How to Make Grilled Calamari - Italian Style by Laura Vitale Episode 50 'Laura in the Kitchen'
Yields: 8-10 servings | Serving Size: 3/4 cup (or 4-5 oz.) |Calories: 130 | Total Fat: 6.5 g | Saturated Fat: 1.1 g | Trans Fat: 0 g | Cholesterol: 198 mg | Sodium: 192 mg | Carbohydrates: 4.6 g | Dietary Fiber: 0.6 g | Sugars: 0 g | Protein: 13.5 g | SmartPoints (Freestyle) 2
- 1 ½ pounds cleaned squid, tentacles and bodies
- 3 tablespoons extra virgin olive oil
- 2 lemons
- 2 garlic cloves, minced
- ¼ teaspoon Kosher or sea salt
- ¼ tsp freshly ground black pepper
- 1 tsp Old Bay Seasoning or try Skinny Ms. Seafood Seasoning
- 1 tsp dried oregano
- 1 tsp crushed red pepper
- 1 tbsp fresh parsley, chopped
- Cut the squid bodies along the sides so they lay flat.
- In a bowl combine the olive oil, juice of one of the lemons and the rest of the ingredients, except the parsley.
- Add the squid, toss to coat and refrigerate for 2 hours, tossing every 30 minutes or so, to make sure the marinade gets evenly distributed.
- Preheat the grill to high. Place a piece of foil on the grill and brush it with a light coating of vegetable oil to keep the squid from slipping through the grill grates and sticking to the foil.
- Grill the squid, about 3 – 4 minutes per side, until it turns opaque.
Video: Quick Simple Grilled Calamari Appetizer - Mad Hungry with Lucinda Scala Quinn
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