This grilled squid recipe has been a favorite since Irena Macri first shared it — a lesson in how exceptional seafood needs very little fuss. I remember the first time I made it on a warm summer evening: the kitchen filled with the sharp, sweet scent of garlic and the clean, oceanic perfume of very fresh squid. The tubes seared quickly, blistering at the edges while the garlic oil turned fragrant and golden. What made the moment special was how fast it came together and how everyone at the table ate with quiet, contented focus; no elaborate sides required, just good bread and a crisp salad.

The beauty of this dish is the contrast in textures and flavors: tender, slightly charred squid; a hot, garlicky oil with a gentle chili heat; and the bright, herbaceous lift of parsley and lemon. It’s ideal for a weekday main when you want something impressive but fast, and it also shines on the grill for an outdoor meal. This version is faithful to Mediterranean sensibilities — simple ingredients, high-quality olive oil, a touch of citrus — yielding a plate that feels light but deeply satisfying.

Ingredients

• Squid: 4 very fresh squid tubes (cleaned). Look for clear, glossy flesh and a clean ocean smell; avoid any squids with a strong ammonia odor. Fresh squid cooks quickly and gives the best texture — if available, local or sustainably sourced is ideal.
• Extra-virgin olive oil: 3 to 4 tablespoons, plus 1 tablespoon for searing. Choose a fruity, peppery oil such as Colavita or California Olive Ranch for an aromatic finish; high-quality oil matters because it becomes the sauce.
• Sea salt: To taste. Use flaky sea salt like Maldon as a finishing touch for light crunch and clean saltiness.
• Garlic: 3 large cloves, finely chopped. Large cloves yield a more mellow, rounded garlic flavor when lightly sautéed; slice too thin and they burn quickly.
• Long red chili: Half a long red chili (Fresno or red serrano), diced. Remove seeds if you prefer milder heat; keep them for more punch.
• Parsley: About 1/4 cup chopped flat-leaf parsley (loosely packed). Flat-leaf has better flavor and holds up to heat more gracefully than curly.
• Lemon: Juice of 1/4 lemon; reserve an extra wedge for serving. The small amount of acid brightens the oil without overwhelming the seafood.

Instructions

Prepare and score the squid:Using a very sharp knife, score the outer side of each squid tube in one or two shallow diagonal cuts to allow heat penetration and prevent curling. Separate the tentacles if included. Pat every surface completely dry with paper towels — removing surface moisture is crucial so the squid sears instead of steams, which prevents a rubbery texture.Preheat the pan or grill:For stovetop, heat 1 tablespoon of olive oil in a heavy skillet or cast-iron pan over high heat until it is shimmering and very hot, almost smoking. For charcoal or gas grill, preheat to high (about 450–550°F). High initial heat creates a quick crust and avoids overcooking the interior.Sear the squid:Place the squid tubes in the hot pan and cook for about 2 minutes per side, flipping once — you want a golden char at the edges but still tender flesh. On the grill, brush the tubes lightly with oil and grill 2 minutes per side over direct heat. Remove and season immediately with a pinch of sea salt.Make the garlic-chili-parsley oil:Lower the pan heat slightly and add 2–3 tablespoons more olive oil. Add the chopped garlic, diced chili and most of the chopped parsley. Sauté for 45–60 seconds until the garlic is fragrant and just turning golden. Watch closely — garlic can go from golden to bitter in seconds.Finish together and dress:Return the squid to the pan and toss briefly to coat in the oil for 20–30 seconds to marry the flavors. Remove from heat and drizzle with the juice of 1/4 lemon. Spoon the garlic and parsley oil over the pieces and finish with a little flaky sea salt and any remaining parsley.

Storage Tips

Cool cooked squid quickly and refrigerate within two hours in a shallow airtight container. It will keep well for up to 48 hours; beyond that the texture deteriorates. For freezing, toss briefly in the garlic oil and freeze in an airtight container for up to 3 months — thaw overnight in the refrigerator and reheat briefly in a hot pan or on the grill. When reheating, use medium heat and short times to avoid rubberiness; adding a splash of lemon or a little warmed olive oil helps refresh the flavor.

Ingredient Substitutions

If fresh squid is unavailable, use thawed frozen tubes — rinse under cold water and pat dry before cooking. If you want a slightly different texture and a milder flavor, substitute calamari rings (sliced tubes). Replace red chili with crushed red pepper flakes (about 1/4 teaspoon) if you don’t have fresh chilies. Swap parsley for cilantro for a brighter, more citrusy finish, keeping the same quantity. If you are avoiding citrus, a teaspoon of white wine vinegar will add a similar lift.

Serving Suggestions

Serve simply with thick slices of crusty bread to soak up the garlic oil, or alongside a lemony green salad and roasted baby potatoes. For a light meal, plate the squid over a bed of arugula dressed with a splash of good olive oil and lemon. It also pairs beautifully with grilled vegetables and a chilled glass of dry white wine, such as an unoaked Vermentino or a crisp Sauvignon Blanc.

Cultural Background

This preparation reflects Mediterranean principles: minimal seasoning, excellent olive oil and quick cooking to showcase the seafood. Squid and cuttlefish have long been staples along Mediterranean coasts where fishermen would grill fresh catches over wood or charcoal, finishing them with simple vinaigrettes, herbs and lemon. Regional variations include the addition of capers, anchovy vinaigrettes or a pinch of smoked paprika in some Spanish preparations.

Seasonal Adaptations

In summer serve with a chilled tomato and cucumber salad and extra lemon wedges. In early autumn, toss the finished squid with grilled corn kernels and a handful of chopped basil. For holiday outdoor gatherings, increase the quantity, grill over hot coals for smoky notes and keep the garlic-parsley oil warm in a small saucepan so guests can spoon it over their portions.

Meal Prep Tips

Make the garlic-chili-parsley oil up to 24 hours ahead and refrigerate; warm gently before tossing with freshly cooked squid. Pre-score and pat the squid dry, storing it covered in the refrigerator for up to 12 hours before cooking. Cook just before serving for best texture; if you must cook in advance, undercook by 30 seconds and finish in a hot pan when ready to serve.

This dish is a reminder that simplicity done well is unforgettable — a handful of quality ingredients, a hot pan or grill, and precise timing transform humble seafood into a standout main. Make it for a casual weeknight or an al fresco dinner and watch how quickly it disappears.