This recipe appears in:How to Grill Squid: The 2 Tricks You Need to Know
Grilled squid with olive oil and lemon juice is one of those incredibly simple dishes that captures all the best of coastal Mediterranean cooking—it's economical, uncomplicated, and pristine (assuming your squid is pristine...and it should be). One bite and you'll be transported to a beach in Portugal, drinking cold vinho verde from the bottle and spearing juicy grilled squid bodies with your fork.
Why this recipe works:
- Drying the squid first helps promote browning on the grill.
- Cooking over direct heat helps sear the squid quickly, before it overcooks and becomes rubbery.
- 1 pound whole cleaned squid bodies
- Extra-virgin olive oil, for drizzling and serving
- Kosher salt and freshly ground black pepper
- Chopped parsley, for garnish
- Lemon wedges, for serving
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Meanwhile, thoroughly pat squid dry with paper towels. In a medium bowl, toss squid with a drizzle of olive oil until lightly coated.
Grill squid over hottest part of grill, turning, until browned on both sides. Transfer to a platter and season with salt and pepper. Drizzle fresh olive oil on top, garnish with parsley, and serve with lemon wedges.