Step 1

Rinse the squid under cold running water and check for any cartilage and any internal fatty tissue masses. Pat dry and set aside.

Step 2

In a large bowl, whisk together all of the remaining ingredients. Add the calamari and toss to coat in the marinade. Set the bowl aside for up to 30 minutes.

Step 3

Preheat your GF grill to high with the top closed. Place the drip tray at the end of the grill.

Step 4

Grill the calamari with the top closed for 1 to 1-1/2 minutes until just translucent and curling up. You may have to do this in 2 batches.

Step 5

Remove the cooked calamari to a cutting board and slice into rings. Serve with saffron infused rice, grilled veggies, and lemon wedges. (A rice recipe follows).