Grilled Calamari with Parsley and Pickled Shallot Salad

Save Recipe
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 10 min
Share This Recipe


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.

Grilled Calamari

Grilled Calamari Salad

Grilled Squid Salad

Grilled Calamari Salad

Grilled Squid with Chamomayo

Oregano Lemon Grilled Calamari

Grilled Squid Stuffed with Couscous

Grilled Calamari on Mizuna Greens

🤤 More Drool-Worthy Recipes