|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 6mg||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You've probably sampled grilled calamari if you've ever been to Greece: this quick and easy appetizer is a perennial favorite there. Called kalamari tis skaras in Greek, it also works well as a main meal. Top it with plenty of freshly squeezed lemon juice and enjoy with a nice chilled glass of ouzo.
"I served this for dinner with grilled fingerling potatoes and a large salad. Delicious! The secret to tender calamari is high-heat and fast-cooking. I used a grill pan with holes to avoid losing the calamari between the grill grates. The marinade was perfect. Be sure to serve with plenty of lemon wedges." —Diana Andrews
1 to 1 1/2 pounds whole, cleaned calamari, thawed if frozen
5 tablespoons olive oil
2 cloves garlic (minced)
1 teaspoon dried oregano
1/2 teaspoon dried mint
2 tablespoons freshly squeezed lemon juice, plus wedges for serving
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Steps to Make It
Gather the ingredients.
Slice the calamari bodies crosswise into ½-inch rings.
Combine the oil, garlic, oregano, mint, lemon juice, salt and pepper in a large bowl.
Add the calamari slices and tentacles to the bowl and toss them to coat well. Cover the bowl with plastic wrap and refrigerate for about 30 minutes—you can heat the grill while you're waiting.
Drain the calamari in a colander, then lift each piece out separately to allow any remaining liquid to drip off.
Thread the calamari rings onto metal skewers. Thread skewers through the tentacles to secure. Alternatively, use a grill pan with holes. Grill the calamari over high heat (500 F to 600 F), turning once until it's opaque in color, 1 to 2 minutes at most.
Remove the squid from the grill and serve immediately with plenty of freshly squeezed lemon juice.
- Calamari is available for purchase at most fish or seafood stores, but this doesn't necessarily mean it's fresh-caught. Squid has almost invariably been frozen at some point, so there's not much difference between buying it frozen or "fresh." There's certainly no shame in using frozen calamari and thawing it.
- You can place the calamari slices directly on the grill, but placing them on skewers makes a nice presentation.
- Most fishmongers sell squid divided into two parts — the tentacles and the body. Slicing isn't mandatory. You can grill the bodies as is, but increase the cooking time just a bit.
- Take care not to overcook the calamari — it will become chewy.
- Ouzo is good and it's a Greek tradition, but it might not suit everyone's palates. Pairing the calamari with a crisp white wine works well, too.
- Serve the squid with a salad and crusty bread as a meal, or alone as an appetizer. You might also use it to stuff a pita along with a little of the salad.