Mediterranean Grilled Calamari with Lemon & Chilli Oil

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Description

This Mediterranean-inspired grilled calamari is fresh, smoky, and irresistibly flavorful. Tender calamari is quickly grilled to perfection, then drizzled with a zesty lemon and chilli oil that enhances its natural sweetness. The dish is light yet satisfying, perfect as an appetizer, side, or main course served with a crisp salad, grilled vegetables, or warm pita bread. It captures the essence of coastal Mediterranean cooking — simple, healthy, and bursting with flavor.

Ingredients for Mediterranean Grilled Calamari with Lemon & Chilli Oil

  • 1 lb (450 g) fresh calamari, cleaned (tubes and tentacles)

  • 3 tbsp extra virgin olive oil

  • 2 tbsp fresh lemon juice

  • 1 tsp lemon zest

  • 2 fresh red chilies, finely sliced (or 1 tsp dried red chili flakes)

  • 2 garlic cloves, minced

  • 1 tbsp fresh parsley, chopped

  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare Calamari: Rinse and pat dry calamari. Lightly score the tubes in a crisscross pattern (to help them cook evenly and absorb flavor).

  2. Make Marinade: In a bowl, mix 2 tbsp olive oil, 1 tbsp lemon juice, garlic, salt, and pepper. Toss calamari to coat and marinate for 15–20 minutes.

  3. Heat Grill: Preheat a grill pan or outdoor grill over medium-high heat until hot. Brush lightly with oil.

  4. Grill Calamari: Cook calamari for 1–2 minutes per side until just opaque and lightly charred. Do not overcook, or it will turn rubbery.

  5. Make Chilli Oil: In a small bowl, whisk remaining 1 tbsp olive oil, lemon juice, lemon zest, and sliced chilies.

  6. Serve: Transfer grilled calamari to a platter, drizzle with chilli-lemon oil, and sprinkle with fresh parsley. Serve immediately.

Notes

  • Fresh calamari is best, but frozen (thawed) works fine if well-drained.

  • Quick cooking is essential — calamari becomes rubbery if grilled too long.

  • Adjust chilli level depending on spice preference.

  • This dish pairs beautifully with tzatziki, couscous, or roasted vegetables.

Tips

  • Pat calamari dry thoroughly before grilling for better searing.

  • If using wooden skewers, soak them in water for 30 minutes before threading calamari.

  • Add a touch of smoked paprika to the chilli oil for a deeper flavor.

  • Serve with chilled white wine or sparkling water with lemon for a refreshing pairing.

Servings

  • Serves 2 as a main course or 4 as an appetizer.

Nutritional Info (per serving, as appetizer – approx.)

  • Calories: 190

  • Protein: 24 g

  • Fat: 9 g

  • Carbohydrates: 2 g

  • Fiber: 0.5 g

  • Sodium: 300 mg

Health Benefits

  • Low in calories & fat – perfect for a light meal.

  • High in protein – supports muscle repair and satiety.

  • Rich in omega-3 fatty acids – good for heart and brain health.

  • Garlic, lemon, and chili provide antioxidants and boost immunity.

Q & A

Q1: Can I use squid instead of calamari?
Yes — calamari is a type of squid. You can substitute with any tender squid variety.

Q2: Can I make this without a grill?
Yes — use a hot cast-iron skillet or grill pan indoors for similar results.

Q3: How do I keep calamari tender?
Cook either very quickly (1–2 minutes) or long and slow (at least 30 minutes in a stew). Anything in between makes it tough.

Q4: Can I prepare this ahead?
You can marinate calamari ahead, but grill just before serving to maintain tenderness.

Q5: What can I serve with it?
Perfect sides include Greek salad, roasted potatoes, lemon couscous, or crusty bread for soaking up the chili oil.

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