Charcoal Grilled Calamari, Ladolemono Recipe

Prepare squid

If not already done by the fishmonger, clean the squid: remove head, innards, clear quill and thin skin. Rinse bodies and tentacles under cold water and pat thoroughly dry with paper towels. Trim bodies into 1/2–1-inch (1–1.5 cm) rings or leave whole for stuffing/visual impact; leave tentacles whole.

Score (optional for larger bodies)

For thicker squid bodies, make shallow crosshatch scores on the exterior flesh (do not cut through). This encourages even cooking, helps tenderize, and promotes attractive grill marks.

Season and oil

Place the calamari in a large bowl. Add 4 tablespoons extra-virgin olive oil, sliced garlic, dried oregano, 1 1/2 tablespoons kosher salt and 1 teaspoon black pepper. Toss to coat evenly and let rest at room temperature for 10–15 minutes while you prepare the grill and sauce.

Preheat charcoal grill

Light your charcoal and let it burn until covered with white ash (about 20–30 minutes). Set up for direct high heat: coals spread evenly under the cooking area. The grill grates should be very hot (about 450–550°F / 230–290°C). Oil the grates right before grilling to prevent sticking.

Grill calamari

Brush the hot grill grates with a little oil. Place squid rings/bodies and tentacles in a single layer directly over the hot coals. Grill for 45–75 seconds per side for rings and 1.5–2 minutes per side for larger bodies/tentacles. You want quick searing with visible char marks — avoid overcooking (calamari becomes rubbery if left too long). Turn once using tongs.

Finish on the grill

As each piece finishes, brush lightly with remaining 2 tablespoons of olive oil to keep moist and transfer to a warm platter. Keep tentacles and bodies separate so smaller pieces don't overcook while larger ones finish.

Combine base

In a medium bowl or small jar, whisk together 6 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard (if using), 1 teaspoon fine sea salt and 1/2 teaspoon black pepper until salt dissolves.

Emulsify

Slowly whisk in 160 ml extra-virgin olive oil in a steady stream to create a glossy emulsion. If using a jar, you can add oil and shake vigorously. Taste and adjust seasoning — add a little more lemon or salt if needed.

Finish sauce

Stir in 2 tablespoons finely chopped parsley. Keep the sauce at room temperature; it should be bright, silky, and pourable.

Dress calamari

Arrange grilled calamari on a serving platter. Spoon generous amounts of ladolemono over the hot squid so the sauce warms slightly and penetrates the charred edges. Reserve some sauce for passing at the table.

Garnish and serve

Sprinkle flaky sea salt and, if desired, a pinch of smoked sea salt for a smoky pop. Scatter extra chopped parsley and place lemon wedges alongside. Serve immediately with extra ladolemono on the side for dipping.