When You Want Something That Feels Fancy but Isn’t Hard 🦑🍋
Calamari has a reputation problem.
People think it’s tricky, easy to ruin, or something you should only order when someone else is doing the cooking. In reality, it’s one of the fastest, simplest seafood dinners you can make — especially in summer.
This Grilled Calamari with Lemon & Parsley is proof.
It’s tender, lightly charred, bright with lemon, and finished with fresh herbs and olive oil. No heavy batter. No deep frying. No stress. Just quick, confident cooking that feels a little bit special without being a production.
Perfect for solo dinners when you want to eat well without overthinking it.
Why This Dish Works So Well in Summer
- Cooks in minutes — no standing over heat
- Light, fresh flavours that suit warm weather
- Feels restaurant-worthy without effort
- Easy to portion for one
- Works indoors or on the BBQ
It’s also a great “treat yourself” dinner that doesn’t derail the week.
Ingredients (Single-Serve)
Calamari
- 200g cleaned calamari tubes and/or rings
- 1 teaspoon olive oil
- Salt & cracked black pepper
To Finish
- Zest and juice of ½ lemon
- Fresh parsley, finely chopped
- Extra virgin olive oil, to drizzle
- Optional: chilli flakes
To Serve (Optional)
- Mixed salad leaves
- Cherry tomatoes
- Crusty bread (highly recommended)
How to Assemble (Very Fast, Summer-Friendly Cooking)
- Pat calamari dry with paper towel (important for good char).
- Toss lightly with olive oil, salt, and pepper.
- Heat a grill pan or BBQ to high.
- Grill calamari for 30–60 seconds per side, just until opaque and lightly charred.
- Remove immediately from heat.
- Finish with lemon zest, lemon juice, parsley, a drizzle of olive oil, and chilli if using.
Serve straight away while tender and hot.
How to Serve It
This dish fits beautifully into summer eating:
- Eat it as a light but proper dinner
- Serve over salad leaves for an easy plate
- Pair with crusty bread to soak up the juices
- Add grilled vegetables if appetite is bigger
It’s best eaten immediately — calamari waits for no one.
Storage Tips (Short and Sweet)
Calamari is best fresh, but here’s the honest version:
- Cooked calamari: Eat immediately if possible
- If storing, refrigerate and use within 24 hours
- Reheat very gently or eat cold in a salad
- Avoid microwaving — it toughens quickly
👉 This is a “cook and eat” kind of dish.
Easy Swaps & Variations
Keep it simple, or adjust to taste:
- Add garlic oil instead of plain olive oil
- Use lime instead of lemon
- Add capers for a salty kick
- Finish with rocket instead of parsley
- Turn it into a calamari salad with cucumber and tomato
You can also slice leftovers into wraps or bowls.
Nutrition Notes (Light, Lean & Summer-Friendly)
This dish ticks a lot of summer boxes:
- Calamari provides lean protein and minerals
- Minimal fat keeps it light and digestible
- Lemon juice aids digestion and freshness
- Olive oil adds healthy fats without heaviness
It’s filling without being rich — ideal for warm evenings.
A Summer Dinner That Knows When to Stop
This isn’t a dish that tries to be more than it needs to be. It’s fast, fresh, and confident — the kind of meal that reminds you good cooking doesn’t have to be complicated.
Sometimes, the simplest plates are the best ones.
What’s Coming Next
This calamari is Day 4 of our Seafood & Grill Favourites series.
Still to come:
- BBQ salmon with honey mustard glaze
- Grilled corn, avocado & feta summer plate
- Garlic prawn summer plate
👉 If you try this one, leave a comment or share it with someone who thinks calamari is “too hard.”
👉 Or explore more solo-friendly summer dinners on Plan4One.com.
