Grilled Calamari

1. 1

   Clean calamari according to the directions on page 40, leaving the skin on if you like (as I do).

2. 2

   Toss the cleaned calamari bodies and tentacles, 1/4 cup olive oil, the garlic, thyme, salt, and crushed red pepper together in a bowl until the calamari are coated.

3. 3

   Cover the bowl, and marinate in refrigerator for 1 hour or up to overnight.

4. 4

   Prepare a charcoal grill well ahead, so you have hot, glowing coals.

5. 5

   Or heat a wide cast-iron skillet or griddle over high heat until a drop of water bounces and sizzles.

6. 6

   Lay the squid onto the grill or in the skillet.

7. 7

   Set a heavy skillet on top of the calamari to weight them down so as much of them as possible makes contact with the hot grill or skillet.

8. 8

   This makes it easier for the calamari to cook evenly and brown well.

9. 9

   Cook, turning once, until golden on both sides, about 6 minutes.

10. 10

    Transfer to a warm platter and drizzle with additional extra-virgin olive oil, if you like.

11. 11

    Sprinkle with chopped Italian parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.