| CALAMARI
(SQUID) RECIPES FROM GUERITA SPORTFISHING
Linguine with Squid and Clams 1 pound cleaned squid 1 tbsp. extra-virgin olive oil 1 tbsp. fresh lemon juice 1/4 tsp. salt 1/8 tsp. ground black pepper 1 tbsp chopped fresh parsley Many lemon wedges Metal skewers Prepare grill. Rinse squid with cold running water and pat dry with paper towels. Cut squid bodies lengthwise down one side and open flat. Cut tentacles in half if large. In bowl, combine oil, lemon juice, salt, and pepper. Add squid bodies and tentacles, tossing to coat. Thread squid bodies lengthwise onto skewers so they lie flat; thread tentacles onto separate skewers. Grill over high heat, turning once, until just opaque throughout, 1 to 2 minutes. Remove squid from skewers and pile on platter. Sprinkle with parsley and serve with lemon wedges. Return to recipes page |
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