RECIPE

Grilled Calamari with Parsley

• Recipe by Marcella Giamundo

When he was a teenager, Marcella's brother Nello was always fishing for squid with his friends. Instead of using fishing rods or nets, they tied anchovies onto nylon string and wrapped the free end around a finger. Marcella rarely joined the fishing expeditions, but she loved to grill the squid with lots of garlic and herbs.

• Fast
• Healthy

Ingredients

1. 1/2 cup plus 2 tablespoons extra-virgin olive oil
2. 1/2 cup finely chopped flat-leaf parsley
3. 3 garlic cloves, minced
4. Salt and freshly ground pepper
5. 2 pounds cleaned small squid (see Note)

Directions

1.  
2. Light a gas or charcoal grill. In a small bowl, combine 1/2 cup of the olive oil with the parsley, garlic and a generous pinch of salt and pepper. 
3. In a large bowl, toss the squid with the remaining 2 tablespoons of olive oil and season generously with salt and pepper. Double-skewer the squid bodies and grill until cooked through and charred in spots, about 3 minutes. Baste the cooked squid with half of the parsley mixture, then grill the squid for 1 minute longer. Mound the squid on a platter, drizzle with the remaining parsley mixture and serve immediately. 

Notes

Look for small squid—they're super-tender and cook very quickly. The bodies should be about 3 inches long.