Barbecued Squid: Kalamaria Marinata
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 436
- Total Fat
- 38
- Saturated Fat
- 5
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 18
- Cholesterol
- 264
- Sodium
- 421
- Total: 33 min
- Prep: 30 min
- Cook: 3 min
Ingredients
1 1/2 pounds squid, cleaned
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup red wine vinegar
2 lemons, juiced
3/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon fresh oregano, chopped fine
1 teaspoon chile flakes
2 teaspoons salt
1 teaspoon black pepper
Directions
- Preheat grill.
- Clean the squid thoroughly, removing the backbone and head. Separate the tentacles from the body. Leave the tentacles and the body, whole.
- Brush the squid with the olive oil and season with salt and pepper. Place on a hot grill and mark on all sides. Grill until cooked through about 3 minutes.
- In a bowl mix together the vinegar, lemon juice, extra-virgin olive oil, garlic, oregano, chile, salt, and pepper. Pull the squid from the grill and cut the body into inch-sized rings leaving the tentacles whole. Put the squid in the marinade hot. Mix well. Serve warm or chilled as a meze with a glass of ouzo.