The perfect grilled calamari recipe

calamari

🥗Healthier: octopus

💰Cheaper: cuttlefish

Cuttlefish is often more affordable and has a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without the cost of wine.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often cheaper and still adds acidity.

Score one side of the cleaned squid hoods with a sharp knife and slice them into 2.5 centimeter strips.

Place the squid strips into a Ziploc bag.

In a bowl, mix together olive oil, garlic, parsley, salt, black pepper, and red pepper flakes to create the marinade.

Pour the marinade into the Ziploc bag with the calamari, push out excess air, and close the bag.

Toss the bag to ensure the calamari is well coated and refrigerate for 30 minutes.

Prepare metal skewers by stabbing the calamari strips onto them in a folding pattern, ensuring they are all the same size for even cooking.

Set up the grill by filling a chimney starter with lump charcoal and lighting it until fully ashed over, then dump it into the grill.

Open the bottom vents of the grill for airflow and spread out the charcoal with tongs.

Place the skewers on the grill over direct heat and cook for 1.5 minutes per side, totaling 3 minutes.

Remove the skewers from the grill and place them on a platter, serving with lemon wedges and squeezing fresh lemon juice over the calamari.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens