Grilled Squid with Fennel

Instructions

1. 1

   Preheat grill to medium-high heat (around 450°F). Pat the cleaned squid dry with paper towels and lightly score the outer surface in a crosshatch pattern to prevent curling and improve texture during grilling.

   Tip: Scoring the squid helps it cook evenly and creates an attractive presentation.

2. 2

   In a small bowl, whisk together 4 tablespoons of olive oil with minced garlic, half the parsley, thyme, red pepper flakes, salt, and black pepper. Divide this mixture in half, reserving one portion for finishing.

   Tip: Keep one portion of the garlic-herb oil separate to drizzle over the finished dish for maximum flavor.

3. 3

   Brush the fennel wedges on both sides with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Place them on the grill and cook for 4-5 minutes per side until they develop golden caramelization and become tender.

   Tip: Fennel's natural sweetness intensifies when grilled; don't move the pieces around too much for better color.

4. 4

   While the fennel is grilling, brush the squid bodies and tentacles with half of the prepared garlic-herb oil mixture on both sides.

5. 5

   Transfer the cooked fennel to a serving platter. Place the squid on the grill and cook for 2-3 minutes per side until the flesh becomes opaque and slightly charred. The tentacles may cook faster, so watch carefully.

   Tip: Squid cooks quickly; avoid overcooking or it will become rubbery. The meat should remain tender and have a slight char.

6. 6

   Remove the squid from the grill and cut the bodies into rings about 1/2-inch wide. Arrange the squid rings and tentacles over the grilled fennel on the platter.

7. 7

   Drizzle the reserved garlic-herb oil over the squid and fennel. Squeeze fresh lemon juice over the entire dish and sprinkle with the remaining fresh parsley.

   Tip: The fresh lemon juice brightens the dish and adds a final layer of Mediterranean flavor.

8. 8

   Serve immediately while the squid and fennel are still warm, with crusty bread on the side to soak up the aromatic oils if desired.