Grilled Calamari - The Ultimate Summer Meze!

Ingredients (serves 4)

• 1 kg fresh or thawed calamari, cleaned

• ⅓ cup extra-virgin olive oil

• Juice of 1 lemon

• 1 tsp dried oregano

• Salt & freshly ground black pepper

• 1 garlic clove, minced (optional)

• Wooden skewers (if you prefer kebab-style)

 Method

1. Prep the calamari

   • If using fresh, clean them thoroughly. If frozen, fully thaw and pat dry.

2. Marinate (optional but recommended)

   • Whisk together olive oil, lemon juice, oregano, garlic (if using), salt, and pepper.

   • Toss calamari in the marinade or brush it on, and let rest 20–30 minutes.

3. Heat the coals

   • Wait until glowing embers form—no large flames. A proper grill grate is ideal.

4. Grill

   • Place calamari directly on the grate or thread onto skewers.

   • Cook over high heat 2–3 minutes per side. Do not overcook—calamari will turn rubbery.

5. Finish and serve

   • Drizzle with a little extra olive oil, a squeeze of lemon, and a sprinkle of oregano.

   • Serve immediately with coarse sea salt and crusty bread.

 Which wine pairs best?

• Lefkos Mavropetritis (White)
  Our crisp dry white with fruity aromas and lively acidity perfectly complements the smoky, briny notes of the calamari.

• Ampelikos Rosé
  This rosé from Greek varieties offers red-fruit aromas and a refreshing finish that balances the grill’s char.

• Light Sparkling Wine
  For a fun twist, our delicate sparkling adds a playful effervescence to every bite.

 Tips

• For larger calamari tubes, score them in a crosshatch pattern to ensure even cooking.

• If you’re short on time, you can grill them on a stovetop grill pan or under a hot broiler for similar results.

• Always cook quickly over high heat for tender calamari.