Oregano Lemon Grilled Calamari

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 8 to 10 servings
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2 pounds calamari tubes and tentacles

2 tablespoons lemon zest (2 lemons)

1 lemon, juiced, plus more for serving

1 teaspoon minced garlic (1 clove)

6 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

2 teaspoons salt

1 teaspoon pepper

Lemon juice, to finish

Chopped parsley, for garnish


  1. Slit the calamari tubes up 1 side and lightly score 1 side. Place the tubes and tentacles in a bowl and add the lemon zest, lemon juice, garlic, olive oil, oregano, salt and pepper and toss to combine. Refrigerate for 30 minutes.
  2. Preheat a grill pan on high heat.
  3. Remove the calamari from the refrigerator and place on the grill in batches for 1 1/2 to 2 minutes per side. Cut the tubes into strips and leave the tentacles whole. Before serving, sprinkle with lemon juice and chopped parsley.