Calamari alla Griglia

🔥 Prep

• Rinse the 500 g squid tubes and tentacles under cold water, pat dry with paper towels.
• Score the squid tubes in a crosshatch pattern (about ¼‑inch deep) without cutting through.
• Mince the 3 cloves garlic.
• Roughly chop the 0.25 cup fresh flat‑leaf parsley.
• Zest 1 tsp lemon and juice the lemon to obtain 3 tbsp lemon juice.
• In a small bowl, whisk together 4 tbsp extra virgin olive oil, 3 tbsp lemon juice, 1 tsp lemon zest, minced garlic, 1 tsp dried oregano, chopped parsley, 0.25 tsp red pepper flakes, 1 tsp flaky sea salt, and 0.5 tsp black pepper to make the salmoriglio dressing.

🔥 Cook

• 1. Preheat the grill to high heat (about 450‑500 °F) and let the grates get hot.
• 2. Brush the scored squid lightly on all sides with a thin layer of the salmoriglio dressing.
• 3. Place the squid directly on the grill grates and Grill for 2‑3 minutes per side, or until the flesh is opaque and shows light char marks.
• 4. While grilling, baste the squid occasionally with more dressing using a brush.
• 5. Flip the squid only once to avoid tearing; total cooking time should be 4‑6 minutes.
• 6. Remove the squid from the grill and transfer to a cutting board; let rest 2 minutes before slicing into rings or leaving whole.

🔥 Serve

• Arrange the grilled squid on a platter and drizzle with any remaining salmoriglio dressing.
• Garnish with extra lemon wedges and a sprinkle of fresh chopped parsley.
• Serve immediately with crusty Italian bread, grilled vegetables, or a simple arugula salad tossed with olive oil and lemon.