Main Dishes Mediterranean
Spanish Grilled Calamari with Lemon-Parsley Gremolata
Method
Make Gremolata: Mix the chopped parsley, lemon zest, juice, and minced garlic in a small serving bowl.
Prep Calamari: Pat the calamari tubes completely dry and brush evenly with the extra virgin olive oil.
Flash Grill: Sear calamari in a smoking-hot griddle pan for 2 minutes per side until lightly charred.
Dress Dish: Slice the grilled calamari into rings, toss immediately with the fresh gremolata, and serve.
Chef's Tip
Nutritional Insight: This low-calorie, pure marine protein rapidly triggers satiety signals while fully preserving lean muscle tissue on a metabolic protocol. Culinary Hack: Score the inside of the calamari tubes in a crosshatch pattern to prevent curling and ensure fast, even cooking.
Nutrition Facts
Per serving
198
Calories
28 g
Protein
7 g
Fat
3 g
Carbs
