Grilled Squid

The easiest dish you’ll make all week.

Sometimes the best dishes are the simplest—ones that let the main ingredient shine. This grilled squid is exactly that. Just three ingredients, cooked right, to celebrate the fresh taste of the sea. Whether you’re making this at the peak of summer or firing up the grill off-season, let this be your reminder: sweet, meaty grilled squid beats just about every other preparation.

WHAT YOU’LL NEED FOR GRILLED SQUID

• Squid – The most important ingredient (especially when there are only three). That’s right we aren’t making a marinade (that’s a whole other recipe). See below for tips on purchasing and cleaning squid. This recipe calls for both tubes and tentacles, but if the tentacles give you the heebie-jeebies, feel free to stick with just the tubes.
• Lemon – Fresh only! We’ll be grilling the lemon.
• Olive Oil

PURCHASING SQUID

This needs its own section because there are a few options here:

• Fresh – Head to a reputable seafood counter, and you might be lucky enough to find fresh squid. I often buy mine from Whole Foods or a local seafood shop, where it usually comes pre-cleaned with the tubes and tentacles separated. If not, it’s easy to do at home. I used to buy squid from an Asian supermarket where it always came uncleaned, it just takes a few extra minutes of prep time.
  • Cleaning: Separate the tubes from the tentacles. Discard the beak and ink sac. Run your fingers inside the tube to remove the membrane and clear quill. Rinse thoroughly. If the tentacles are especially long, trim them to a more manageable length. *If by any chance there is also the skin, carefully pull that back and discard
• Frozen – Most mainstream supermarkets carry pre-cleaned frozen squid, with the tubes and tentacles already separated. I used to be team fresh all the way, but some of the cleanest-tasting squid I’ve made at home has been frozen. It’s easy, convenient, and while sometimes a bit pricier—it’s worth it.

Is squid the same as calamari? Yes! Calamari is typically the name given to many Italian and Mediterranean squid dishes but they are the same.

TOOLS NEEDED

• Skewers – If by some chance you decided against cooking the tentacles and opt for tubes only then you won’t need these. But if you’re cooking the tentacles, keep in mind they’re small and can easily fall through standard grill grates. Both metal and wooden skewers work well—just remember to soak wooden ones in water ahead of time (see instructions below).

HOW TO MAKE GRILLED SQUID

Prep, Clean, and Season the Squid – Depending on how you buy your squid, it may require some prep (see the passage above for proper cleaning instructions). Once cleaned, pat the squid dry with a paper towel. Drizzle with olive oil and add a generous pinch of kosher salt. Toss to coat thoroughly.

Soak + Skewer + Season – If you’re using wooden skewers, be sure to soak them beforehand to prevent burning on the grill. Place them in a large shallow bowl or a tall glass/vase filled with water for at least 20–30 minutes. Of course, if you don’t mind them charring to a crisp, feel free to skip this step.

To skewer: Skewer the tentacles by stabbing through the center from underneath, aiming to catch some of the meat to hold them securely in place (you’ll see what I mean once you start). If the skewer goes straight through the opening without catching anything, the tentacles may spin or fall off during grilling. Don’t overcrowd the skewers, this will result in uneven cooking. Ensure there is a touch of space between each tentacle.

Grill- Preheat the grill to 500°F. Once hot, place the squid and cut lemon directly on clean grates. The tubes can go right on the grill—just be cautious, as they may try to slip through the grates depending on how they’re positioned. Close the lid and grill for 1–2 minutes before flipping. Remove once the squid turns opaque and feels slightly firm to the touch.

CAREFUL! Do not over cook! These will take about 2-3 minutes. Over cooked grilled squid is rubbery and completely misses the mark on taste. Babysit these, they only need a few minutes on the grill. There shouldn’t be a ton of chewiness to properly cooked squid, its tender without the texture of a rubber band.

Remove the squid from the grill and squeeze the grilled lemon juice over it. Just a heads-up: grilled lemon is sweeter and less tart than raw lemon juice. If you want a bit more zing, try a 50/50 mix of fresh and grilled lemon juice.

Want to dress this up further? Once off the grill, combine the lemon juice with a drizzle of olive oil, chopped herbs, and a dash of black pepper. Oregano, anyone?

STORING/REHEATING

I say this with all my seafood dishes, but I truly mean it here, this dish is best served fresh and doesn’t reheat well. Reheating will lead to chewy overcooked squid. You can however store in an airtight container in the fridge for 1-2 days and eat cold!

Looking for other grilled seafood dishes? Check out the below!

Grilled Sardines
Grilled Octopus (with a olive salsa verde)
Grilled Peri-Peri Shrimp