Oregano Lemon Grilled Calamari
- Level: Intermediate
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 8 to 10 servings
- Level: Intermediate
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 8 to 10 servings
Ingredients
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
Directions
- 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.
- Preheat a grill pan on high heat.
- 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.
