Grilled Calamari with Lemon Dressing

Instructions

1. Step 1

   Drain the squid well in a colander and pat it thoroughly dry. On a cutting board, lightly score the inside of each opened tube in a shallow crosshatch pattern, then cut large pieces into manageable sections; leave the tentacles whole.

   Ingredients used: 800.0 gr Squid

   Cookware: Chef Knife, colander, cutting board

2. Step 2

   Preheat the grill on high heat until the grate is very hot and clean.

   Timer: 5 min (fixed)

   Cookware: grill

3. Step 3

   In a mixing bowl, whisk the lemon juice, garlic, parsley, oregano, 3 tbsp (45 ml) olive oil, ½ tsp (3 gr) salt, and 1 gr black pepper until combined. Set the dressing aside.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 8.0 gr Garlic, 60.0 ml Lemon Juice, 45.0 ml Olive Oil, 15.0 gr Parsley, 3.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Coat the prepared squid with 2 tbsp (30 ml) olive oil, ½ tsp (3 gr) salt, and 1 gr black pepper.

   Ingredients used: 1.0 gr Black Pepper, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: mixing bowl

5. Step 5

   Arrange the squid on the hot grill in a single layer. Grill until browned, opaque, and firm, about 1–2 minutes per side, working in batches if necessary.

   Timer: 4 min (fixed)

   Cookware: grill, tongs

6. Step 6

   Transfer the grilled calamari to a serving platter, spoon the lemon dressing over it, and serve immediately.

   Cookware: mixing bowl, serving platter