Charcoal-Grilled Calamari With Parsley And Lemon
15m prep 4m 0s cook 19m ready
Tender calamari quickly grilled over high heat and finished with garlic, lemon, and parsley. A light, fresh seafood dish perfect for summer.
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Ingredients
- 8 9/11 oz cleaned small calamari bodies and tentacles
- 2 tsp olive oil
- 1 small garlic clove grated
- 1/2 tsp lemon zest
- 1 tbsp parsley chopped
- 1 tsp lemon juice
- Sea salt and black pepper
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 64 mg
- Iron: 0.66 mg
- Magnesium: 9.22 mg
- Phosphorus: 52.8 mg
- Potassium: 145 mg
- Zinc: 0.41 mg
Let's Cook
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Step 1.
Pat the calamari thoroughly dry. Leave small bodies whole; score larger bodies lightly in a crosshatch pattern. Toss with olive oil, garlic, lemon zest, and a little salt. Refrigerate for 10–15 minutes. Grill over high heat for approximately 1–2 minutes per side, depending on thickness. Cook tentacles separately if necessary. Remove when opaque and just firm, without prolonged grilling. Finish with parsley, lemon juice, and freshly ground black pepper. Shichirin tip: Use a fine-mesh grill basket for small tentacles so they don't fall between the grate bars. For fully cooked squid, target 63°C where a reliable reading is possible.
Tips & variations
Shichirin tip: Use a fine-mesh grill basket for small tentacles so they don't fall between the grate bars. For fully cooked squid, target 63°C where a reliable reading is possible.
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