Grilled Squid with Lemon and Olive Oil
Already-cleaned squid coated in olive oil, garlic and lemon zest, fully grilled in batches and finished with a separate lemon-parsley dressing. Two main-course servings. Cooking times are estimates; the formula has not been personally kitchen-tested.
Ingredients
- 1 lb pre-cleaned, opened squid mantle pieces and prepared tentacles about 450 g; fully thawed if previously frozen
- 3 tbsp extra-virgin olive oil divided: 2 tbsp raw coating; 1 tbsp clean finish
- 2 cloves garlic finely grated
- 1 tsp freshly grated lemon zest raw coating
- ½ tsp kosher salt raw coating
- ¼ tsp freshly ground black pepper raw coating
- 1 tbsp fresh lemon juice separate clean finishing dressing
- 2 tbsp chopped flat-leaf parsley separate clean finishing dressing
- 1 lemon cut into wedges; optional serving garnish
Instructions
- In a clean bowl, mix 1 tbsp olive oil with the fresh lemon juice and chopped parsley. Set aside, covered, without allowing the dressing or its utensils to touch raw seafood.
- In a separate container, mix 2 tbsp olive oil, garlic, lemon zest, kosher salt and black pepper. Coat the already-cleaned and fully thawed squid lightly. Cover and refrigerate for approximately 10 minutes while the grill heats.
- Preheat a clean grill or grill pan to medium-high. Arrange squid in a single layer and work in batches rather than crowding. Keep raw seafood separate from the clean platter and finishing dressing.
- Grill the opened mantle pieces and tentacles, checking small pieces after approximately 2–3 minutes on the first side and checking the second side as needed. Actual time depends on thickness, equipment and batch size. Cook all pieces thoroughly, following supplier directions and checking 145°F (63°C) in the thickest measurable area where practical. Remove finished pieces to a clean platter.
- Drizzle the cooked squid with the separate clean lemon-parsley dressing. Serve immediately, with optional lemon wedges. Discard the raw coating and never use it as a finishing sauce.
Notes
Use already-cleaned squid and thaw fully in the refrigerator before starting. Keep the clean dressing away from raw seafood, its container and utensils. Grill times depend on thickness and equipment; follow supplier instructions and the general seafood 145°F (63°C) guidance where a reliable thermometer reading is practical. Contains molluscan shellfish. No alcoholic ingredients. Refrigerate within 2 hours, or within 1 hour when temperatures exceed 90°F (32°C); reheat leftovers thoroughly to 165°F (74°C). No validated nutrition information, star ratings or first-hand kitchen-testing claims.