Grilled Calamari with Parsley

1. 1

   Light a gas or charcoal grill.

2. 2

   In a small bowl, combine 1/2 cup of the olive oil with the parsley, garlic and a generous pinch of salt and pepper.

3. 3

   In a large bowl, toss the squid with the remaining 2 tablespoons of olive oil and season generously with salt and pepper.

4. 4

   Double-skewer the squid bodies and grill until cooked through and charred in spots, about 3 minutes.

5. 5

   Baste the cooked squid with half of the parsley mixture, then grill the squid for 1 minute longer.

6. 6

   Mound the squid on a platter, drizzle with the remaining parsley mixture and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.