Grilled Squid with Lemon and Garlic

Step 1

Place the squid on a cutting board with the body (the tube part) pointing away from you. Hold the head gently and pull it straight toward you to separate the tentacles and innards from the body.

Step 2

Rinse the squid body and tentacles under cold water, rubbing with your fingers to remove any remaining innards, sand, or thin purplish skin until clean.

Step 3

Pat the squid completely dry with paper towels — moisture will prevent good browning on the grill.

Step 4

Lay the squid body flat on the cutting board. Using a sharp knife, slice it open lengthwise along one side to create one flat sheet, then cut this sheet crosswise into strips about 2 inches wide.

Step 5

Leave the tentacles whole but pat them dry again. Mincing garlic finely means cutting it until the pieces are smaller than a grain of rice — about pencil-tip size.

Step 6

Preheat your grill to high heat — you should be able to hold your hand 2 inches above the grate for only 2–3 seconds before it feels too hot.

Step 7

In a small bowl, pour in 3 tablespoons of olive oil and stir in the minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon pepper — this is your basting oil.

Step 8

Using a pastry brush or the back of a spoon, lightly coat both sides of the squid strips and tentacles with the garlic oil.

Step 9

Lay the squid strips directly on the hot grill grate in a single layer, then arrange the tentacles alongside them — you should hear a loud sizzle immediately.

Step 10

Cook without moving for 90 seconds until the bottom surface turns opaque white and shows light char marks, then flip each piece to cook the other side.

Step 11

Cook the second side for 60–75 seconds until opaque throughout and charred in spots — do not overcook or the squid becomes tough and rubbery.

Step 12

Transfer all the grilled squid to a serving plate using tongs, arranging the pieces in a single layer.

Step 13

Cut the lemon into two halves, then hold one half cut-side down over the squid and squeeze the juice evenly across the entire pile — aim for about half the lemon per serving.

Step 14

Drizzle any remaining garlic oil from the bowl over the top of the squid in a thin stream, covering the surface.

Step 15

Serve immediately while hot, dividing the squid and tentacles evenly between two plates.