Grilled Calamari Recipe

Clean and prepare

If your squid is whole, separate tubes from tentacles. Remove heads, innards, cartilage, and skin if desired. Rinse under cold water and pat completely dry with paper towels. Slice tubes into 1/2-inch rings if you prefer rings; leave whole or halved for larger tubes for a more dramatic presentation. Trim tentacles of any hard beaks.

Season the prepared squid lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat evenly. Let sit at room temperature while you make the marinade (no more than 15 minutes).

Make the marinade

In a bowl combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, 2 minced garlic cloves, 2 tbs chopped parsley, and 1/4 tsp red pepper flakes. Whisk until emulsified. Reserve about 1 tbs of marinade for finishing and set aside.

Marinate briefly

Place the seasoned squid in a shallow dish or zip-top bag and pour the remaining marinade over it. Toss to coat. Marinate in the refrigerator for 15–30 minutes maximum — squid becomes rubbery if marinated too long in acidic mixes. If using whole large tubes, 30 minutes is fine; rings need only 15–20 minutes.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C). If using a grill pan, heat it over medium-high heat until very hot and lightly brush with oil to prevent sticking. Oil the grates or pan with a high-smoke-point oil or a folded paper towel dipped in oil and rubbed with tongs.

Optional quick steam

If your squid is thick and you want extra tenderness, briefly steam it on the grill: place squid in a heatproof dish, splash 2 tbs white wine over it, cover tightly with foil, and set on the grill for 2–3 minutes just to steam through. Remove foil and proceed to direct grilling.

Grill the squid

Place squid directly over the hottest part of the grill in a single layer. For rings and tentacles: grill 45–60 seconds per side until opaque and lightly charred — total 1.5–2 minutes. For larger tubes: grill 1.5–2 minutes per side until opaque and char marks form. Do not overcook; squid should be just cooked and tender. Flip once using tongs.

Finish with reserved marinade

Remove squid from the grill to a warm platter. Immediately brush with the reserved 1 tbs marinade and, if desired, dot with 1 tbs butter so it melts over the hot squid for gloss and richness.

Sprinkle the grilled calamari with 2 tbs chopped parsley and the lemon zest (if any remains). Taste and finish with a light pinch (about 1/4 tsp) of coarse sea salt and extra black pepper if needed.

Serve hot with lemon wedges on the side for squeezing. Recommended serving: with crusty bread or a simple salad. Serves immediately.