This simple grilled squid dish has been a staple when I want something quick, bright and entirely satisfying. I first fell for this preparation during a summer visit to a little seaside taverna where the squid arrived still warm from the coals, lacquered in golden garlic oil and flecked with chilli and parsley. The technique is straightforward: dry the squid well, flash-sear it on high heat to create those caramelised edges, then finish by bathing it in an aromatic olive oil, garlic and parsley dressing. The result is tender, slightly smoky squid with a crisp exterior and a lively citrus finish.

Irena Macri’s version — which I adapted slightly for home cooking — highlights the idea that with high-quality produce and a few careful steps you can turn an ordinary weeknight into something memorable. The taste is clean and briny, the texture pleasantly meaty without being heavy, and the little punch of chilli makes every bite playful. This is the sort of meal I make when friends are coming over unexpectedly: it’s fast to prepare, impressive on the plate, and pairs beautifully with a crisp white wine.

Ingredients

• Squid tubes (4): Buy 4 very fresh squid tubes (approximately 6–8 ounces each). Look for firm, translucent flesh and a mild ocean scent; local fishmongers usually have the best quality.
• Extra-virgin olive oil (3–4 tbsp): Use a peppery, good-quality oil such as Colavita or Lucini for depth. One tablespoon for cooking, 2–3 tablespoons for the garlic-parsley oil.
• Sea salt: Use flaky sea salt for finishing (e.g., Maldon) to give a bright crunch and enhance natural squid sweetness.
• Garlic (3 large cloves): Finely chopped so it crisps quickly in the oil. Fresh is essential — avoid pre-minced jars for best flavour.
• Long red chilli (1/2): Seed or keep the seeds depending on desired heat. You can substitute with a pinch of chilli flakes if needed.
• Parsley (a handful): Flat-leaf parsley, finely chopped — adds herbaceous freshness and colour.
• Lemon (1/4): Fresh juice for brightness; I prefer Meyer or a typical juicier lemon when available.

Instructions

Prepare and dry the squid: Use a sharp knife to score the tops of the tubes lightly in a few places; remove and reserve tentacles if included. Pat each tube very dry with paper towels to remove surface moisture — this is crucial so the squid sears quickly and does not steam, which prevents a rubbery texture. Set aside while you prepare aromatics. Hot pan sear: Heat 1 tablespoon of extra-virgin olive oil in a large frying pan or cast-iron skillet over high heat until it just starts to shimmer. Add the squid and sear for about 2 minutes per side — you want a deep colour and light charring but not overcooking. Remove and season lightly with sea salt while resting. Make the garlic-parsley oil: Lower the heat to medium-high and add 2–3 tablespoons more olive oil to the pan. Add the finely chopped garlic, diced chilli and most of the parsley and sauté for about 1 minute until the garlic is golden but not burnt. Golden garlic provides sweet, nutty flavour; if it browns too quickly, remove pan from heat briefly. Finish together: Add the squid back to the pan, toss with the garlic-chilli-parsley oil, and cook together for an additional 20–30 seconds to marry flavours. Remove from heat and drizzle with juice from 1/4 lemon. Taste and adjust seasoning with more sea salt if needed. Serve: Arrange the squid on a warm plate and spoon all of the garlic and parsley oil over the top. Garnish with the remaining parsley and an extra lemon wedge on the side for squeezing.

Storage Tips

Allow the squid to cool slightly before storing to avoid condensation. Transfer to an airtight container and refrigerate for up to 48 hours; the texture remains best if eaten within that window. For longer storage, freeze cooked squid wrapped tightly in plastic and placed in a freezer-safe bag for up to 1 month, though quality declines after that. Reheat gently in a warm pan with a spoonful of the garlic oil — avoid microwaving for extended times as that can make the squid chewy. If you’ve prepared extra garlic-parsley oil, store it separately in the fridge for up to five days and bring to room temperature before using.

Ingredient Substitutions

If you cannot find fresh squid, cleaned frozen tubes work well — thaw in the refrigerator overnight and pat dry. Substitute long red chilli with 1/4 to 1/2 teaspoon dried chilli flakes for a pantry-friendly option. If you prefer less heat, remove the seeds and white membranes from the chilli. For a citrus variation, swap lemon for a splash of white wine vinegar or a teaspoon of sherry vinegar. Use coriander (cilantro) sparingly instead of parsley if you want a brighter, slightly citrusy herb note.

Serving Suggestions

Serve on a simple platter with lemon wedges and crusty bread to mop up the garlic oil, or alongside a light salad of arugula, shaved fennel and orange segments for contrasting textures. For a heartier meal, pair with herbed couscous, charred vegetables or a simple risotto. A dry, crisp white wine such as Vermentino, Albariño or a chilled Sauvignon Blanc complements the briny, herbal flavours very well. Garnish with extra chopped parsley and a sprinkle of flaky sea salt just before serving.

Cultural Background

This style of preparing squid is rooted in Mediterranean coastal cooking where simplicity and respect for fresh seafood reign. In Southern Italy, Greece and Spain, squid or calamari is often grilled or flash-fried and finished with garlic, herbs and citrus — ingredients that balance and uplift the natural sea flavours. The method mirrors the regional ethos: minimal interference, highlighting the ingredient. Across the Mediterranean, variations include adding capers, olives or finishing with a pat of butter in cooler months for richness.

Seasonal Adaptations

In summer, use extra parsley and a squeeze of fresh lemon for brightness; add sliced cherry tomatoes tossed in at the end for sweetness. In autumn, substitute parsley with flat-leaf parsley mixed with a little thyme, and serve alongside roasted root vegetables. For winter, serve the squid warm over a bowl of creamy polenta with a spoonful of the garlic-chilli oil for a comforting plate. The garlic oil can be warmed or used cold depending on desired intensity.

Meal Prep Tips

Make the garlic-chilli-parsley oil in advance and store in the refrigerator for up to five days; warm it briefly before tossing with hot squid. Clean and score the squid earlier in the day and pat dry right before cooking. If preparing for a large batch, sear the squid in batches to avoid crowding the pan — this preserves high heat and proper caramelisation. Keep lemon wedges and parsley chopped in small containers for quick plating.

Whether you cook this for a relaxed dinner or an intimate weekend gathering, the combination of char, garlic oil and fresh herbs makes it feel celebratory without fuss. It’s a great reminder that the best seafood dishes rely on clean technique, excellent ingredients and a little heat.