Grilled Squid with Garlic
Prep
20 mins
Cook
8 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under thirty minutes with just a handful of ingredients. Squid is wonderfully tender when cooked fast over high heat, and garlic infuses it with incredible flavor while providing powerful anti inflammatory benefits. The beauty of this dish is its simplicity: you marinate the squid tubes in garlicky olive oil and lemon, then sear them on a hot grill for just eight minutes. The result is tender, smoky, and restaurant quality, yet so easy that even a busy weeknight feels special. Fresh parsley and a squeeze of lemon at the end brighten everything up beautifully.
Ella x
Ingredients
- ¾ kgsquid tubes(cleaned, cut into 3-inch rings and tentacles separated)
- 8garlic cloves(minced)
- 118 mlextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 59 mlfresh parsley(finely chopped)
- ½ teaspoonred chili flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper(freshly ground)
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Pat squid dry with paper towels and place in a bowl. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly. Set aside for 10 minutes.
Tip: Dry squid is essential for achieving a proper char on the grill without releasing too much moisture.
- 2
Preheat your grill to high heat (around 450°F) and lightly oil the grates to prevent sticking.
Tip: Use an oiled paper towel held with tongs to clean and oil the grill grates thoroughly.
- 3
In a small saucepan over low heat, combine the remaining 0.25 cup olive oil with minced garlic and red chili flakes. Cook gently for 3-4 minutes, stirring occasionally, until the garlic is golden and fragrant but not browned.
Tip: Infuse the oil off-heat to prevent the garlic from burning and turning bitter.
- 4
Once the grill is very hot, carefully place the squid rings and tentacles directly on the grates in a single layer. Grill for 1.5-2 minutes per side without moving them until they develop a light char.
Tip: Resist the urge to move the squid—let it sit to create those desirable grill marks and a slightly crispy exterior.
- 5
Transfer grilled squid to a serving platter and immediately drizzle the warm garlic-infused oil over the top. Squeeze fresh lemon juice generously over everything.
Tip: Adding the warm oil immediately allows the squid to absorb the garlic flavor while still warm.
- 6
Sprinkle fresh chopped parsley over the dish and serve immediately with lemon wedges on the side.
Tip: Fresh herbs added at the end preserve their bright color and crisp flavor.
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