Pat the cleaned calamari tubes and tentacles very dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Drying is essential so the grill gets a good sear.

Make the marinade

In a bowl combine 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, chopped parsley, dried oregano, sea salt, black pepper, and red pepper flakes (if using). Whisk until emulsified.

Marinate briefly

Place the dried calamari in a shallow dish or resealable bag. Pour the marinade over the calamari and toss to coat evenly. Marinate at room temperature for 10–15 minutes (no longer than 20 minutes) — calamari can toughen if marinated too long in acid.

Grilling

Preheat grill

Preheat a gas or charcoal grill to high heat (about 450–500°F / 230–260°C). Oil the grill grates or brush the calamari with additional olive oil to prevent sticking.

Grill calamari

Arrange calamari rings and tentacles in a single layer on the hot grill. Cook 1–2 minutes per side until nicely charred and just opaque — do not overcook. Use tongs to flip carefully. Total grill time should be 2–4 minutes depending on size and heat.

Finishing & Serving

Finish

Remove calamari from the grill and transfer to a platter. Immediately brush lightly with 1 tablespoon olive oil and sprinkle with flaky sea salt. Toss gently with remaining chopped parsley or microgreens if desired.

Serve

Serve hot with lemon wedges on the side for squeezing. Recommend serving immediately as an appetizer or with a simple salad and crusty bread.