Grilled Calamari

How to prepare grilled calamari

1. How to choose fresh calamari:
   - the skin should have purple (cherry-colored) spots, not brown;
   - the white tube beneath the skin should have a sheen, not be dull white;
   - if you touch the tentacles, they should be flexible not mushy, you should feel they're still elastic
2. How to clean (see photos below):
   - remove the spotted skin starting from the tail end, it comes off very easily from there
   - pull out the head (tentacles), it will come out with an intestine that needs to be removed
   - clean inside the white tube: first remove a transparent plastic-like quill, then remove everything gelatinous inside; hold the tube under running water and clean the interior well
   - clean the head: between the tentacles there's a cartilage with a black dot in the middle, remove it by squeezing from the base like you'd squeeze a pimple 😋; cut off the eyes using scissors or a knife
3. Preparation: in a bowl, mix lemon zest, juice from half a lemon, cumin, crushed garlic, paprika, oil, salt and pepper. Add the calamari to the bowl, mix well, then cover with plastic wrap. Let marinate in the refrigerator for half an hour to an hour.
5. Place the drained calamari on a hot grill pan (no fat!!!). Grill on both sides for 3 minutes.
6. Serve with lime or lemon wedges.

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