Grilled Calamari with Spinach and Lemon
Tender grilled calamari served over a bed of sautéed spinach with a bright lemon sauce. A quick, elegant weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 350
- Protein
- 30g
Ingredients
- 1 lb calamari (cleaned, tubes and tentacles)
- 6 cups baby spinach
- 1 whole lemon
- 3 tbsp olive oil
- 2 cloves garlic
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Pat the 1 lb calamari dry with paper towels. In a bowl, toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- 2
Heat a grill pan or outdoor grill over high heat. Grill the calamari in a single layer, working in batches if needed, until charred and just opaque, about 2-3 minutes per side. Do not overcook or it will become rubbery.
- 3
While the calamari grills, heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Add the 2 minced garlic cloves and cook until fragrant, about 30 seconds.
- 4
Add the 6 cups baby spinach to the skillet and toss with tongs until wilted, about 2-3 minutes. Season with a pinch of salt and pepper.
- 5
Zest and juice the 1 lemon. Divide the spinach among plates, top with the grilled calamari, and drizzle with lemon juice and zest. Serve immediately.
- 6
Optional: add a pinch of red pepper flakes or a sprinkle of fresh parsley for extra flavor.
Tools you’ll need
- Grill pan or outdoor grill
- Large skillet
- Tongs
- Mixing bowl
- Zester or grater
- Citrus juicer
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