Grilled Calamari with Parsley and Pickled Shallot Salad

  • Total: 35 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 10 min
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3 tablespoons sugar

1/4 cup sherry vinegar

3 shallots, thinly sliced

1/2 Fresno or Thai chile, thinly sliced

1 pound squid (12 bodies and 4 tentacles), cleaned

4 tablespoons extra-virgin olive oil 

1 small bunch fresh flat-leaf parsley, leaves picked (about 2 3/4 cups)

Kosher salt and freshly ground pepper 

Kosher salt and freshly ground pepper

Lemon wedges, for serving


  1. 1. Preheat a grill to high heat. Heat the sugar, sherry vinegar, and 2 tablespoons water in the microwave until warm, about 1 minute. Add the shallots and chile to the vinegar and set aside for at least 10 minutes.
  2. 2. Toss the squid with 2 tablespoons olive oil, salt, and pepper in a medium bowl. If using an outdoor grill, place the squid in a grill basket and press together to flatten. Alternatively, for indoor grill pans, weigh the squid bodies down with a cast-iron skillet or bacon press. Grill on both sides until cooked through, about 2 minutes per side. Slice the bodies into rings and divide evenly among 4 shallow bowls with the tentacles.
  3. 3. Drizzle the remaining 2 tablespoons olive oil over the parsley in a medium bowl and toss with the shallots and vinegar. Season with salt and pepper. Mound the salad on the squid and spoon the vinegar over top. Garnish with a lemon wedge and serve.
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