Calamari Alla Griglia

Summary

Prep Time	30 mins
Cook Time	5 mins
Total Time	2 hrs 35 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

2 medium calamari tubes

For the marinade:

Instructions

If you are lucky enough to get fresh calamari, you should definitely grab it! In this case, the best thing to do is to have the fish man you trust remove the calamari. Frozen calamari are also quite ok.
If you have to or want to prepare the calamari yourself, proceed as follows: Wash the squids and grasp them individually with one hand. Carefully pull off the head and tentacles with the other hand. Throw your head away. Remove the clear ink bag and spine from the body. Leave the tubes intact. Peel off the outer brown skin and wash again under cold water.
Depending on your preference and size, the tentacles can be chopped up or, in the case of small calamari, whole, also marinated and grilled.
For the marinade now press through the garlic cloves, chop the parsley and mix both with the juice of half a lemon, the olive oil, a little salt and, depending on your taste, a little rosemary and / or sage and marinate the squid with it for several hours. Do not use too much lemon with a larger amount, otherwise it will easily get too sour.
If you want something more sophisticated, you can cut the tubes decoratively. You only need two large kitchen knives: one knife is placed in the tube and the other knife is used to cut the tubes every 1 to 2 cm on one side. If you then cut through every second incision on the side, you will have a particularly interesting work of art on your plate.
Then just briefly on the grill or in the pan and enjoy!
We like to go with rosemary potatoes and spinach leaves or just a large green salad and baguette.
Incidentally, scampi also go very well with it! You already have a small fish platter.

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