📝 About This Recipe
Transport your senses to the sun-drenched coast of the Mediterranean with this smoky, tender grilled calamari. By using high heat and a vibrant citrus marinade, we transform simple squid into a sophisticated dish that balances charred edges with a buttery interior. It is an elegant, protein-rich masterpiece that proves squid is best served with the kiss of an open flame.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Whole Calamari (cleaned, tubes left whole and tentacles reserved)
Citrus Herb Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Oregano (preferably Mediterranean)
- 1/2 teaspoon Red Pepper Flakes (for a subtle heat)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Lemon-Garlic Gremolata Finishing Sauce
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from about 2 lemons)
- 1 clove Garlic (very finely grated)
- 1 tablespoon Capers (drained and roughly chopped)
- 2 tablespoons Extra Virgin Olive Oil (to loosen the sauce)
👨🍳 Instructions
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1
Thoroughly pat the cleaned calamari tubes and tentacles dry with paper towels. Removing excess moisture is crucial for achieving a proper char rather than steaming the squid.
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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 glass bowl, whisk together the 1/4 cup olive oil, lemon juice, minced garlic, oregano, red pepper flakes, salt, and pepper.
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4
Add the calamari to the bowl and toss well to coat. Cover and refrigerate for 20-30 minutes. Do not exceed 30 minutes, as the acid in the lemon juice will begin to 'cook' and toughen the squid.
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5
While the squid marinates, prepare the gremolata by mixing the chopped parsley, lemon zest, grated garlic, chopped capers, and 2 tablespoons of olive oil in a small ramekin. Set aside.
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6
Preheat your grill (charcoal or gas) to high heat, aiming for a temperature around 450-500°F (230-260°C). Clean the grates thoroughly.
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7
Lightly oil the grill grates using a rolled-up paper towel dipped in vegetable oil held with tongs to ensure the delicate seafood doesn't stick.
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8
Remove the calamari from the marinade, letting the excess drip off. Place the tubes and tentacles directly over the hottest part of the fire.
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9
Grill the tubes for 2-3 minutes per side. You are looking for distinct grill marks and for the flesh to turn opaque and firm. The tentacles usually take about 4-5 minutes total as they need to crisp up.
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10
Remove the calamari from the grill immediately once opaque. Overcooking by even a minute will result in a rubbery texture.
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11
Slice the grilled tubes into 1-inch thick rings, or leave them whole for a more rustic presentation.
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12
Arrange the rings and tentacles on a warmed platter and immediately drizzle the fresh gremolata over the hot seafood so the heat releases the aroma of the herbs and garlic.
💡 Chef's Tips
Always pat the squid bone-dry before marinating; moisture is the enemy of a good sear. If using a gas grill with wide grates, use a perforated grill pan to prevent the tentacles from falling through. Cook 'fast and hot'—calamari needs either 2 minutes of cooking or 2 hours; anything in between is rubbery. If you can't find fresh calamari, high-quality frozen and thawed squid works well, just ensure it is fully defrosted in the fridge. Add a pinch of smoked paprika to the marinade if you want an extra layer of wood-fired flavor.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc to cut through the olive oil. Serve alongside grilled sourdough bread rubbed with a raw garlic clove to soak up the juices. Place over a bed of wild arugula tossed in a light lemon vinaigrette for a refreshing salad. Accompany with a side of charred cherry tomatoes and blanched asparagus for a complete meal. A dollop of spicy aioli on the side adds a creamy, decadent touch for dipping.