Grilled Calamari with Lemon and Oregano

By The Canadian Living Test Kitchen

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Grilled Calamari with Lemon and Oregano
Photography by Matthew Kimura

This recipe makes 4 servings servings

Nutritional Info
Per serving: about	-
cal	172172 cal
pro	17 g17g pro
total fat	10 g10g total fat
sat. fat	1 g1g sat. fat
carb	4 g4g carb
fibre	00 fibre
chol	54 mg54mg chol
sodium	440 mg440mg sodium
% RDI:	-
calcium	66 calcium
iron	3939 iron
vit A	55 vit A
vit C	1313 vit C
folate	77 folate

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Calamari is the Italian word for squid, so look for "squid" at the fish counter. Mild-tasting calamari is best when it's impeccably fresh, but it's most often sold in 2 lb (1 kg) boxes, frozen or thawed. Moist and tender, it can toughen with overcooking, so watch your grilling time.

Ingredients

1/4 cup olive oil 1/4 1/4cup cupolive oil
4 minced cloves of garlic 4 4minced clove garliccloves of garlic
1/2 tsp grated lemon rind 1/2 1/2tsp tspgrated lemon rind
3 tbsp lemon juice 3 3tbsp tbsplemon juice
2 tbsp chopped fresh oregano 2 2tbsp tbspchopped fresh oregano
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 lb cleaned calamari 1 1lb lbcleaned calamari
Lemon wedges Lemon wedges

Preparation

In large bowl, whisk together olive oil, garlic, lemon rind and juice, oregano, salt and pepper.

Cut calamari tentacles from tubes. Score top layer of each tube crosswise 2 inches (5 cm) apart. Add tentacles and tubes to bowl; toss to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 1 hour.)

Place on greased grill over high heat. Close lid; cook, turning once, for 2 minutes or until firm. Serve with lemon to squeeze over top.

Additional information :

Tip: To clean squid, cut off tentacles above where they attach and just under eye. Push out hard beak from centre; discard. Rinse off any grit. Pull eye and innards out of body tube (also known as hood); discard. Reach in and pull out cellophane-like quill (backbone); discard. If desired, loosen corner and pull off purple skin (if slippery, grasp with paper towel); discard.

Variation
Grilled Shrimp with Lemon and Oregano: Substitute large shrimp, peeled and deveined, for the calamari. Thread onto 8 skewers. Place on greased grill over medium-high heat; close lid and cook, turning once, for 5 minutes or until pink.

Source : Best Recipes Ever, weekdays at 3pm on CBC TV