Grilled Calamari

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Yeah, this is a pricey dish, but if you want to prepare something special for a certain occasion you can plan for it by putting your pennies on the side for the ingredients! This will serve four with sides or two with a salad or something simple.
Grilled Calamari
2 lb fresh calamari, cleaned
1/3 cup olive oil or vegetable oil
1/4 cup lemon juice
3 cloves garlic, crushed but not chopped
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
wedges of lemon (for garnish)
Leave smaller tentacles whole and cut longer ones into 3″ to 4″ strands. Set aside.
The calamari tubes will be cut into thin strips, not rings, for serving.

This can be done before or after grilling. To slice before grilling: Cut the calamari tubes lengthwise and spread them open. Slice the opened tubes lengthwise into 1/8″ thick strips and proceed to marinating in the next step.

If slicing after grilling: Cut the calamari tubes lengthwise and spread open. Score the tubes lengthwise in several places (be careful not to cut all the way through) so that they will lay flat during grilling. Proceed to marinating in the next step.
In a medium bowl, combine the oil, lemon juice, garlic and spices.

Add the calamari and stir to coat. Cover and marinate in the fridge for one hour.
Heat your grill and place the calamari in a grill basket (discard the garlic). If the calamari has already been cut into strips, take care to arrange them in a single layer.
Grill over very hot coals (in batches, if necessary) for 1 to 2 minutes per side.

You want to slightly char the calamari, but not overcook it or it will become rubbery and tough.
If you haven’t already, slice the calamari into thin strips. Serve immediately with lemon on the side.

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