Greek barbecue squids – a detailed recipe cooking. 
Time: 30 min Complexity: easy Servings: 6 servings as a snack Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. peeled squid
- 1/4 Art. olive oil
- Salt and ground black pepper
- 1/4 Art. red wine vinegar
- Juice 2 lemons
- 3/4 Art. olive oil
- 2 minced cloves of garlic
- 1 tsp finely chopped fresh oregano
- 1 tsp chili pepper flakes
- 2 tsp salt
- 1 tsp black pepper
Recipes with similar ingredients: squid, wine vinegar, lemon juice, red pepper flakes, garlic, oregano
Recipe preparation:
- Preheat the grill. Thoroughly clean the squid by removing your head and chitin plate. Separate the tentacles from the body. Leave the tentacles and whole body. Lubricate squid with olive oil, salt and pepper. Put on a hot grill and fry until stripes on all sides. Fry until cooked, about 3 мин.
- In a bowl, mix vinegar, lemon juice, olive oil, garlic, oregano, chili, salt and pepper. Remove the squid from the grill and cut the squid’s body rings, leaving the tentacles untouched. Put hot squid in the marinade. Mix well. Serve warm or chilled as a salad snack (e.g. salad with quinoa) and with a glass of ouzo.
