📝 About This Recipe
Transport your senses to the shores of Batroun with this exquisite Lebanese-style grilled calamari. Marinated in a vibrant blend of Aleppo pepper, earthy cumin, and bright citrus, the squid is flash-grilled to achieve a perfect smoky char while remaining tender and buttery. Finished with a drizzle of spicy herb oil and served alongside traditional garlic sauce, this dish represents the pinnacle of Mediterranean seafood simplicity.
🥗 Ingredients
The Calamari
- 2 pounds Fresh Calamari (cleaned, bodies left whole or cut into thick rings, tentacles reserved)
- 1/4 cup Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 2 tablespoons Lemon Juice (freshly squeezed)
The Spice Rub
- 4 cloves Garlic (minced into a paste)
- 1.5 teaspoons Aleppo Pepper (or red chili flakes for a milder heat)
- 1 teaspoon Ground Cumin (toasted)
- 1 teaspoon Dried Oregano (Mediterranean variety)
- 1 teaspoon Kosher Salt (to taste)
The Finishing Herb Oil
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Lemon Zest (from one large lemon)
- 3 tablespoons Extra Virgin Olive Oil (for the drizzle)
For Serving
- 1/2 cup Toum (Garlic Sauce) (traditional Lebanese garlic whip)
- 1 whole Lemon Wedges (cut into quarters)
- 1 pinch Sumac (for garnish)
👨🍳 Instructions
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1
Thoroughly pat the cleaned calamari dry using paper towels. Moisture is the enemy of a good sear; the drier the squid, the better the char.
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2
If using whole calamari bodies, score one side of the tubes in a crosshatch pattern with a sharp knife, being careful not to cut all the way through.
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3
In a large mixing bowl, whisk together the 1/4 cup olive oil, lemon juice, minced garlic paste, Aleppo pepper, cumin, oregano, and salt.
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4
Add the calamari tubes and tentacles to the marinade. Toss well to ensure every crevice is coated. Let it marinate at room temperature for 15-20 minutes.
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5
While the seafood marinates, prepare the finishing herb oil by mixing the chopped parsley, cilantro, lemon zest, and the remaining 3 tablespoons of olive oil in a small bowl.
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6
Preheat your grill or a heavy cast-iron grill pan over high heat. You want it screaming hot—nearly smoking.
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7
Lightly oil the grill grates using a folded paper towel dipped in vegetable oil held with tongs.
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8
Place the calamari tubes on the grill. Do not crowd the pan; work in batches if necessary to maintain the heat.
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9
Grill the tubes for 2 minutes on the first side without moving them, until deep char marks appear and the flesh turns opaque.
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10
Flip the tubes and add the tentacles to the grill. Grill for another 1-2 minutes. The tentacles cook very quickly and will curl up and crisp at the edges.
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11
Remove the calamari immediately from the heat. Overcooking will result in a rubbery texture.
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12
Transfer the hot calamari to a warm serving platter. While still steaming, pour the herb oil over the top so the heat releases the aroma of the herbs.
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13
Dust the entire platter with a generous pinch of sumac for a final tart, floral note.
💡 Chef's Tips
Always use fresh calamari if possible; frozen squid can release too much water and steam rather than grill. If using wooden skewers for the tentacles, soak them in water for 30 minutes beforehand to prevent burning. High heat is non-negotiable—the goal is to cook the calamari in under 4 minutes total. Don't skip the scoring of the tubes; it prevents them from curling into tight rolls and allows the marinade to penetrate deeper. If you can't find Toum, mix Greek yogurt with grated garlic and a splash of lemon as a quick substitute.
🍽️ Serving Suggestions
Serve with a side of traditional Lebanese Vermicelli Rice to soak up the juices. Pair with a crisp, chilled glass of Lebanese Arak or a dry Sauvignon Blanc. A fresh Fattoush salad provides a crunchy, acidic contrast to the smoky calamari. Include a bowl of extra Toum and warm pita bread for dipping. Add a side of grilled vegetables like zucchini and bell peppers seasoned with za'atar.