Grilled Squid (Calamari)

Grilled Squid (Calamari)

The Spruce / Nyssa Tanner

  • Total: 25 mins
  • Prep: 20 mins
  • Cook: 5 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
137 Calories
5g Fat
4g Carbs
18g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
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, reposted with permission from The All New Good Housekeeping Cook Book, 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.

    Grilled Squid (Calamari) ingredients

    The Spruce / Nyssa Tanner

  2. Heat grill to high heat.

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

    pat dry Squid (Calamari) with a paper towl

    The Spruce / Nyssa Tanner

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

    Cut squid bodies lengthwise down one side and open flat

    The Spruce / Nyssa Tanner

  5. Cut tentacles in half if large.

    Cut tentacles in half if large

    The Spruce / Nyssa Tanner

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

    combine olive oil, lemon juice, salt, and pepper

    The Spruce / Nyssa Tanner

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

    squid tossed with oil, lemon juice, salt and pepper

    The Spruce / Nyssa Tanner

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

    Thread squid bodies lengthwise onto skewers

    The Spruce / Nyssa Tanner

  9. Thread tentacles onto separate skewers.

    Thread tentacles onto skewers

    The Spruce / Nyssa Tanner

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

    grill squid on the squid

    The Spruce / Nyssa Tanner

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

    Grilled Squid (Calamari) on a plate, lemon wedges

    The Spruce / Nyssa Tanner

  12. Serve and enjoy!