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–+ servings
Grilled Garlic Calamari

Grilled Garlic Calamari

Discover the magic of Grilled Garlic Calamari, a simple yet flavorful dish perfect for seafood lovers. Easy to make and packed with Mediterranean flair.
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Prep Time 15 minutes
Cook Time 5 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g fresh calamari, cleaned and cut into rings
  • 3 cloves garlic, finely chopped
  • 1 red chili pepper seeded and finely chopped
  • 4 tablespoons extra virgin olive oil
  • 1 juice of one lemon
  • handful fresh parsley finely chopped
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Grill or barbecue
  • Medium-sized mixing bowl
  • Tongs for flipping the calamari
  • Sharp knife for chopping ingredients

Method
 

  1. In a medium-sized bowl, mix together the chopped garlic, chili, olive oil, lemon juice, parsley, salt, and pepper.
  2. Let the marinade sit for 5-10 minutes.
  3. Add the calamari rings to the marinade, ensuring each piece is well-coated.
  4. Cover the bowl with plastic wrap and place it in the fridge for 30 minutes to an hour.
  5. Preheat your grill or barbecue to medium-high heat.
  6. Remove the calamari from the marinade, letting any excess drip off.
  7. Place the rings on the grill and cook for 2-3 minutes per side until opaque and grill marked.
  8. Transfer the grilled calamari to a serving platter and drizzle with leftover marinade, if desired.
  9. Garnish with additional parsley and serve immediately.

Nutrition

Calories: 200kcalCarbohydrates: 6gProtein: 30gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 260mgPotassium: 300mgFiber: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Use fresh ingredients for the best flavor, especially garlic and parsley. Don’t overcrowd the grill; cook in batches if necessary. To add a smoky flavor, try adding a pinch of smoked paprika to the marinade. Leftovers can be stored in the fridge for up to two days, and gently reheated in a skillet to maintain moisture. Feel free to experiment with substitutions like using lime juice instead of lemon or trying other seafood with the marinade.
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