Grilled calamari

Ingredients for 1 servings:

• 2 m.-sized calamari tubes
• ½ lemon(s), untreated
• 3 tbsp olive oil, good
• 1 clove(s) garlic, fresh
• some parsley
• Salt
• rosemary
• sage

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 35 minutes

grilled squid, also suitable for scampi

If you’re lucky enough to get fresh calamari, you should definitely go for it! In this case, it’s best to have your local fishmonger gut the calamari straight away. Frozen calamari is also fine, though. If you need or want to prepare the calamari yourself, proceed as follows: Wash the squid and hold them individually with one hand. With the other hand, carefully peel off the head and tentacles. Discard the head. Remove the transparent ink sac and the backbone from the body, leaving the tubes intact. Peel off the outer brown skin and wash it again under cold water. The tentacles can also be marinated and grilled, chopped up as desired and depending on the size or whole in the case of small calamari. For the marinade, press the garlic cloves, chop the parsley, and mix both with the juice of half a lemon, the olive oil, a little salt, and, if desired, a little rosemary and/or sage. Marinate the squid for several hours. If you’re making a large batch, don’t use too much lemon, or it will easily become too acidic. If you want something more sophisticated, you can cut the tubes decoratively. All you need are two large kitchen knives: Place one knife inside the tube and use the other to cut into the tubes every 1 to 2 cm on one side. If you then cut through every other cut on the side, you’ll have a particularly interesting work of art on your plate. Then simply put it on the grill or in the pan and enjoy! We like it best with rosemary potatoes and leaf spinach, or just a large green salad and baguette. Scampi also goes really well with it! Now you’ve got a small fish platter.