Grilled Squid with Garlic & Chilies

Step 1

Pat the squid completely dry with paper towels, working inside and outside the body tube. This helps the surface brown and prevents sticking when grilling.

Step 2

Using a sharp knife, score the outside of the squid body in a crosshatch pattern—make shallow cuts about 1/8 inch deep, spacing them 1/4 inch apart in one direction, then repeat at a 45-degree angle.

Step 3

Drizzle the squid all over with 1 tablespoon of olive oil and sprinkle generously with salt and pepper, rubbing gently to coat.

Step 4

Set a grill or grill pan to high heat and wait until it is very hot—you should see wisps of smoke rising off the surface, about 3 minutes.

Step 5

Lay the squid body, scored-side down, onto the hot grill. Do not move it for 2–3 minutes, until the scored side is deeply charred and the crosshatch marks are dark brown.

Step 6

Flip the squid and grill the second side for 1–2 minutes until opaque and lightly charred. Grill the tentacles for 1–2 minutes per side until they curl and char slightly.

Step 7

Transfer the squid to a cutting board and let it rest for 1 minute, then slice the body crosswise into 1/2-inch-wide rings.

Step 8

In a small bowl, stir together the minced garlic, sliced chilies, remaining 3 tablespoons of olive oil, fish sauce, and lime juice until combined.

Step 9

Arrange the squid rings and tentacles on a serving plate, pour the garlic-chili oil over top, and scatter the cilantro and scallions over the surface.