Grilled Calamari with Potatoes and Spinach

Step 1

Boil the 1 lb baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly, then halve them.

Step 2

In a large skillet, heat 2 tbsp olive oil over medium-high. Add the halved potatoes and cook until golden and crispy, about 8 minutes, turning occasionally. Season with 1/2 tsp salt.

Step 3

Add the 2 minced garlic cloves and 1 tsp dried oregano to the skillet, cook for 1 minute until fragrant. Add the 5 oz baby spinach and toss until just wilted, about 2 minutes. Remove to a plate.

Step 4

Pat the 1 lb calamari dry. Brush with 1 tbsp olive oil and season with remaining 1/2 tsp salt. Grill on a hot grill pan or outdoor grill for 2-3 minutes per side until charred and just opaque.

Step 5

Slice the grilled calamari into rings if whole. Serve over the potatoes and spinach, squeeze the lemon wedge over everything, and drizzle with the remaining 1 tbsp olive oil.

Step 6

Optional: add a pinch of red pepper flakes or fresh herbs like parsley if you have them.