Grilled Squid

Method

• Step-by-Step Method for Grilled Squid
• Clean the squid by removing the head, innards, quill, and skin; rinse well and pat dry
• Separate tentacles if desired; leave bodies whole or slice into rings for quicker grilling
• Prepare marinade by mixing olive oil, finely minced garlic, salt, pepper, paprika, and optional red pepper flakes
• Toss squid (bodies and tentacles) with the marinade until evenly coated, cover and refrigerate for at least 20 minutes
• Preheat grill or grill pan to high heat
• While waiting for the grill, finely chop fresh parsley and set aside for garnish
• Once grill is hot, lightly oil grates to reduce sticking
• Place marinated squid on the grill in a single layer; cook undisturbed for 1–2 minutes per side, just until opaque with light char marks
• Remove squid from the grill immediately to avoid overcooking and rubbery texture
• Transfer grilled squid to a serving platter
• Squeeze fresh lemon juice over the squid while hot, and sprinkle generously with chopped parsley
• Optionally, dust with extra paprika or a pinch of red pepper flakes for color and heat
• Serve immediately as a main or shared appetizer, alongside lemon wedges and a simple green salad for a light, balanced meal
• Plate suggestion: arrange whole grilled bodies and tentacles in a gentle spiral, garnish with parsley, finishing salt, and a drizzle of olive oil for shine