Food & Cooking Recipes Ingredients Seafood Recipes Grilled Calamari 3.2 (91) Add your rating & review By Lucinda Scala Quinn Lucinda Scala Quinn Lucinda Scala Quinn is the former executive editorial director of food and entertaining at Martha Stewart Living, She is also the author of six cookbooks and founder of kitchenware brand, Mad Hungry. Editorial Guidelines Updated on July 27, 2011 Rate PRINT Share Yield: 4 appetizer servings 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). Ingredients ¼ cup extra-virgin olive oil 1 ½ tablespoons fresh lemon juice (1 small lemon) ½ teaspoon coarse salt 1 clove garlic, thinly sliced 2 sprigs fresh oregano, or ½ teaspoon dried 1 pound fresh squid, cleaned, rinsed, and well dried Freshly ground black pepper Directions 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. Originally appeared: Mad Hungry, February 2011, Mad Hungry, February 2011 Rate It PRINT