Grilled Rhode Island Calamari & Hot Peppers

Introduction

This grilled Rhode Island-style calamari recipe is incredibly flavorful, easy to prepare, and bursts with the vibrant heat of classic hot pepper rings. By searing the calamari over the hot center grate of the Arteflame Grill and finishing them on the surrounding flat cooktop, we lock in tenderness while infusing every bite with bold taste. You’ll be amazed at how quick and rewarding this technique is. Let’s fire up the Arteflame and get grilling!

Ingredients

• 1 lb fresh calamari, cleaned and sliced into rings (tentacles included)
• 1/2 cup Rhode Island-style hot pepper rings, drained
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, finely minced
• 1/2 tsp smoked paprika
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame fire bowl.
2. Stack firewood over the napkins and light the paper.
3. Let the fire heat the grill until the center grate reaches over 1,000°F and the outer cooktop is hot – about 20 minutes.

Step 2: Prepare the calamari marinade

1. In a mixing bowl, combine calamari rings, hot pepper rings, melted butter, minced garlic, smoked paprika, lemon zest and lemon juice.
2. Season with salt and pepper to taste and mix everything until well coated.

Step 3: Grill the calamari

1. Place the marinated calamari on the flat cooktop area near the center for a quick sear, about 1 minute per side.
2. Using tongs, toss lightly as the rings start to curl and char slightly on the edges.
3. Move the calamari towards the outer edge of the flat cooktop to finish cooking more gently for 2–3 more minutes, until tender.

Step 4: Serve

1. Transfer grilled calamari and hot peppers to a serving platter.
2. Garnish with parsley and lemon wedges.
3. Serve immediately while hot.

Tips

• Do not overcook the calamari — once it tightens and curls, it’s done.
• Use butter instead of olive oil for a fuller grilled flavor.
• Cook your entire meal on the Arteflame; grill bread or veggies on the side at the same time.
• Remove calamari from heat just before it's done — carryover heat will finish cooking.
• Toss fresh parsley in just before serving for a burst of freshness.

Variations

• Lemon Herb Calamari: Replace hot peppers with fresh thyme, oregano, and rosemary for a bright Mediterranean twist.
• Asian-Inspired Calamari: Swap butter for sesame oil, and add soy sauce, ginger, and scallions.
• Spicy Cajun Calamari: Use Cajun seasoning instead of paprika and add thinly sliced jalapeños.
• Sweet & Smoky Calamari: Combine chipotle chili powder with a drizzle of honey for sweet heat contrast.
• Garlic Butter Calamari: Amplify the butter and garlic for a richer, classic flavor — omit pepper rings for mellow taste.

Best pairings

• Grilled sourdough bread brushed with butter
• Chilled Pinot Grigio or Sauvignon Blanc
• Grilled asparagus or zucchini strips on the Arteflame cooktop
• Classic Caesar salad
• Lemon risotto or couscous with herbs

Conclusion

Grilling calamari on the Arteflame Grill delivers unmatched tenderness, smokiness, and visual appeal. When paired with Rhode Island-style hot peppers and cooked on a sizzling flat top in butter, the flavors shine. Simple, fast, and stunning to serve, make this recipe a repeat favorite.