(makes 1 appetizer serving)
2 medium-sized squid (tubes and tentacles),cleaned
ground black pepper
1 clove of garlic, minced
1/4 cup extra virgin olive oil
juice of 1/4 lemon
1 tsp. dried Greek oregano
- Pre-heatyour gas or charcoal grill to high heat. Drizzle your squid with some oliveoil, add the minced garlic and sprinkle some sea salt and black pepper. Toss tocoat all the squid.
- Placethe tentacles on wooden skewers (little chance of losing this part of the squidthrough the grill). Ensure your grill surface has been brushed to remove anyresidue and wipe the grill with some kitchen towel that’s been dipped invegetable oil.
- Place your calamari tubes and skewered tentacles on the hot grill and cook for a couple of minutes a side.
- Remove from the grill and blend your olive oil with the lemon juice and Greek oregano. Adjust seasoning and drizzle over your warm calamari. Sprinkle the calamari with sea salt and some more Greek oregano and garnish with a lemon wedge. Serve with some good, crusty bread.