|1 lb||squid (calamari), tubes only|
|extra virgin olive oil|
|1||lime, cut into wedges|
|2-3 sprigs||fresh parsley, finely minced|
|bamboo skewers, soaked|
- Preheat grill. Wash squid, pat dry with paper towel. Cut squid into 2-inch tubes and thread onto bamboo skewer. Season both sides with salt and pepper.
- Grill over medium-high heat for 4 minutes each side or until edges slightly charred.
- Drizzle olive oil over cooked calamari, squeeze lime over and top with parsley.
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