How to make
Clean the seafood from the insides and the transparent spine by turning the tube over to make it easier for you. Cut the eyes at the base of the tentacles with kitchen scissors. If you bought the calamari cleaned, go to the next step directly.
If desired, you can leave them whole or cut them into rings. If they are from large tubes, it is better to cut them.
Wash and leave on paper to absorb excess water.
Put the garlic cloves, parsley, olive oil, black pepper, juice of 1 lemon and salt in a tall bowl and blend them. Optionally, add the other recommended spices.
Set aside part of the mixture, and in the rest soak the calamari and leave to marinate for 2-3 hours in the refrigerator.
Heat the flattop grill over maximum heat and, after draining, place the seafood to grill briefly, stirring if its cut, or turning over if whole. Once you get an appetizing tan, remove it to a plate and pour over the set-aside sauce/marinade.
Garnish with lemon and serve warm with a glass of white wine.
Enjoy your meal!
