How to make calamari

Grilled calamari

This recipe turns a grilled calamari into a great main course for calamari fans.

Photo Tsambika

Rating: Ø 4.4 (2.231 votes)


90 min. Total time, 30 min. Preparation time, 60 min. Cooking & resting time


  1. For the grilled calamari, first prepare a marinade: peel and finely chop the garlic, remove the needles from the rosemary and also finely chop the needles. Eighth lemon. Then add the garlic, rosemary and half a teaspoon of pepper from the mill to a cup of olive oil and stir it all through. If you love the very fine, insidious spiciness, which is only easily noticeable after a minute, you can finely chop a small dried chilli pepper (Lombok) and add it to it. Do not add salt as it will not combine with the oil.
  2. Let stand for at least an hour to steep (refrigerator).
  3. Wash the calamari clean, remove the eyes and the beak (you can easily push it out), pull out the transparent whalebone. I always cut away the two long tentacles. I always peel off the skin and the squid is almost white. Pat dry.
  4. Oil the 140 ° hot grill plate with the olive oil from the 2nd cup, place the calamari on the plate and drizzle with olive oil (preferably with a brush, not too sparingly). After about 4 minutes, turn it over and use the brush to dab the olive oil prepared as a marinade on it. There should be enough of the garlic with it.
  5. From now on, do not turn it around, otherwise the garlic is not very digestible (it would become bitter), but on top of that it can unfold well and it is absorbed enough.
  6. If the skin has stayed on, the color is now white, crispy brown and purple. Skinless white and crispy brown. Salt a little, add pepper if necessary, arrange on a warm plate and garnish with lemon wedges.