When it’s in oil, it’s calamari. When it’s over the flame, it’s grilled squid. That’s how we roll in my house. And this is one of the easiest yet most delicious preps you’ll find. Just be sure to use a perforated iron sheet on the grill so the tentacles and slippery squid pieces don’t fall between the grates. (Or you could broil in your oven, I guess.) Serves 4 as appetizer or 2 as main course.
1 lb squid, cleaned and with tentacles separated
1/4 c really good olive oil
1 t dried oregano or 1 T fresh, finely chopped
3/4 t salt
Method: sprinkle salt and oregano over the squid and pour on oil, rubbing with your hands so everything is evenly distributed. Marinate in refrigerator for at least 1 hour. Grill over high flame until translucence turns to white and the squid picks up a little char. Serve immediately.