Grilled Squid with Lemon
Calamari marinated with olive oil, lemon, garlic, and chili — seafood on the BMC grill.
Elevate your seafood game: spicy grilled calamari with a zesty citrus marinade. On the BMC Fogo, it's tender inside with a light char outside. Finish with fresh lemon and parsley.
Serves
- 4 people
Ingredients
- 1 lb calamari, cleaned, bodies cut into rings
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- 2 tsp red pepper flakes
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Lemon wedges for serving
Method
- Marinate: Combine oil, lemon juice, parsley, pepper flakes, garlic, salt, and pepper. Add calamari and marinate 30 minutes at room temperature.
- Preheat: Heat BMC Fogo to high. Clean and lightly oil the grates.
- Grill: Drain excess marinade and grill in a single layer, 2–3 minutes per side until opaque and lightly charred.
- Serve: Transfer to a plate, squeeze lemon over top, garnish with parsley. Serve immediately.
Time
- Total: 1 h · Active: 10 min
Pairing
Crisp Sauvignon Blanc or dry Rosé. Sparkling water with lemon for a refreshing non-alcoholic option.