Grilled Squid (Calamari)
Tender grilled squid, flavored with olive oil and lemon juice, offers a simple yet elegant dish, with cleaning instructions provided.
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Instructions
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Soak skewers for 30 minutes while preparing a high (500-600 F) gas or charcoal grill.
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Rinse squid, pat dry, then cut bodies lengthwise to open flat and halve large tentacles.
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In a bowl, combine olive oil, lemon juice, salt, and pepper; toss squid bodies and tentacles to coat.
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Thread squid bodies flat onto skewers and tentacles onto separate skewers.
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Grill squid for approximately 2 minutes, turning once, until opaque.
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Remove squid from skewers, arrange on a platter, and serve garnished with parsley and lemon wedges.