I first wrote and published this post 23/09/2011 and I continue to enjoy it. It is an unsophisticated way to cook squid but it is always enjoyable.
The Sicilian dressing accentuates the taste of summer.
Both calamari and cuttlefish (seppie) are very popular in Italy. Calamari is the Italian word for squid and it refers to those species of squid with long side fins; those with relatively shorter side fins are seppie (cuttlefish). In Australia the two species are often sold interchangeably.
I prefer to grill squid on high heat for a short time; Italians (includes Sicilians) generally prefer to cook it on medium–low heat for longer.
When you cook it for a short time, the squid may still look a little shiny, but the residual heat completes the cooking, the flesh will turn opaque but remain moist.
I generally buy small to medium sized squid (anything bigger than 400g each I consider to be large squid.) Grilled Calamari are popular all over Italy, but the salmorigano (also salmoriglio and salamurrigghiu) dressing is Sicilian.
Sprinkle the squid with a fine sprinkling of salt and leave it to rest for about 5 minutes. .
Brush the squid with a little extra virgin olive oil; for extra flavour, use a strong sprig of rosemary or oregano as a brush.
Brush a little oil on the metal grill before cooking the squid and grill the squid for 4-8 minutes on each side. This will depend on the size of the squid and how you like it.
Place them on a large serving platter and rest it for about 3-5 minutes before covering it with a little dressing.
SALAMURRIGGHIU – SALMORIGLIO (Dressing made with oil, lemon and oregano
This is a simple, Sicilian dressing made of extra virgin olive oil, lemon juice, a little dried oregano (it is stronger tasting than fresh), some finely cut flat leaf parsley and some salt and pepper to taste. Some also add a clove of finely chopped garlic.
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