Ingredients:

  • 1 lb fresh calamari (tubes and tentacles)
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 6 cloves garlic, thinly sliced
  • 2 fresh red chilis (Fresno or Bird's Eye), de-seeded and minced
  • 1/2 cup feta cheese, crumbled
  • 1 tsp dried oregano
  • 1 lemon, zested and juiced

Instructions:

  1. Pat the calamari extremely dry with paper towels. Slice the tubes open so they lay flat. Score a diamond pattern into the inner side of the flesh and cut into 2-inch wide steaks or large strips.
  2. Toss the squid in a bowl with 1 tbsp of olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Ensure every piece is coated.
  3. Preheat your grill or cast-iron pan to 450°F+.
  4. Place the squid on the hot surface and cook for 2 minutes until the edges start to curl and darken. Flip and cook for another 1 to 2 minutes until the flesh is opaque and charred. Do not exceed 4 minutes total.
  5. While the squid is on the grill, place the remaining 1 tbsp olive oil, 6 sliced garlic cloves, and 2 minced chilis in a large bowl. As soon as the squid comes off the grill, drop it directly into this bowl. The heat from the squid will gently bloom the garlic and chilis.
  6. Add the 1/2 cup crumbled feta, 1 tsp dried oregano, lemon zest, and lemon juice to the bowl. Toss everything together vigorously. The feta will start to soften slightly and create a creamy, broken sauce with the oil and lemon juice. Serve immediately while the contrast between the hot squid and cool cheese is at its peak.