Lulas Frescas Grelhadas, C/ Chouriço, Azeite & Alho Recipe

Clean the Calamari

Rinse the fresh calamari under cold water and remove the insides, including the beak and quills. Cut the bodies into rings and leave the tentacles whole.

Slice the Sausage

Cut the chouriço sausage into thin slices, approximately 1/4 inch thick.

Prepare the Garlic

Peel and finely chop the garlic cloves.

Prepare the Lemon

Cut the lemon into wedges for serving.

Chop the Parsley

Finely chop the fresh parsley for garnish.

Marinate the Calamari

In a large bowl, combine the cleaned calamari, 2 tablespoons of olive oil, salt, and black pepper. Mix well and let marinate for about 15 minutes.

Cook the Sausage

In a grill pan over medium heat, add the remaining 2 tablespoons of olive oil. Once hot, add the sliced chouriço sausage and cook for about 5-7 minutes until browned and crispy.

Grill the Calamari

Add the marinated calamari to the grill pan. Grill for 2-3 minutes on each side until they are opaque and have nice grill marks. Be careful not to overcook them.

Serve the Dish

Once cooked, transfer the grilled calamari and chouriço to a serving plate. Garnish with chopped parsley and serve with lemon wedges on the side.