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Calamari

A_Broad
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A_Broad

A_Broad

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Ciao! I have only been in Italy for eight months and am fortunate to live on the coast with easy access to incredible fresh fish. My question for you is how to make grilled calamari like the restaurants do? I have never tasted anything quite like it - such a light texture (not rubbery at all) and full of flavor with little ingredients. One restaurants told me to marinate it raw with lemon, garlic, oil and salt and freeze for two days. I tried it and it just didn't taste the way they made it. High heat and less time or low heat for longer? And the flavor wasn't even as good. I guess that's why they have a restaurant and I don't!

Any insight would be appreciated.

Thank you in advance.

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