Grilled Calamari Recipe

Prepare and Marinate

Pat the calamari dry with paper towels. Place in a bowl and toss with 2 tbs extra-virgin olive oil, 1 tsp minced garlic, 1 tsp lemon zest, 1 tsp smoked paprika, 3 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated. Let sit at room temperature for 10–15 minutes while you prepare the grill and salad (do not marinate for too long or the acid will toughen the calamari).

Preheat Grill

Preheat a gas or charcoal grill to high heat (about 450–500°F / 230–260°C). If using a grill pan, heat it over high heat until very hot and lightly slick with oil.

Grill the Calamari

Brush the grill grates with oil. Place calamari rings and tentacles in a single layer and grill 1–2 minutes per side until just opaque and lightly charred. Avoid overcooking — total cook time should be 2–4 minutes depending on size. Remove from grill immediately and transfer to a plate.

Rest and Season

Squeeze a little fresh lemon over the grilled calamari and sprinkle with half of the chopped parsley. Keep warm while finishing the salad.

In a small bowl or jar combine 3 tbs fresh lemon juice, 3 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1/2 tsp honey (optional), 1/2 tsp finely minced garlic, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning, adding more salt, pepper, or a touch more honey if too sharp.

Place 4 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup halved Kalamata olives, 1 cup crumbled feta, and 1/4 cup thinly sliced red onion (if using). Drizzle about two-thirds of the lemon vinaigrette over the salad and toss gently to coat. Taste and add more vinaigrette if desired.

Divide the dressed salad among serving plates or a single platter.

Arrange the grilled calamari on top of each plate of dressed mixed greens. Spoon any resting juices from the calamari over the salad and drizzle additional vinaigrette if desired.

Garnish with the remaining chopped parsley and serve with lemon wedges on the side for extra brightness.

Serve immediately while calamari is warm to best enjoy the contrast between warm grilled seafood and cool crisp salad.