(makes 1 appetizer serving)
2 medium-sized squid (tubes and tentacles), cleaned
ground black pepper
1 clove of garlic, minced
1/4 cup extra virgin olive oil
juice of 1/4 lemon
1 tsp. dried Greek oregano
- Pre-heat your gas or charcoal grill to high heat. Drizzle your squid with some olive oil, add the minced garlic and sprinkle some sea salt and black pepper. Toss to coat all the squid.
- Place the tentacles on wooden skewers (little chance of losing this part of the squid through the grill). Ensure your grill surface has been brushed to remove any residue and wipe the grill with some kitchen towel that’s been dipped in vegetable oil.
- Place your calamari tubes and skewered tentacles on the hot grill and cook for a couple of minutes a side.
- Remove from the grill and blend your olive oil with the lemon juice and Greek oregano. Adjust seasoning and drizzle over your warm calamari. Sprinkle the calamari with sea salt and some more Greek oregano and garnish with a lemon wedge. Serve with some good, crusty bread.