Tested till perfect Grilled Calamari with Lemon and Oregano
Grilled Calamari with Lemon and Oregano
Photography by Matthew Kimura

Grilled Calamari with Lemon and Oregano

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.

By The Canadian Living Test Kitchen

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

Recipe4 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1/4 cup 1/4cupolive oil
  • 4 4minced clove garliccloves of garlic
  • 1/2 tsp 1/2tspgrated lemon rind
  • 3 tbsp 3tbsplemon juice
  • 2 tbsp 2tbspchopped fresh oregano
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 lb 1lbcleaned calamari
  • lemon wedges
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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.

Nutritional Information Per serving: about

cal 172 pro 17g total fat 10g sat. fat 1g
carb 4g fibre 0 chol 54mg sodium 440mg

% RDI:

calcium 6 iron 39 vit A 5 vit C 13
folate 7
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