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
Test Kitchen Notes
Sometimes you're just not in the mood to whip out your deep-fryer or deal with all that oil, even when it comes to enticingly crispy calamari. This version of grilled calamari is a lot lighter than the fried kind and takes just minutes to make. Simple seasonings are all you need to make this dish a go-to whenever you're feeling like something quick on the grill. It's one of those perfect summertime recipes for a casual barbecue or special occasion.
You may feel a little intimidated cooking squid at home, but it's easier than you think. If you don't want to go through the whole process of cleaning the squid, you can usually find frozen squid in most grocery stores, which are all ready to go—simply thaw in the refrigerator, not at room temperature—or you could have a friendly fishmonger clean the bodies for you. That means that the skin, ink, insides, and beak are already removed. But if you're a DIYer, you can use the squid ink in other recipes (think: squid ink pasta!). And if you're going through all of that effort, feel free to throw the tentacles on the grill as well. It's important to pat the squid dry as thoroughly as possible to get the best texture. And the hotter the grill, the better the sear, so be sure to heat the grill to high.
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 than the squid, you probably already have all these ingredients. Grab a glass of crisp wine, cold beer, or refreshing lemonade and enjoy a summertime treat that you nor your guests will soon forget. —Stephanie Bourgeois
- Prep time 40 minutes
- Cook time 5 minutes
- Serves 6
small squid bodies
- Lemon-butter sauce
large garlic cloves, finely chopped
fresh lemon juice
freshly ground black pepper
Toasted bread slices, for serving
- Prepare the squid: Prepare a gas or wood burning grill for high heat. Rinse the squid and cut down one side to open flat. Pat dry with paper towels.
- In a small bowl, combine the oil and oregano. Toss the squid in the oil mixture until well coated.
- Thread the squid onto metal skewers or wooden skewers that have been soaked for at least 30 minutes in water.
- Make the lemon-butter sauce and grill the squid: In a small saucepan over low heat, warm the oil, butter, and garlic, stirring occasionally, about 3 minutes, until fragrant and the butter is melted. Stir in the lemon juice and pepper. Remove from the heat and set aside.
- Grill the squid, turning occasionally, 2 to 3 minutes total, or until opaque, firm, and cooked through.
- Transfer to a platter and remove the skewers. Top with the warm butter sauce. Sprinkle with the parsley. Serve with the bread alongside for dipping.