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Main course · Greek

Grilled Squid with Lemon and Oregano (Kalamari Skaras)

25 min Serves 4 ~278 kcal/serving ~£8.80 (£2.20/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g cleaned squid tubes and tentacles
  • 2 garlic cloves
  • 1 tsp dried oregano
  • 4 tbsp olive oil
  • 2 lemon
  • 15 g flat-leaf parsley

Nutrition (per serving)

Calories
278 kcal
Protein
24.2 g
Carbohydrate
7 g
of which sugars
1.3 g
Fat
15.8 g
of which saturates
2.5 g
Fibre
2.6 g
Salt
0.17 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Score the squid tubes lightly in a criss-cross pattern and pat dry.

  2. 2

    Crush the garlic and mix with 2 tablespoons of the olive oil, the dried oregano and the juice of one lemon.

  3. 3

    Toss the squid in the mixture and leave to marinate for 10 minutes.

  4. 4

    Heat a griddle pan to very high and cook the squid for 1 to 2 minutes on each side until opaque and lightly charred; do not overcook or it will toughen.

  5. 5

    Drizzle with the remaining olive oil, scatter with chopped parsley and serve with wedges of the second lemon.

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