Grilled concertina calamari with warm olives

Prep 10 min
Total 20 min
Serves 4

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frozen whole squid, (about 600 g)
1/2 tsp
1 sprig
1 sprig
lemon, halved
3 slices
feta, (optional)


  • HEAT barbecue to medium-high.
  • PAT squid dry with paper towels. Place butter knife inside a squid. Using a sharp knife, slice into generous ¼-in.-thick rings. The butter knife will prevent the knife from cutting all the way through. Repeat with remaining squid. (Each will look like a row of rings held together by a seam.) Toss squid with 1 tbsp of the oil and salt in a medium bowl until coated.
  • PLACE olives, herbs and pepper flakes on a 12 × 12-in. piece of foil. Drizzle with remaining 1 tbsp of oil and stir to combine. Fold edges toward the centre and fold over to seal.
  • OIL grill. Grill olive packet and lemon, cut-side down, until warmed through, 6 to 8 min. Cook squid until slightly charred and just tender, 1 to 2 min per side. Transfer to a plate. Serve calamari and olives with a squeeze of lemon and feta.



Calories 264, Protein 24 g, Carbohydrates 8 g, Fat 16 g, Sodium 681 mg. Excellent source of vitamin B12

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