Authentic Greek Grilled Whole Squid with Garlic Butter

Introduction

There is something undeniably magical about the aroma of seafood hitting a hot grill, instantly transporting you to a seaside taverna in the Mediterranean. Grilling squid, or calamari, can often be intimidating for home cooks due to the fear of turning delicate seafood into rubber. However, this Greek Grilled Whole Squid recipe eliminates that worry entirely, especially when cooked on the Arteflame grill. The secret lies in high heat and speed, ensuring a smoky char on the outside while maintaining a buttery, tender texture inside.

Using the Arteflame’s solid steel cooktop is a game-changer for this recipe. Unlike traditional grates where small tentacles might fall through or precious juices are lost to the flames, the flat top sears the squid in its own marinade, intensifying the flavors. The combination of zesty lemon, aromatic oregano, and a rich garlic butter finish creates a dish that is both rustic and elegant. Whether you are hosting a summer feast or looking for a healthy, protein-packed dinner, this recipe captures the essence of Greek hospitality in every bite.

Ingredients

• 2 lbs fresh whole squid, cleaned (tubes and tentacles separated)
• 1/4 cup extra virgin olive oil
• 1 large lemon (half for juice, half cut into wedges)
• 1 tsp dried Greek oregano
• Salt and freshly cracked black pepper to taste
• 4 tbsp unsalted butter
• 4 cloves garlic, finely minced
• 2 tbsp fresh flat-leaf parsley, chopped

Instructions

Step 1: Prep the Squid

1. Ensure your squid is thoroughly cleaned. Rinse the tubes and tentacles under cold water and pat them completely dry with paper towels. Dryness is crucial for getting a good sear.
2. Using a sharp knife, make shallow scores across one side of the squid tubes, being careful not to cut all the way through. This prevents the squid from curling up tightly on the grill and allows the marinade to penetrate deeper.

Step 2: Marinate

1. In a large bowl, whisk together the olive oil, juice of half a lemon, dried oregano, salt, and pepper.
2. Toss the squid tubes and tentacles in the mixture until evenly coated. Let it sit for 15 to 20 minutes at room temperature while you prepare the grill. Do not marinate longer than 30 minutes, or the lemon juice will begin to cure the texture.

Step 3: Fire Up the Arteflame

1. Light your Arteflame grill and allow it to come to temperature. You are looking for medium-high heat.
2. Because the Arteflame has different heat zones, plan to cook the squid on the flat cooktop closer to the center for a hard sear, while reserving a slightly cooler spot on the outer edge for the garlic butter melting.
3. Lightly oil the cooktop surface to ensure nothing sticks.

Step 4: Make the Garlic Butter

1. Place the butter and minced garlic directly on a cooler section of the flat cooktop (or use a small cast-iron sauce pot placed on the grill).
2. Allow the butter to melt and the garlic to soften and become fragrant without burning. Once melted, stir in half of the parsley and move it to a safe, warm spot.

Step 5: Grill the Squid

1. Place the squid tubes and tentacles on the hottest part of the cooktop. You should hear an immediate, aggressive sizzle.
2. Grill for about 2 minutes per side. You want a golden-brown sear and slight char marks. The opaque flesh will turn white and firm up. Do not overcook, or it will become tough.

Step 6: Finish and Serve

1. As soon as the squid is cooked, remove it from the direct heat and toss it immediately in the melted garlic butter right on the cooktop or in a bowl.
2. Transfer to a serving platter, sprinkle with the remaining fresh parsley, and serve immediately with extra lemon wedges.

Tips

The difference between melt-in-your-mouth calamari and a chewy disaster is almost entirely about timing and heat control. When using the Arteflame, the solid steel surface provides excellent conduction, which creates the Maillard reaction (browning) much faster than open grates. This allows you to pull the squid off the heat sooner, preserving its moisture. A pro tip for checking doneness is to watch the color opacity; the moment the translucent grey turns to a solid white, it is ready to flip or remove. Overcooking by even a minute can toughen the fibers.

Another essential tip is regarding the "scoring" of the meat. While it looks decorative, scoring the tubes serves a functional purpose. Squid has a strong connective tissue layer that shrinks rapidly under heat. By cutting through this layer, you prevent the tube from rolling up into a tight cylinder, ensuring that the entire surface area gets equal contact with the grill. If you are using frozen squid, ensure it is thawed slowly in the refrigerator overnight and drained well before marinating to avoid steaming the meat instead of grilling it.

Variations

While the classic lemon-garlic-oregano trio is the hallmark of Greek cooking, squid is a versatile canvas that absorbs flavors beautifully. You can easily adapt this recipe to suit different palate preferences without changing the core cooking method. If you want to add a kick of heat, consider incorporating crushed red pepper flakes or even a splash of chili oil into the garlic butter finish. For a more herbaceous route, swapping parsley for fresh dill or mint can dramatically change the profile, leaning into different regional Greek flavors.

• Spicy Calamari: Add 1 tsp of red pepper flakes and a pinch of paprika to the marinade for a smoky heat.
• Citrus Burst: Incorporate orange zest along with the lemon juice for a sweeter, more aromatic citrus profile.
• Caper Butter: Add a tablespoon of drained capers to the garlic butter while it melts on the grill for a briny, salty punch.
• Asian Fusion: Swap the oregano and lemon for soy sauce, ginger, and lime, finishing with sesame oil instead of butter.
• Stuffed Squid: Before grilling, stuff the tubes with a mixture of feta cheese and spinach, securing the ends with toothpicks (cook slightly longer to warm the filling).

Best pairings

To create a full Mediterranean dining experience, pairing this grilled squid with the right sides and beverages is key. The richness of the garlic butter and the smokiness of the char call for sides that are acidic, crisp, and refreshing to cleanse the palate. A traditional Greek salad (Horiatiki) with ripe tomatoes, cucumbers, kalamata olives, and a block of feta is the most natural companion. The acidity of the salad dressing cuts through the butter perfectly. Additionally, a cooling dip like Tzatziki served with warm pita bread offers a creamy contrast to the hot seafood.

Regarding beverages, you want something that won't overpower the delicate flavor of the squid. A crisp, dry white wine is the standard choice; look for a Greek Assyrtiko or a Sauvignon Blanc, which have high acidity and mineral notes that complement seafood. If you want to go truly authentic, a glass of Ouzo served over ice with a splash of water makes for a classic aperitif that highlights the anise notes often found in Greek herbs. For beer lovers, a light lager or pilsner works best.

Conclusion

Mastering this Greek Grilled Whole Squid recipe on your Arteflame grill adds an impressive, restaurant-quality dish to your outdoor cooking repertoire. It is a testament to the philosophy that the best food often requires the fewest ingredients, provided they are fresh and prepared with care. The combination of the smoky sear from the plancha-style grill and the luscious garlic butter sauce creates a texture and flavor profile that is hard to replicate with any other cooking method.

We encourage you to gather your friends and family, fire up the grill, and enjoy this simple yet sophisticated feast. Whether served as a shared appetizer or a main course, this dish brings the vibrant, sunny flavors of Greece right to your backyard. Don't be afraid of the high heat—embrace it, and enjoy the tender, flavorful results.