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.
- Portion size 4 servings
- Credits : Best Recipes Ever, weekdays at 3pm on CBC TV
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 440 mg
- Protein 17 g
- Calories 172.0
- Total fat 10 g
- Cholesterol 54 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 39.0
- Folate 7.0
- Calcium 6.0
- Vitamin A 5.0
- Vitamin C 13.0
