Grilled Calamari with Lemon Butter Sauce

Name: Grilled Calamari with Lemon Butter Sauce
Prep time: 40 min
Cook time: 5 min
Yield: Serves 6
Cuisine: Mediterranean
Ingredients: 12 Small Squid Bodies; 1/4 cup Olive Oil; 1/4 teaspoon Dried Oregano; 2 tablespoons Unsalted Butter; 1 tablespoon Olive Oil; 2 Large Garlic Cloves; 1/3 cup Fresh Lemon Juice; 1/8 teaspoon Freshly Ground Black Pepper; 1/2 cup Chopped Fresh Parsley

By cltnancy

May 2, 2011

2 Comments

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Grilled Calamari with Lemon Butter Sauce

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Author Notes: While living in California, our family discovered squid and the many ways it can be prepared. This easy, delicious recipe can be served as a first course or as a main course dish. - cltnancy —cltnancy

Food52 Review: This recipe is beyond easy. Laying the squid out flat means they cook very quickly and throwing the sauce together takes only a minute. The lemon, butter, and herb combo is hard to argue with. You may want to add the lemon to taste to find the best combo for you. Other then the squid, you probably already have all these ingredients. Try it tonight! - biffbourgeois —Stephanie Bourgeois

Serves: 6
Prep time: 40 min
Cook time: 5 min

Grilled Calamari

12 Small Squid Bodies
1/4 cup Olive Oil
1/4 teaspoon Dried Oregano

Lemon Butter Sauce

2 tablespoons Unsalted Butter
1 tablespoon Olive Oil
2 Large Garlic Cloves
1/3 cup Fresh Lemon Juice
1/8 teaspoon Freshly Ground Black Pepper
1/2 cup Chopped Fresh Parsley

Rinse squid and cut down one side to open flat
Pat dry with a paper towel
Combine 1/4 cup olive oil with the oregano
Toss the squid bodies in the olive oil mixture to coat well
Thread the squid onto metal skewers or wood skewers that have been soaked for 30 minutes in water.
Prepare your gas or wood burning grill for grilling
Combine 1 Tablespoon olive oil with butter, minced garlic in a saucepan and heat gently. Add lemon juice and black pepper.
Remove from heat and set aside.
Grill skewered squid over high heat for 2-3 minutes, turning to cook evenly.
Transfer to a platter and remove skewers. Top with warm butter sauce. Sprinkle with chopped parsely
Serve with chunks of bread for dipping.