Grilled Squid (Calamari)

By Peggy Trowbridge Filippone

Updated 06/27/19

Grilled Squid

Jason Ho / Getty Images
  • Total: 25 mins
  • Prep: 20 mins
  • Cook: 5 mins
  • Yield: 1 pound (4 servings)
Nutritional Guidelines (per serving)
137 Calories
5g Fat
4g Carbs
18g Protein
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Nutrition Facts
Servings: 1 pound (4 servings)
Amount per serving
Calories 137
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 264mg 88%
Sodium 51mg 2%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Protein 18g
Calcium 41mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this easy recipe, squid (calamari) is simply flavored with olive oil and lemon juice, then quickly grilled to tender perfection. Squid must be cooked fast over high heat or slow-cooked to achieve tenderness. Anything in between results in a chewy mess.

Ingredients

  • 1 pound squid (cleaned)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon fresh parsley (chopped)
  • Garnish: lemon wedges

Steps to Make It

  1. Gather the ingredients.

  2. Heat grill to high heat.

  3. Rinse squid under cold running water and pat dry with paper towels.

  4. Cut squid bodies lengthwise down one side and open flat.

  5. Cut tentacles in half if large.

  6. In a bowl, combine olive oil, lemon juice, salt, and pepper.

  7. Add squid bodies and tentacles, tossing to coat.

  8. Thread squid bodies lengthwise onto skewers so they lie flat.

  9. Thread tentacles onto separate skewers.

  10. Grill over high heat, turning once, until just opaque throughout, about 1 to 2 minutes.

  11. Remove squid from skewers and pile on a platter. Sprinkle with parsley and serve with lemon wedges.

  12. Serve and enjoy!

Source: "The All New Good Housekeeping Cookbook" edited by Susan Westmoreland (Hearst Books), used with permission.