Grilled Calamari with Parsley

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped flat-leaf parsley
• 3 garlic cloves, minced
• Salt and freshly ground pepper
• 2 pounds cleaned small squid (see Note)

1. Light a gas or charcoal grill.
2. In a small bowl, combine 1/2 cup of the olive oil with the parsley, garlic and a generous pinch of salt and pepper.
3. In a large bowl, toss the squid with the remaining 2 tablespoons of olive oil and season generously with salt and pepper.
4. Double-skewer the squid bodies and grill until cooked through and charred in spots, about 3 minutes.
5. Baste the cooked squid with half of the parsley mixture, then grill the squid for 1 minute longer.
6. Mound the squid on a platter, drizzle with the remaining parsley mixture and serve immediately.

extravirgin olive oil, flatleaf parsley, garlic, salt

Taken from www.foodandwine.com/recipes/grilled-calamari-with-parsley (may not work)