Best 2 Oregano Lemon Grilled Calamari Recipes

Oregano lemon grilled calamari is a delectable seafood dish that combines the bright flavors of oregano and lemon with the tender texture of calamari. Grilled calamari is a healthy and flavorful dish that can be enjoyed as an appetizer or main course. Whether you're a seafood lover or simply looking for a new and exciting way to prepare calamari, this recipe is sure to impress your taste buds.

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GRILLED CALAMARI

Grilled Calamari image

Provided by Food Network

Categories appetizer

Time 3h

Yield 4 to 6 appetizer portions

Number Of Ingredients 21

Ingredients

1 1/2 pounds cleaned squid (about 3 pounds whole) tentacles separated from the bodies, rinsed and patted dry
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
2 teaspoons fresh oregano leaves
2 cloves garlic, peeled and smashed
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
8 new potatoes, cut in 1/2
1 small loaf focaccia bread, sliced
Green and Nicoise olives, pitted and chopped
Essence, recipe follows
Chopped parsley, garnish
Lemon wedges, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried thyme

Steps:

Cut the squid bodies along the sides to open flat. With a thin sharp knife, lightly score the insides, being careful not to cut through all the way.
In a bowl, combine 2 tablespoons of the olive oil, lemon juice, oregano, garlic, salt, and red pepper flakes. Add the squid bodies and tentacles, toss to coat, and marinate for 2 hours, refrigerated, turning twice.
Preheat the grill to high heat.
Cook potatoes in boiling salted water until tender. Drain and set aside.
With a pastry brush, lightly coat both sides of the sliced bread with the remaining 2 tablespoons olive oil. Place the bread on the hot grill and cook until golden brown on both sides, 2 to 4 minutes. Arrange on a large platter.
Grill the squid, turning until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove the squid to a cutting board and slice into strips. Slice the tentacles if desired.
Place the squid on top of the grilled bread and top with the chopped olives. Arrange potatoes decoratively around squid. Lightly drizzle with additional extra virgin olive oil as desired, sprinkle with Essence and parsley, and serve with the lemon wedges on the side.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GRILLED CALAMARI

Grilled Calamari image

The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 4 appetizer servings

Number Of Ingredients 7

Ingredients

1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice (1 small lemon)
1/2 teaspoon coarse salt
1 clove garlic, thinly sliced
2 sprigs fresh oregano, or 1/2 teaspoon dried
1 pound fresh squid, cleaned, rinsed, and well dried
Freshly ground black pepper

Steps:

In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs.
Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.

Tips:

When choosing calamari, look for firm, opaque flesh that is slightly pink or white in color. Avoid any calamari that is slimy or has a strong odor.
To clean calamari, first remove the head and tentacles. Then, use a sharp knife to score the body of the calamari in a criss-cross pattern. This will help the marinade to penetrate the calamari and will also prevent it from curling up when it is grilled.
To make the marinade, combine olive oil, lemon juice, oregano, garlic, salt, and pepper in a bowl. Whisk to combine.
Place the calamari in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes, or up to overnight.
When you are ready to grill the calamari, preheat your grill to medium-high heat. Brush the grill grates with oil to prevent the calamari from sticking.
Remove the calamari from the marinade and discard the marinade. Grill the calamari for 2-3 minutes per side, or until it is cooked through. Be careful not to overcook the calamari, as it will become tough.
Serve the grilled calamari immediately with lemon wedges and your favorite dipping sauce.

Conclusion:

Grilled calamari is a delicious and healthy seafood dish that is perfect for a summer cookout. The marinade in this recipe helps to tenderize the calamari and gives it a flavorful, lemony taste. The calamari is then grilled to perfection, resulting in a dish that is both crispy on the outside and tender on the inside. Serve the grilled calamari with lemon wedges and your favorite dipping sauce for a complete meal.