Grilled Calamari Recipe

Clean and prepare squid

If whole squid is not already cleaned, trim the tentacles just below the eyes and discard the beak; remove innards and quill from the body tube. Rinse cavity and tentacles under cold water. Pat squid bodies and tentacles very dry with paper towels. Leave bodies whole or slice into 1/2-inch rings per preference. Score bodies lightly in a crosshatch pattern on the outside (do not cut through) to help tenderize and prevent curling.

Make marinade

In a bowl, combine 2 tbs neutral oil, 2 tbs mirin, 1 tbs soy sauce, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp sesame oil and the lemon zest. Whisk until blended.

Marinate calamari

Place the dried, prepared squid in a shallow dish or zip-top bag. Pour the marinade over the squid and toss to coat evenly. Marinate at room temperature for 10–15 minutes or in the refrigerator for up to 30 minutes. Do not over-marinate (longer times can make squid tough). Remove squid from marinade and let excess drip off; reserve the marinade to brush during grilling if desired (do not reuse raw marinade for serving).

Combine 1 tbs ponzu, 1 tbs fresh lemon juice, 1 tsp rice vinegar, 1 tsp soy sauce, 1 tsp mirin and 1 tsp dashi (or low-sodium broth) in a small bowl. Taste and adjust: add a few drops more ponzu or lemon if you want brighter acidity, or 1/2 tsp sugar if you prefer slightly sweeter. Stir in thinly sliced scallion and let sit at room temperature for at least 10 minutes to allow flavors to meld. If using, sprinkle bonito flakes on top just before serving.

Preheat grill

Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). Oil the grill grates or brush the cleaned grill pan with a little neutral oil to prevent sticking.

Grill calamari

Place squid bodies and tentacles directly on the hot grill. Cook whole bodies 1.5–2 minutes per side until nicely charred and opaque. Tentacles may take 2–3 minutes and will char quickly; move them as needed to avoid burning. If you scored the bodies, the crosshatch will open slightly. Keep a close eye — overcooking beyond 3–4 minutes total will make squid rubbery.

Brush and rest

Optional: during the last 30 seconds of cooking, brush the squid lightly with the reserved marinade (bring it to a boil first if you prefer not to use raw marinade) or a little extra mirin for gloss. Transfer grilled squid to a plate and let rest 1–2 minutes.

Plate and garnish

Slice bodies into 1-inch strips if left whole. Arrange calamari on a serving platter. Sprinkle toasted sesame seeds and scatter shiso leaves or cilantro. Serve immediately with lemon wedges and the ponzu dipping sauce on the side.