Calamari Alla Griglia Recipe

Prepare and Marinate

Pat the calamari tubes and tentacles dry with paper towels. If tubes are large, slice into 1/2-inch rings or leave whole and score lightly on the inside to prevent curling. In a bowl combine 2 tbs extra-virgin olive oil, minced garlic, 1 tbs lemon juice, 1 tsp sea salt, 1/2 tsp black pepper and 1/4 tsp smoked paprika. Add calamari and toss to coat evenly. Let marinate at room temperature for 15 minutes (no longer than 30 minutes to avoid toughening).

Preheat Grill

Preheat a grill or grill pan over high heat until very hot (about 10 minutes). Oil the grates lightly or brush the calamari with a little additional olive oil to prevent sticking.

Grill Calamari

Place calamari on the hot grill in a single layer. For rings or small pieces: grill 1–2 minutes per side until opaque with light char marks. For whole tubes: grill 2–3 minutes per side. Tentacles may take 2–3 minutes total. Avoid overcooking—calamari should be just opaque and tender. Transfer to a plate.

Make the Dressing

In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, lemon zest (if using), and a pinch of salt and pepper to taste until emulsified.

Assemble Salad

In a large bowl combine the organic arugula, halved cherry tomatoes and 1/4 cup finely chopped parsley. Drizzle the dressing over the salad and toss gently to coat evenly.

Combine and Serve

Arrange dressed arugula and tomatoes on a serving platter or individual plates. Top with the grilled calamari while still warm. Sprinkle 1 tbs chopped parsley over the top and add lemon wedges alongside. Adjust salt and pepper to taste and serve immediately.

Optional: drizzle a little extra-virgin olive oil over the plated dish and finish with an extra squeeze of fresh lemon for brightness. Serve with crusty bread or over grilled polenta if desired.