Greek Style Grilled Calamari
Can be Doubled| Can be Halved
This recipe is proof that calamari doesn’t have to be deep fried to be tasty. I came up with it after having the grilled calamari at my favorite Greek restaurant Akti, which is in the Astoria neighborhood of Queens. When Mahir, Meenakshi and I go, we order the grilled squid and shrimp platter to share, and I always relish the tender squid! Since calamari is one of the least expensive fish, takes literally two minutes to cook and has around 205 calories for a half-pound (according to Calorie King), it a no brainer to make it at home. Unfortunately, it’s also overlooked as the star it can be, and most home cooks I know don’t have it as part of their lineup. Hopefully, this super easy recipe will inspire you to change that! ~Shivani
one pound of calamari, tentacles and body (most fishmongers already sell it cut up and divided into these two parts)
2 teaspoons of olive oil
1/2 to 1 teaspoon of dried oregano
1/4 teaspoon paprika (optional)
1 tablespoon of lemon juice
salt and pepper, to taste
Warm a large non-stick grill pan over medium heat.
In a bowl, toss together all of the ingredients with the squid.
Grill the squid until done. About 45 seconds to one minute per side. Take care not to overcook or the dish will be chewy.
Squeeze with extra lemon juice, if desired.
In keeping with the Greek theme, eat this dish with a salad of chopped romaine lettuce, tomato, red onion, cucumbers, Kalamata olives, a little feta cheese and a red wine vinegar and olive oil dressing. Warmed whole wheat pita is a good starch pairing.