Grilled calamari is a great alternative to the traditional fried version. It makes for an excellent summer appetizer – made this batch for our Father’s Day barbeque – it was a hit!
1 ½ pounds cleaned squid, tentacles and bodies
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
¼ teaspoon salt
¼ tsp freshly ground black pepper
1 tsp Old Bay Seasoning
1 tsp dried oregano
1 tsp crushed red pepper
1 tbsp fresh parsley, chopped
- Cut the squid bodies along the sides so they lay flat.
- In a bowl combine the olive oil, juice of one of the lemons and the rest of the ingredients, except the parsley.
- Add the squid, toss to coat and refrigerate for 2 hours, tossing every 30 minutes or so, to make sure the marinade gets evenly distributed.
- Preheat the grill to high. Place a piece of foil on the grill and brush it with a light coating of vegetable oil to keep the squid from slipping through the grill grates and sticking to the foil.
- Grill the squid, about 3 – 4 minutes per side, until it turns opaque.
- Remove from the grill, garnish with the fresh parsley and the remaining lemon, cut into wedges.