Whenever we get good fresh calamari of any size, Costas, my husband, likes to stuff and grill it over charcoal, or on the portable electric grill. He doesn’t like the feta stuffing served with calamari at most Greek taverns, so he came up with this mixture of olives, almonds and chilies. Calamari is quite filling, so serve with just a green salad.
Serves 6-8
8-10 medium-small calamari (1 ½ -2 pounds), cleaned, bone discarded, heads separated
Marinade
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
Good pinch Aleppo or Maras pepper, or Pepper Flakes to taste
