Ingredients
- 1 1/2 pounds cleaned squid, bodies and tentacles
- 3 tablespoons olive oil
- 3 garlic cloves, finely minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley
- Lemon wedges, for serving
Execution
Prepare the Squid: Pat the cleaned squid thoroughly dry with paper towels. If the bodies are large, cut them into wide rings or score them lightly with a sharp knife so they cook evenly and are easier to serve.
Make the Marinade: In a large bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, oregano, kosher salt, and black pepper. Stir until well blended.
Marinate the Squid: Add the squid bodies and tentacles to the bowl and toss until evenly coated. Let them marinate for about 10–15 minutes at room temperature while the grill heats.
Preheat the Grill: Heat an outdoor grill or grill pan over high heat, about 450–500°F. Clean and lightly oil the grates to help prevent sticking.
Grill the Squid: Place the squid on the hot grill in a single layer. Grill for about 1–2 minutes on the first side, until lightly charred and opaque around the edges.
Flip and Finish Cooking: Turn the squid and cook for another 1–2 minutes. Remove it as soon as it becomes opaque and lightly curled; overcooking can make squid tough and rubbery.
Finish with Parsley: Transfer the grilled squid to a serving platter and sprinkle with the chopped parsley. Spoon any remaining lemon-garlic juices from the bowl over the top only if they have not come into contact with raw squid; otherwise, discard them.
Serve: Serve the Grilled Squid immediately with fresh lemon wedges. Pair it with grilled vegetables, rice, roasted potatoes, couscous, or a crisp salad for a complete meal.
Additional tips
- For added depth, roast the Dry the squid very well before marinating so it chars instead of steaming on the grill.obster shells in the oven before making the stock.
- Squid cooks best either very quickly or very slowly; for this recipe, keep the grilling time short to maintain a tender texture.
- Avoid marinating for too long because the lemon juice can begin altering the squid’s texture.
- If using very small squid, grill the bodies whole and cook the tentacles separately if needed so everything finishes evenly.
- For mild heat, add a small pinch of red pepper flakes to the marinade.
