Italian cuisine · Fish & Seafood

Calamari alla Griglia

Squid tubes marinated in oil and garlic, briefly grilled over intense embers and drizzled with lemon.

Ingredients · for 4 servings

• 800 g squid tubes (cleaned)
• 3 garlic cloves
• 2 lemons
• 1 bunch flat-leaf parsley
• 1 dried chili pepper
• 7 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the squid tubes inside and out under cold water, pat very dry and slit them open lengthwise so flat pieces result; score the inside in a crosshatch pattern.
2. Finely grate two garlic cloves and mix with 4 tbsp olive oil, the crumbled chili and pepper, then marinate the squid in it for 15 min - no longer, or the acid will make it tough later.
3. Bring the grill or a heavy grill pan to very high heat until it starts to visibly smoke.
4. Drain the pieces and grill only 1.5-2 min per side, until they curl up, turn white and opaque, and show dark grill marks.
5. Stir the remaining olive oil with the juice of one lemon, the finely chopped last garlic clove, the chopped parsley and salt into a salmoriglio sauce.
6. Cut the hot squid into wide strips, pour the sauce over it and serve immediately with wedges of the second lemon.