On a recent visit to a Greek restaurant, I ordered a grilled squid dish, as I rarely come across squid prepared in this way. Since returning from France, grilled squid has almost become an anomaly, as the more common way of preparing squid – deep-fried calamari – is more readily available in North American restaurants. While this latter dish is also delicious, I prefer the Mediterranean version.
If you have never prepared squid at home, this is a relatively simple and tasty recipe. Remember, when purchasing squid, look for longfin squid from the Atlantic, as they are a sustainable seafood.
Grilled Squid with Lemon and Oregano
- 1/4 cup olive oil
- 4 minced cloves of garlic
- 1/2 tsp grated lemon rind
- 3 tbsp lemon juice
- 2 tbsp chopped fresh oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb cleaned squid
- lemon wedges
In large bowl, whisk together olive oil, garlic, lemon rind and juice, oregano, salt and pepper.
Cut squid tentacles from tubes. 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.
Recipe Source: Canadian Living