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Grilled Calamari

Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice

Serves4 as a first course
  • Active time:15 min
  • Start to finish:15 in (30 min if preparing a charcoal grill)
Enrica Rocca, Venice, Italy
November 2009
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  • 2 cups lambs lettuce (māche)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 lb cleaned small calamari, bodies and tentacles separated
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • garlic clove, minced
  • chopped flat-leaf parsley
  • Prepare grill or heat a grill pan over medium heat until very hot.
  • Arrange lambs lettuce and tomatoes on a platter. Drizzle with 1 tablespoon olive oil.
  • Pat calamari dry and lightly oil grill or grill pan.
  • Grill calamari in batches if necessary, turning once with tongs, just until grill marks appear and flesh is no longer translucent, about 2 minutes per batch. Transfer as grilled to platter, then season with salt and pepper. Drizzle with lemon juice and remaining tablespoon olive oil, and sprinkle with garlic and parsley.