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Grilled Calamari with Parsley and Chili

Easy Grilled Calamari with Parsley and Chili That Amazes

This Grilled Calamari with Parsley and Chili recipe balances bold spice and fresh herbs for a quick and flavorful dish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Seafood
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Calamari
  • 1 pound Fresh calamari Tender, cleaned squid tubes and tentacles
  • 2 tablespoons Extra virgin olive oil For brushing and preventing sticking
  • 1 teaspoon Sea salt To enhance the sweetness
  • 1 teaspoon Ground black pepper For balancing spice
For the Parsley and Chili Dressing
  • 1 cup Fresh flat-leaf parsley Chopped finely
  • 1 teaspoon Red chili flakes Adjust according to heat preference
  • 2 cloves Garlic Minced
  • 2 tablespoons Lemon juice For zesty acidity
Optional Garnishes
  • 1 loaf Crusty bread For mopping up the dressing
  • 2 Lemon wedges For serving

Equipment

  • grill
  • mixing bowl
  • basting brush

Method
 

  1. Preheat grill to medium-high heat (about 400°F). Oil grates lightly to prevent sticking, then let heat until hot, about 5 minutes.
  2. Brush calamari tubes and tentacles with olive oil; season generously with sea salt and ground black pepper.
  3. Grill calamari over direct heat for 1–2 minutes per side, until opaque with golden-brown edges; transfer immediately to a serving platter to rest.
  4. Chop parsley finely and combine with red chili flakes, minced garlic, lemon juice, and remaining olive oil in a bowl; stir until cohesive.
  5. Spoon or drizzle the dressing over warm calamari, tossing gently to coat every piece, then serve immediately.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 3gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 480mgPotassium: 300mgFiber: 1gVitamin A: 20IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Choose fresh calamari for the best results and avoid overcooking to maintain tenderness.

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