Ingredients:1 pound squid (calamari), tubes only
salt and pepper
extra virgin olive oil
1 lime, cut into wedges
few sprigs fresh parsley, finely minced
bamboo skewers, soaked
1. Preheat grill. Wash squid, pat dry with paper towel. Cut squid into 2-inch tubes and thread onto bamboo skewer. Season both sides with salt and pepper.
2. Grill over medium-high heat for 4 minutes each side or until edges slightly charred.
3. Drizzle olive oil over cooked calamari, squeeze lime over and top with parsley