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Side view of a platter of grilled squid topped with a dressing made with lemon, chopped parsley, garlic and olive oil. There are serving utensils in the platter and pieces of bread in the background
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Grilled Squid with Lemon Herb Dressing

Recipe for grilled squid topped with dressing or sauce made with lemon, parsley, oregano, garlic and olive oil. This grilled variation of squid or calamari is easy, quick and irresistible.
Course Appetizer, Light dinner, Warm Salad
Cuisine European, International, Italian inspired, Spanish inspired
Keyword Calamari, Chipirones, Easy and quick, Grilled, Lemon Herb Dressing, Squid
Prep Time 20 minutes
Total Time 25 minutes
Servings 4

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 tentacles and head away from body
  • Pull out any remaining membranes or organs from inside the tube.
  • Cut the tentacles away from the head close to the eyes.
    Cut head and guts away from tentacles
  • Squeeze out and discard the hard beak from the centre of the tentacles. (It looks like a little pearl)
    Squeeze beak out of tentacles
  • Remove the transparent quill (also called the pen) from inside the body tube.
    Pull transparent quill from body
  • 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.
    Several squid skewers before cooking on a platter

Make the Dressing:

  • In a bowl combine extra virgin olive oi, lemon juice, lemon zest, garlic, parsley, oregano, chili flakes, and salt to taste.
    Ingredients for lemon dressing in a glass measuring cup
  • Whisk together and set aside until the squid are grilled.
    Lemon dressing in a glass measuring cup

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.
    Several squid skewers cooking on the grill
  • Cook for about 1½ to 2 minutes.
  • Turn once.
  • Cook another 30 to 60 seconds.
    Skewers of squid tentacles cooking on the grill
  • 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.
    Overhead shot of a plate of grilled calamari with a lemon parsley olive oil sauce
  • Finish with flaky sea salt, chopped parsley, and fresh lemon wedges.
  • Serve immediately.
    A portion of warm grilled squid or calamari on plate with a piece of bread on the side

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.