Grilled concertina calamari with warm olives

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10 min


20 min



Grilled concertina calamari with warm olives

Photo, Andrew Grinton.

We partnered with President's Choice to create amazing dishes that celebrate flavours we love from across Canada.


  • 4 frozen whole squid , (about 600 g)
  • 2 tbsp PC New World EVOO Extra Virgin Olive Oil , divided
  • 1/2 tsp salt
  • 1/2 cup PC Olives Stuffed with Garlic
  • 1/2 cup PC Whole Kalamata Olives
  • 1 sprig rosemary
  • 1 sprig oregano
  • 1/4 tsp hot-red-chili-flakes
  • 1 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.


Chatelaine Quickies: Gourmet hot dogs

Nutrition (per serving)

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