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Barbecued Squid - (Kalamaria Marinata)
1 1/2 pounds squid -- cleaned
1/4 cup olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 cup red wine vinegar
2 lemons -- juiced
3/4 cup extra-virgin olive oil
2 garlic cloves -- minced
1 teaspoon finely-chopped fresh oregano
1 teaspoon chile flakes
2 teaspoons salt
1 teaspoon freshly-ground black pepper
Clean the squid thoroughly, removing the backbone and head. Separate the tentacles from the body. Leave the tentacles and the body, whole.
Brush the squid with the olive oil and season with salt and pepper. Place on a hot grill and mark on all sides. Grill until cooked through about 3 minutes.
In a bowl mix together the vinegar, lemon juice, extra-virgin olive oil, garlic, oregano, chile, salt, and pepper. Pull the squid from the grill and cut the body into inch-sized rings leaving the tentacles whole. Put the squid in the marinade hot. Mix well. Serve warm or chilled as a meze with a glass of ouzo.
This recipe yields 6 servings.