Grilled Calamari Recipe (BBQ Calamari)

Look, I live in Portugal where grilled calamari is practically a religion, and I've spent the last four years developing seafood recipes for a living. I'm telling you this because there are about 10,000 grilled calamari recipes on the internet, and you're probably wondering if this is the one that's actually worth making.

It is. Not because it's complicated or fancy, but because it's exactly right. After eating this dish at countless seaside restaurants and testing it in my own kitchen and multiple outdoor grills, this is the recipe that delivers: tender squid with char marks, glistening with olive oil and garlic, a squeeze of grilled lemon. The version that tastes like vacation. The one that's ridiculously easy and actually works.

The key to perfect grilled calamari? Two things: dry it really well (water is the enemy of a good sear), and a simple sauce. Hot grill, quick cook, drizzle and done.

If calamari is your idea of a good time, you've got to try my calamari with feta, chilis and garlic or Italian stuffed calamari next!

Why This Recipe Works

The genius here is in the simplicity. A garlicky herb sauce shares the heavy lifting with those char marks in the flavor department. I make the sauce first so it's ready to go the second the calamari comes off the heat and every piece gets coated while it's still hot.

What You'll Need - Ingredients for BBQ Calamari

The ingredient list is refreshingly short. Medium calamari tubes and tentacles are usually sold together, cleaned and ready to go. If you can only find tubes, that's fine too, though I love the texture contrast of the tentacles.

Full ingredient list and measurements included in the printable recipe card below.

Pro tip: If you're using a grill pan or cast iron skillet indoors instead of an outdoor grill, crank your exhaust fan. Calamari creates some smoke when it hits hot metal (in the best way), but your smoke detector might disagree.

How to Make Grilled Calamari: A Visual Guide

Serving Suggestions

This is perfect as an appetizer, but I've been known to make a double batch and call it dinner with some crusty bread and a simple tomato salad. Here in Portugal, it's common to serve "lula grelhada" with boiled potatoes (potatoes also love the garlic herb sauce!) and a salad or steamed veggies.

How do I know when calamari is done?

It will be opaque (not translucent) and slightly firm with visible char marks. Total cook time is 3-4 minutes. If it starts getting rubbery, you've gone too far.

Can I use frozen calamari?

Yes! You already know I love working with frozen seafood. Just thaw it completely in the fridge, then pat it very dry before grilling. Frozen calamari often releases more water, so the drying step is super important.

Why is my calamari tough?

Tough calamari indicates it's either undercooked or overcooked. You really only have two options with this type of seafood - cook it quickly (3-4 minutes) over high heat OR low and slow (45+ minutes braised). Anything in between will be questionable.

Ready to Grill?

This is the calamari recipe I come back to every single time. The one that tastes like those perfect seaside meals. No marinating overnight, no complicated techniques, just really good calamari done right.

Get your grill hot, keep it simple, and in about 15 minutes you'll have a seafood dish you'll be proud to serve...even if you're just in your backyard.

Print