Grilled Calamari Recipe

Clean and prepare

If not pre-cleaned, remove head, quill, and innards from squid tubes. Peel off the purple skin if preferred. Rinse tubes and tentacles under cold water and pat dry thoroughly with paper towels. Trim tubes into 1/2-inch rings; keep tentacles whole if small or halve if large.

Season the prepared squid lightly with 1 tsp kosher salt and 1/2 tsp black pepper, tossing gently to coat.

Make marinade

In a bowl whisk together 4 tbsp olive oil, 3 tbsp lemon juice, minced garlic, chopped oregano, red pepper flakes, smoked paprika and optional 2 tbsp white wine until combined.

Reserve 2 tbsp of the marinade in a small bowl for basting/finishing. Place the seasoned calamari in a shallow dish or resealable bag and pour the remaining marinade over it. Toss to coat evenly. Marinate in the refrigerator for 15–30 minutes (no more than 45 minutes to avoid tenderizing too much).

Preheat

Preheat a grill or grill pan to high heat (425–500°F / 220–260°C). Make sure grates are clean and well-oiled to prevent sticking.

If using skewers for rings and tentacles, thread them loosely (leave small gaps). Oil the grill grates or brush calamari lightly with the reserved marinade.

Grill the calamari for 1.5–2 minutes per side until you see good grill marks and the rings/tentacles are opaque and just firm. Avoid overcooking — total cook time should be about 3–4 minutes. For thicker pieces, you may need an extra 30–60 seconds.

As soon as each side is flipped, brush with additional reserved marinade for flavor and moisture.

Remove the calamari from the grill and transfer to a warm plate. Drizzle 1 tbsp finishing olive oil and squeeze lemon wedges over the top. Sprinkle chopped parsley and a small pinch of sea salt to taste.

Serve immediately with extra lemon wedges on the side. Suggested accompaniments: grilled bread, a light salad, or a garlic-yogurt dipping sauce.