Gegrillte Calamari in Olivenöl und gehackter Petersilie in einer Gusspfanne.

Grilled calamari with salsa verde

40 minutes

Mittel

4 people

Tender, quick to prepare, and packed with flavor: Grilled Calamari are a true delight when prepared correctly. The key? Don't overcook it. In this version, the tubes go straight onto the hot grill, while the tentacles are seared separately on a plancha or in a cast-iron grill pan until beautifully browned. Finally, everything comes together with sautéed shallots and a fresh salsa verde. Serve with a crusty baguette—perfect for soaking up the spicy sauce.

Ingredients

800 g Patagonian calamari
50 ml olive oil
1 small bunch of flat-leaf parsley
½ bunch of fresh coriander
1 lime (untreated, juice & zest)
2 cloves of garlic
5 shallots
Salt
Freshly ground pepper
Baguette for serving

Markus Jacob

Markus is a true grill master! Whether it’s grilling, smoking, or cooking—he’s right in his element and a real pro at what he does. On his Instagram account, he shares tips, tricks, and recipes with his community.

Preparation

For the salsa verde, combine 1 small bunch of parsley, 1/2 bunch of cilantro, 1 garlic clove, the juice and zest of one lime with about 25 ml of olive oil in a blender or with an immersion blender until coarsely chopped. Season with salt and pepper to taste.
If your calamari, unlike our Patagonian calamari, isn't ready to cook, start by removing the head. Detach the tentacles from the head (removing the beak, if present), then pull out the innards and the clear spine from the tubes. Gently peel off the skin. Rinse both tubes and tentacles thoroughly, then pat them dry. With our Patagonian calamari, simply give them a quick rinse and pat dry—they're ready to go.
Heat a little olive oil in a cast-iron pan and sear the tentacles. Grill the calamari tubes on the grill over direct heat for 3-5 minutes. Set both aside.
Dice the 5 shallots and the second garlic clove. Add them to a cast-iron pan along with a little olive oil and the salsa verde. Heat everything.
Once the oil is hot, add the tubes and tentacles to the pan and stir well. Season with a pinch of salt, some lime zest, and chopped parsley. Mix well, and serve with crusty baguette.

Tip: If you like it a bit spicier, blend a small green chili pepper into the salsa.

Markus Jacob

Markus is a true grill master! Whether it’s grilling, smoking, or cooking—he’s right in his element and a real pro at what he does. On his Instagram account, he shares tips, tricks, and recipes with his community.

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