Grilled Squid with Lemon Herb Dressing
Tender, smoky, and kissed with the flavor of the grill, whole grilled squid is one of the quickest seafood dinners you can make. The secret isn’t an elaborate marinade or complicated technique; it’s just simply very high heat, very dry squid, and very short cooking time.
Unlike tougher cuts of meat, squid doesn’t benefit from a long soak in a marinade. In fact, marinating can make it harder to achieve the char that makes grilled squid so irresistible. Instead, this recipe keeps the squid almost completely dry before grilling, then finishes it with a vibrant lemon, garlic, and herb dressing while it’s still piping hot.
The result is tender squid with lightly crisped tentacles, smoky edges, and bright Mediterranean flavors.
Whether you’re serving it as an appetizer, as a warm salad, part of a seafood feast, or a light summer dinner with crusty bread and salad, this recipe is surprisingly easy. No worries if you’ve never cleaned squid before, I included detailed instructions below that break down the process and show you how to do it in a quick and easy way.
Why I love this grilled calamari recipe
- Tender, not rubbery squid
- Perfect for outdoor grilling
- Restaurant-quality results with minimal ingredients
- Refreshing and non-fried variation of calamari
Main Ingredient Notes:
- Whole Squid: Look for fresh or properly thawed small whole squid about 3–5 inches (8–13 cm) long. They may be sold as calamari, market squid, or simply “whole squid.” Fresh squid should smell clean and mildly briny-not fishy. Both the tubes and tentacles are edible and delicious. The tentacles often become everyone’s favorite part thanks to their lightly crisped tips.
- Olive Oil: Use a good-quality extra virgin olive oil for the finishing dressing. Since the dressing isn’t cooked, its flavor really shines.
- Garlic: Finely grate the garlic using a Microplane or the smallest holes of a box grater. It melts into the dressing and softens from the heat of the freshly grilled squid.
- Fresh Herbs: Flat-leaf parsley is essential. Fresh oregano is wonderful if available, although dried oregano works beautifully as well.
- Lemon: Use both the zest and juice for the brightest flavor.
How to Clean Whole Squid
Don’t be intimidated; once you’ve cleaned two or three, you’ll find a rhythm.
- Pull the head and tentacles gently away from the body. Most of the internal organs will come away with them.
- Pull out any remaining membranes or organs from inside the tube.
- Cut the tentacles away from the head close to the eyes.
- Squeeze out and discard the hard beak from the centre of the tentacles. (It looks like a little pearl)
- Remove the transparent quill (also called the pen) from inside the body tube.
- Discard the head, eyes, guts, and quill.
- Leave the fins attached.
- Peel off the purple skin if you prefer a cleaner white appearance (optional).
- Rinse briefly under cold water.
- Pat the squid extremely dry with paper towels.
Kitchen Tip: If time allows, place the cleaned squid uncovered on a paper towel-lined tray in the refrigerator for 30 to 60 minutes before grilling. The drier the surface, the better the browning.
More Tips for Grilling Squid
- Dry squid grills better than wet squid.
- Resist moving the squid until it releases naturally from the grate.
- High heat is essential.
- Cook quickly. Squid is tender when cooked briefly or braised for a long time. Anything in between tends to become chewy.
- Double skewers make grilling small squid much easier.
What to Serve with Grilled Squid
- Crusty grilled bread rubbed with garlic
- Avocado pasta salad
- French style crispy whole potatoes in butter
- Fingerling potatoes with parsley
- Grilled asparagus
- Simple tomato and avocado salad
- Lemon rice
- Tzatziki
- Homemade Aioli
Storage and Reheating instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. Because squid cooks so quickly, it’s best enjoyed fresh.
The best option is to enjoy leftover squid cold in a seafood salad. If reheating, warm it gently in a hot skillet for up to 45 seconds, just until heated through. Avoid microwaving, which can quickly make squid tough and rubbery.
Frequently Asked Questions
Can you eat squid tentacles?
Absolutely. Once the eyes and beak have been removed, the tentacles are completely edible and are often considered the best part.
Should squid be marinated before grilling?
For quick grilling, no. A wet marinade reduces browning and doesn’t have time to penetrate the flesh. A fresh dressing spooned over the hot squid delivers brighter flavor and better texture.
Do I need to remove the purple skin?
No. It’s completely edible. Removing it simply creates a cleaner white appearance.
Why is my grilled squid rubbery?
It was almost certainly overcooked. Squid should either be cooked very quickly (just a couple of minutes) or braised for much longer. The middle ground is where it becomes tough.
Can I use frozen squid?
Yes. Thaw it overnight in the refrigerator, drain well, and pat it thoroughly dry before grilling.
Grilled Squid with Lemon Herb Dressing
Ingredients
For the Grilled Squid
- 2 pounds small whole squid (about 24), cleaned 900 grams
- Oil for brushing the grill grates
- Skewers
For the Lemon Herb Dressing
- ¼ cup extra virgin olive oil 60 ml
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 cloves garlic finely grated
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon chopped fresh oregano or ½ teaspoon dried
- Pinch red pepper flakes
- Flaky sea salt to taste
For serving:
- Lemon wedges
- Additional parsley
- Bread or focaccia
Instructions
To clean the Squid:
- Pull the head and tentacles gently away from the body. Most of the internal organs will come away with them.
- Pull out any remaining membranes or organs from inside the tube.
- Cut the tentacles away from the head close to the eyes.
- Squeeze out and discard the hard beak from the centre of the tentacles. (It looks like a little pearl)
- Remove the transparent quill (also called the pen) from inside the body tube.
- Discard the head, eyes, guts, and quill.
- Leave the fins attached.
- Peel off the purple skin if you prefer a cleaner white appearance (optional).
- Rinse briefly under cold water. Pat the squid extremely dry with paper towels.
Prepare the Squid skewers:
- If using bamboo skewers, soak them in water for at least 30 minutes.
- Thread several squid onto double skewers. Double skewers keep the squid from spinning and make turning them much easier. Tentacles can be threaded onto a single skewer.
Make the Dressing:
- In a bowl combine extra virgin olive oi, lemon juice, lemon zest, garlic, parsley, oregano, chili flakes, and salt to taste.
- Whisk together and set aside until the squid are grilled.
Heat the Grill:
- Heat a gas or charcoal grill to very high heat (about 500–550°F / 260–290°C).
- Clean the grates thoroughly and oil them well.
Grill the Squid:
- Place the squid over direct heat.
- Cook for about 1½ to 2 minutes.
- Turn once.
- Cook another 30 to 60 seconds.
- The squid should be opaque with light charring around the edges while remaining tender.
- Avoid overcooking.
Finish and serve:
- Transfer immediately to a serving platter.
- Spoon the lemon herb dressing generously over the hot squid.
- Finish with flaky sea salt, chopped parsley, and fresh lemon wedges.
- Serve immediately.
Notes
- This recipe is designed for small whole squid. Larger squid may require an additional minute or two of cooking, depending on size, but the same principle applies: cook quickly over very high heat for the most tender results.
- If time allows, place the cleaned squid uncovered on a paper towel-lined tray in the refrigerator for 30 to 60 minutes before grilling. The drier the surface, the better the browning.
- Finishing with the lemon herb dressing while the squid is still hot allows the garlic to mellow slightly and the herbs to release their aroma.
Photos of the step by step preparation process for Grilled Squid with Lemon Dressing:
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