Grilled Calamari

I much prefer grilled calamari to it's deep-fried cousin. It's healthier and in my opinion, tastier. Once one gets beyond cleaning squid, you'll want to grill them each & every time.

Here's How:

1. Holding the body firmly, grasp the head and pull gently, twisting if necessary, to pull the head away from the body without breaking the ink sac. The internal body and tentacles will come with it.
2. Cut the tentacles from the head just below the eyes. At the center of the tentacles is a small beak. Squeeze to remove and discard.
3. Set aside the the tentacles to use (they're edible and tasty). If the recipe calls for ink, reserve it, otherwise discard the head and ink sac.
4. At the top of the body, there is a clear piece of cartilage. Pull it out and discard.
5. If the squid has an outer spotted membrane-type skin, pull it off and discard.
6. Under cold running water, wash the tube carefully, inside and out, to get rid of any sand or other remaining tissues, and wash the tentacles carefully as well.
7. If you're going to stuff them, you're finished. Set them aside to drain.
8. If you're going to fry them, remove the side fins and keep with the tentacles for cooking since they're edible. Let the squid drain.

Tip

1. If the ink sac breaks, just rinse the squid under cold running water to clear away.

On to preparing the squid for grilling. I like to score the inside of the tubes with a knife. This allows seasonings and marinade to adhere and they curl up nicely on the grill.

Take your squid tubes and tentacles and put them in a bowl. Add some olive oil, sea salt, black pepper, wine vinegar, garlic powder and toss.

Throw your squid onto your superhot grill and give them no more than 2 minutes per side. Plate and drizzle extra virgin olive oil, the juice of 1/2 a lemon and Greek oregano.

This can be served as an appetizer, or a main with a salad....either way it's delish!

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