No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Grilled Calamari

Grilled Calamari

  • Yield: 4 to 6 as an appetizer


  • 1 1/2 pounds cleaned squid (about 3 pounds whole), tentacles separated from bodies, rinsed and patted dry
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, peeled and smashed
  • 1/4 teaspoon salt
  • Chopped parsley, for garnish
  • Lemon wedges, for garnish


  • Cut squid bodies along sides to open flat. With a thin, sharp knife, lightly score insides, being careful not to cut all the way through.

  • In a bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and salt. Preheat grill to high heat.

  • Grill squid, turning occasionally, until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove squid to cutting board and slice into strips. Slice tentacles if desired.

  • Lightly drizzle with additional extra virgin olive oil as desired, sprinkle with and parsley, and serve with the lemon wedges on the side.

Recipe Details