ Serving Suggestions
Serve alongside a classic Horiatiki (Greek Village Salad) with thick slabs of feta. Pair with a crisp, acidic white wine such as a Greek Assyrtiko or a chilled Sauvignon Blanc. Accompany with grilled sourdough bread brushed with garlic and olive oil to soak up the Ladolemono sauce. A side of lemon-herb roasted potatoes or a simple wild green salad (Horta) completes the meal perfectly.