A few months ago, B made paella. Damn it was a beautiful thing. After prepping the seafood for the paella, we realized we had WAY too much seafood. Instead of overwhelming the dish we decided to put the extra squid aside and use it for an appetizer the next day. I figured a great way to use it would be a delicious grilled calamari appie. I am the queen of appies and had never actually grilled my own calamari before so I thought this would be fun.
I didn’t marinate it very long because I couldn’t wait to try it. Don’t worry, you don’t need to let it sit for 2 hours, if you only have 30 mins to let it rest in the marinade, do it. It’s still good to go. 😉 I sprinkled a bit of Emril’s Essence seasoning on top because I always have a small batch of that laying around. The result was the best calamari I have ever made.
- 1 1/2 pounds cleaned squid (about 3 pounds whole) tentacles separated from the bodies, rinsed and patted dry
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh oregano leaves
- 2 cloves garlic, peeled and smashed
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Chopped parsley, garnish
- Lemon wedges, garnish
- Cut the squid bodies along the sides to open flat. With a thin sharp knife, lightly score the insides, being careful not to cut through all the way.
- In a bowl, combine 2 tablespoons of the olive oil, lemon juice, oregano, garlic, salt, and red pepper flakes. Add the squid bodies and tentacles, toss to coat, and marinate for 2 hours, refrigerated, turning twice.
- Preheat the grill to high heat.
- Grill the squid, turning until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove the squid to a cutting board and slice into strips. Slice the tentacles if desired. Give a squeeze of lemon and garnish with chopped parsley and lemon wedges.
You can thank me later.