The word for squid in Italian is calamari (plural), which has practically replaced the use of squid in culinary recipes in English. Actually, in English, calamari is used primarily to refer to rings cut from the squid tube. The rings are breaded and fried frequently.
To prepare freshly caught squid (and octopus) and marinate them so that the texture is less rubbery and the flavor is very spicy. I’ve collected several recipes over the years, but by far my favorite is the marinated grilled calamari featured here. I strongly suggest that you do not make the recipe below unless you can get fresh calamari. Younger squid tend to have a less rubbery texture than larger older squid. However, I like the rubbery texture and do enjoy young and adult squid. Most parts of squid are edible, but are usually sold fresh with the tube, fins, and tentacles prepared. If you buy it whole, simply remove the head, the gut (make sure to remove the feather, they are clear cartilage on the inside) and remove the skin and fins. You will be left with the tube that needs to be washed thoroughly. Cut off the tentacles from the head and wash them along with the lapels.
Ingredients (for 5 people):
1 and 1/2 pounds – squid cleaned and prepared (tentacles, tube and fins)
1/2 cup of extra virgin olive oil
6 tablespoons lemon juice
2 tablespoons – fresh oregano leaves, minced
1 tablespoon fresh basil, chopped
12 garlic cloves, minced
2 tablespoons of pepper
1 tablespoon of salt
1 and 1/2 teaspoons – red pepper flakes
Cut the squid tubes so that they open and lay flat and add them along with the tentacles and flaps to a Ziploc Freezer bag along with the olive oil, lemon juice, oregano, basil, garlic, pepper, salt and flakes red pepper. Seal bag, shake to coat well, and marinate for 24 hours.
Once the squid are marinated, put the grill on high heat. Grill squid until cooked through (opaque), turning once (about 2 to 3 minutes). Remove from grill and slice squid if desired. Serve with lemon wedges as an appetizer.