Grilled Calamari with Potatoes and Spinach
Tender grilled calamari served over crispy potatoes and wilted spinach, finished with a squeeze of lemon and a drizzle of herb oil. A simple, elegant weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 25g
Ingredients
- 1 lb calamari (bodies and tentacles)
- 1 lb baby potatoes
- 5 oz baby spinach
- 1 lemon
- 4 tbsp olive oil
- 2 cloves garlic
- 1 tsp dried oregano
- 1 tsp salt
Instructions
- 1
Boil the 1 lb baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly, then halve them.
- 2
In a large skillet, heat 2 tbsp olive oil over medium-high. Add the halved potatoes and cook until golden and crispy, about 8 minutes, turning occasionally. Season with 1/2 tsp salt.
- 3
Add the 2 minced garlic cloves and 1 tsp dried oregano to the skillet, cook for 1 minute until fragrant. Add the 5 oz baby spinach and toss until just wilted, about 2 minutes. Remove to a plate.
- 4
Pat the 1 lb calamari dry. Brush with 1 tbsp olive oil and season with remaining 1/2 tsp salt. Grill on a hot grill pan or outdoor grill for 2-3 minutes per side until charred and just opaque.
- 5
Slice the grilled calamari into rings if whole. Serve over the potatoes and spinach, squeeze the lemon wedge over everything, and drizzle with the remaining 1 tbsp olive oil.
- 6
Optional: add a pinch of red pepper flakes or fresh herbs like parsley if you have them.
Tools you’ll need
- Large pot
- Large skillet
- Grill pan or outdoor grill
- Tongs
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