Calamari with parsley sauce: a journey of flavors between sea and land

For a stronger flavor, you can enrich the parsley sauce with a few mint or basil leaves, or add a pinch of fresh chili pepper. If you prefer a creamier version, incorporate a spoonful of Greek yogurt into the sauce.

Frequently asked questions:

Can I use frozen calamari?
Yes, but make sure to defrost them completely and dry them well before cooking to prevent them from releasing too much water.

Can the parsley sauce be prepared in advance?
Of course. You can store it in the refrigerator for 1-2 days in a closed jar. However, it is advisable to add the lemon juice only shortly before using it to prevent the sauce from oxidizing too much.

Can I grill calamari?
Absolutely! Just brush them with a little oil and cook them on a very hot grill for 2-3 minutes per side.