Grilled Fresh Calamari Skewers with Chimichurri

FreshAIG Quick Facts

• Species: Longfin Inshore Squid (Doryteuthis pealeii)
• Total Time: 30 minutes
• Diet Type: Low-Carb, Gluten-Free, Keto

Preparation Method: Fast, high-heat grilling ensures the calamari remains tender while developing a smoky char, perfectly complemented by a zesty, herbaceous chimichurri.

Serves: 4 people

Ingredients

• 1 lb fresh calamari (tubes and tentacles), cleaned and cut into thick rings
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Wooden or metal skewers (soak wooden skewers in water for 30 minutes)
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• Lemon wedges for serving

Instructions

1. In a small bowl, whisk together the parsley, cilantro, garlic, red wine vinegar, extra-virgin olive oil, and red pepper flakes to create the chimichurri sauce. Set aside to let the flavors meld.
2. Preheat your grill to medium-high heat.
3. Thread the calamari rings and tentacles onto the prepared skewers.
4. Brush the calamari skewers lightly with 2 tablespoons of olive oil, and season evenly with smoked paprika, salt, and black pepper.
5. Place the skewers directly onto the hot grill grates. Grill for 2 to 3 minutes per side, just until the calamari turns opaque white and develops light grill marks. Do not overcook, or the squid will become rubbery.
6. Remove the skewers from the grill and transfer to a serving platter.
7. Spoon the fresh chimichurri sauce generously over the warm calamari.
8. Serve immediately with fresh lemon wedges and your favorite grilled vegetables.