Serves 4
15 min
Grilled Calamari
Recipe GLPR256fd6aaef2474
Tender squid tubes seasoned simply with salt and pepper, then grilled over medium-high heat until lightly charred. Finished with a drizzle of extra virgin olive oil, fresh lime juice, and bright parsley. Ready in just 15 minutes, this Mediterranean-style appetizer makes an elegant starter or snack.
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Ingredients
4 skewers Bamboo skewers, soaked in water for at least 30 minutes
1 pound Fresh squid (calamari), tubes only, about 1 pound
Salt, to taste
Black pepper, freshly ground, to taste
3 tablespoons Extra virgin olive oil, for drizzling
1 Fresh lime, cut into wedges
2 tablespoons Fresh parsley, finely minced
Directions
Preheat your grill to medium-high heat. Rinse the squid tubes thoroughly under cold water and pat them completely dry with paper towels to ensure proper browning.
Cut the squid tubes into 2-inch segments. Thread the squid pieces onto the soaked bamboo skewers, spacing them evenly. Season both sides of the squid generously with salt and freshly ground black pepper.
Place the skewers on the preheated grill over medium-high heat. Cook for approximately 4 minutes on the first side without moving, until the edges are lightly charred. Carefully flip the skewers and cook for another 4 minutes on the second side until the squid is opaque and lightly charred.
Transfer the grilled calamari to a serving platter. Drizzle generously with extra virgin olive oil, squeeze fresh lime juice over the top, and garnish with minced fresh parsley. Serve immediately with lime wedges on the side.
