📝 About This Recipe
Transport your senses to the Mediterranean coast with this vibrant dish featuring tender, smoky squid kissed by the flames. The star of the show is a bright, herbaceous chimichurri that cuts through the rich char with notes of garlic, vinegar, and fresh parsley. This recipe elevates simple seafood into a sophisticated masterpiece that is surprisingly quick to prepare and impossibly tender.
🥗 Ingredients
The Calamari
- 1.5 pounds Fresh Squid (cleaned, bodies left whole and tentacles reserved)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Smoked Paprika (pimentón dulce)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Chimichurri
- 1 cup Fresh Flat-Leaf Parsley (packed and very finely chopped)
- 1 tablespoon Fresh Oregano (leaves only, finely minced)
- 3 cloves Garlic (minced into a paste)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 cup Extra Virgin Olive Oil
- 1 small Shallot (finely minced)
For Garnish
- 1 Lemon (cut into wedges)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Thoroughly rinse the cleaned calamari under cold water and 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 squid bodies in a crosshatch pattern, being careful not to cut all the way through. This prevents curling and creates more surface area for the char.
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3
In a medium bowl, toss the squid bodies and tentacles with 2 tablespoons of olive oil, smoked paprika, kosher salt, and black pepper. Let sit at room temperature for 15 minutes.
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4
Prepare the chimichurri: In a small glass bowl, combine the finely chopped parsley, oregano, minced shallot, and garlic.
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5
Whisk in the red wine vinegar, lemon juice, and red chili flakes. Let the mixture sit for 5 minutes to macerate the aromatics.
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6
Slowly pour in the 1/2 cup of olive oil while stirring. Season with salt to taste and set aside at room temperature so the flavors meld.
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7
Preheat your grill or a heavy cast-iron grill pan over high heat. You want it screaming hot—nearly smoking.
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8
Lightly oil the grill grates using a folded paper towel dipped in neutral oil held by tongs.
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9
Place the squid bodies on the grill, scored side down. Grill for about 90 seconds without moving them to achieve deep char marks.
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10
Flip the bodies and add the tentacles to the grill. Cook for another 60-90 seconds. The squid is done when it turns opaque and firm; do not overcook or it will become rubbery.
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11
Remove the calamari from the heat immediately and transfer to a warm platter.
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12
Slice the grilled bodies into 1-inch thick rings or leave them whole for a more rustic presentation.
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13
Generously spoon the chimichurri over the warm calamari, ensuring the oil and herbs seep into the score marks.
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14
Finish with a sprinkle of flaky sea salt and serve immediately with fresh lemon wedges on the side.
💡 Chef's Tips
Dry the squid meticulously; any surface water will cause the seafood to steam rather than char. Do not use a food processor for the chimichurri; hand-chopping the herbs preserves the vibrant color and creates a superior texture. If using wooden skewers for the tentacles, soak them in water for 30 minutes beforehand to prevent burning. Calamari cooks very fast; have your serving platter and chimichurri ready before the squid touches the grill. If you can't find fresh squid, high-quality frozen and thawed calamari works well as long as it is thoroughly dried.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Albariño or a dry Rosé to complement the acidity. Serve alongside grilled sourdough bread to soak up the leftover herb oil. Accompany with a simple arugula salad dressed in lemon and parmesan. Serve over a bed of creamy polenta or saffron rice for a more substantial meal. A side of blistered shishito peppers adds a wonderful textural contrast.