Grilled Squid with Garlic

Instructions

1. 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. 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. 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. 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. 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. 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.