Grilled Calamari Recipe

Clean and dry

If not already cleaned, remove head, quill, and innards from squid tubes; separate tentacles from heads and discard beak. Rinse briefly under cold water, then pat squid tubes and tentacles thoroughly dry with paper towels. Cut tubes into 1/2-inch rings if desired, or leave whole for quick grill marks.

Season lightly

Place the dried squid in a bowl, sprinkle with kosher salt and black pepper, and toss to coat evenly. Let rest while you prepare the marinade (5 minutes).

In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, chopped parsley, smoked paprika, and red pepper flakes until combined. Taste and adjust lemon or salt as desired.

Reserve about 1 tablespoon of the marinade to brush on the calamari just before serving. Pour the remaining marinade over the seasoned squid and toss to coat completely.

Marinate the squid briefly: let rest at room temperature for 10–15 minutes (do not exceed 30 minutes; squid can become mushy if over-marinated).

Prepare the grill: preheat to high heat (about 450–500°F / 230–260°C). Clean and oil the grill grates well to prevent sticking.

If using a grill pan or cast-iron skillet, heat it over high heat until very hot and brush lightly with oil.

Place the marinated squid on the hot grill in a single layer using tongs or a grill basket (for smaller rings/tentacles). Grill for 1–2 minutes per side for rings or tubes, and 1–2 minutes total for small tentacles — you want quick high-heat cooking until opaque with light char marks. Avoid overcooking; total cook time should be 2–4 minutes depending on size.

Brush cooked calamari with the reserved tablespoon of marinade immediately after removing from the grill for added flavor and gloss.

Transfer the grilled calamari to a serving platter. Sprinkle with chopped parsley and a pinch of flaky sea salt to taste.

Serve with lemon wedges and optional crusty bread or a simple salad. Squeeze lemon over the squid just before eating.

Leftovers: refrigerate in an airtight container up to 24 hours; reheat briefly in a hot skillet if desired, but best enjoyed fresh.