Grilled Calamari with Italian Gremolata

Ingredients

• 1 lb whole, cleaned squid
• 1 handful flat-leaf parsley, stems removed, finely chopped
• Zest & juice of 1 lemon
• 2 cloves garlic, finely grated or minced
• ¼ cup extra virgin olive oil
• 1 tsp salt

Directions

1. In a bowl, mix parsley, lemon zest, garlic, olive oil, and lemon juice.
2. Score calamari ¾ of the way through the tubes in a “piano key” style, toss with olive oil and season with salt and pepper.
3. Grill over high heat until lightly charred and just cooked through, about 1-2 minutes per side.
4. Remove squid from the grill and immediately toss with gremolata.
5. Finish with a pinch of flaky salt and a squeeze of lemon.