Serves 2

Prep time 20 mins


4 medium-sized squid (tubes and tentacles), cleaned
Sea salt
Ground black pepper
2 cloves of garlic, minced
1/2 cup extra virgin olive oil
Juice of 1/2 lemon
2 tsp. dried Greek oregano


Pre-heat gas or charcoal grill to high heat. Drizzle squid with some olive oil, and the minced garlic and sprinkle some sea salt and black pepper. Toss to coat all the squid. Thread the tentacles on wooden skewers to reduce the risk of losing this part of the squid through the grill. Ensure your grill surface has been brushed to remove any residue and wipe the grill with some kitchen towel that’s been dipped in vegetable oil. Place your calamari tubes and skewered tentacles on the hot grill and cook for a couple of minutes a side. Remove from the grill and blend your olive oil with the lemon juice and oregano. Adjust seasoning and drizzle over your warm calamari. Sprinkle the calamari with sea salt and some more oregano and garnish with a lemon wedge.