Kalamari Sta Karvouna - Grilled Calamari (Squid)
Are you looking for a refreshing and flavourful seafood appetizer that's healthy, affordable and NOT fried? Search no more: Kalamari Sta Karvouna (Grilled Squid) is the closest you'll get to a Greek Taverna in your own home!
If I go to a restaurant and see "Fried Calamari" on the menu, I shake my head back and forth in disappointment. Grilled Squid is so scrumptious and savory that I just can't deal with the thought of flouring and frying it, and anyone that's had it grilled will understand and appreciate my feeling on frying squid.
Kalamari Sta Karvouna is a favorite seafood meze in Greece. Imagine this: It's mesimeri (mid-afternoon). You're bathing in the warm, crystal clear waters of Halkidiki (a peninsula in Northern Greece that resembles 3 fingers). From the sea, you're watching the crowds on the white sand. They're playing paddle ball, sunbathing, drinking frappes, listening to music, and enjoying their company. Nothing can beat this - you're in paradise. All of a sudden you get a whiff of seafood on the grill. You look over to an open air taverna situated right on the water. It's quiet, quaint, and inviting. You're stomach starts to rumble in hunger, so you swim to the shore. You cover yourself with a towel and walk to the taverna.
With a gorgeous view and setting, you order 4 things: Fresh bread, Horiatiki Salata (Greek Village Salad), Grilled Kalamaria (Squid), and Chilled Ouzo. The salt from the sea is still on your lips, the breeze is warm yet refreshing, and you're watching your food prepared freshly. - SIGH - I miss these days.
The Grilled Squid was the best I'd ever had - lathered in olive oil, lemon juice, and fresh herbs - I drool at the thought and taste. Here's the recipe for Kalamari Sta Karvouna (Grilled Calamari).
If I go to a restaurant and see "Fried Calamari" on the menu, I shake my head back and forth in disappointment. Grilled Squid is so scrumptious and savory that I just can't deal with the thought of flouring and frying it, and anyone that's had it grilled will understand and appreciate my feeling on frying squid.
Kalamari Sta Karvouna is a favorite seafood meze in Greece. Imagine this: It's mesimeri (mid-afternoon). You're bathing in the warm, crystal clear waters of Halkidiki (a peninsula in Northern Greece that resembles 3 fingers). From the sea, you're watching the crowds on the white sand. They're playing paddle ball, sunbathing, drinking frappes, listening to music, and enjoying their company. Nothing can beat this - you're in paradise. All of a sudden you get a whiff of seafood on the grill. You look over to an open air taverna situated right on the water. It's quiet, quaint, and inviting. You're stomach starts to rumble in hunger, so you swim to the shore. You cover yourself with a towel and walk to the taverna.
With a gorgeous view and setting, you order 4 things: Fresh bread, Horiatiki Salata (Greek Village Salad), Grilled Kalamaria (Squid), and Chilled Ouzo. The salt from the sea is still on your lips, the breeze is warm yet refreshing, and you're watching your food prepared freshly. - SIGH - I miss these days.
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| Halkidiki |
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| View from the Taverna |
This is what I picture everytime I make and eat Kalamari Sta Karvouna. It brings me right back to that day in Halkidiki.
The Grilled Squid was the best I'd ever had - lathered in olive oil, lemon juice, and fresh herbs - I drool at the thought and taste. Here's the recipe for Kalamari Sta Karvouna (Grilled Calamari).
What You'll Need:
2 Lbs. of Fresh Squid (Tubes and Tentacles), Cleaned
Wooden Skewers, Soaked in Water
1 Cup of Arugula
1 Lemon, Sliced into Wedges
What You'll Need - Marinade:
1 cup of Extra Virgin Olive Oil
1/4 Cup of Red Wine Vinegar
4 Garlic Cloves, Minced
Juice of 2 Lemons
Fresh Parsley - 2 Springs, Chopped
1-2 Tbsp. Dried Oregano
Sea Salt, Black Pepper to Taste (I also add Red Pepper Flakes)
Yields 10-12 Servings
Yields 10-12 Servings
STEP 1: Clean the squid with water. Place in a deep dish bowl long enough to fit skewers.
STEP 2: In a medium size bowl, mix all ingredients for the marinade well. Pour over the Squid and cover. Allow squid to marinate for minimum of 1 hour, maximum 24 hours.
STEP 3: Place your squid tubes and tentacles on the soaked wooden skewers. Place the skewers back in the marinade until ready to grill.
STEP 4: Prepare a smaller portion of marinade to drizzle on the grilled calamari once done. Use all ingredients provided above for the marinade, but in smaller portions.
STEP 5: Start your Gas or Charcoal Grill. Allow to reach high temperature. Place your skewers on the grill and allow to cook for a few minutes on each side (I usually do 3-4 minutes on each side). I cook the tentacles a bit longer because I like them crispy. DO NOT OVERCOOK! It will have the consistency of rubber - no good!
STEP 6: Cover your serving dish with Arugula. Remove the squid off the skewers and place over the bed or arugula. Drizzle your second marinade over the cooked squid. Place lemon wedges on plate and serve warm.
You're guests will rave! Happy Spring and Kali Orexi!
- Sophia Eleni
PS - Perfect recipe for those who are fasting for Lent!
PS - Perfect recipe for those who are fasting for Lent!
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