Grilled Calamari

The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

  • Yield: Makes 4 appetizer servings
Grilled Calamari

Source: Mad Hungry, February 2011


  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice (1 small lemon)
  • 1/2 teaspoon coarse salt
  • 1 clove garlic, thinly sliced
  • 2 sprigs fresh oregano, or 1/2 teaspoon dried
  • 1 pound fresh squid, cleaned, rinsed, and well dried
  • Freshly ground black pepper


  1. In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs.

  2. Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.


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