This grilled squid with garlic, chili and parsley is a small-ingredient celebration of the sea. I first learned this approach on a warm Mediterranean holiday when a local cook taught me that the best seafood needs very little — a hot pan or grill, excellent olive oil, bright lemon and a handful of fresh herbs. The result is a dish that tastes like sunshine: lightly charred, slightly smoky squid with a fragrant, bright dressing that sings of garlic and fresh parsley. It’s one of those recipes that feels rustic and refined at the same time, perfect for a quick weeknight meal or a relaxed dinner with friends. Irena Macri’s simple technique is my go-to when I want something impressive with minimal fuss. The squid cooks in just a few minutes so timing and preparation matter: pat the tubes dry, score them lightly so they stay tender and move fast once the pan or grill is screaming hot. The aromatics — garlic, red chili and parsley — are barely cooked in olive oil so they remain bright and aromatic, coating the squid with a glossy sheen. Serve with a wedge of lemon, a crisp salad and a chilled white wine and watch everyone dig in.

Ingredients

• Squid: 4 very fresh squid tubes (about 1 to 1.25 pounds total). Look for clear, glossy skin and a sea-fresh smell. Freshness is everything — frozen squid works in a pinch but should be fully thawed and patted dry.
• Olive oil: 3 to 4 tablespoons extra-virgin olive oil. Use a good-quality oil with peppery notes; it’s the base of the finishing sauce and carries the garlic and chili flavors.
• Garlic: 3 large cloves, finely chopped. Large cloves provide a nutty, mellow garlicky flavor when quickly sautéed; avoid minced jarred garlic for best texture and aroma.
• Red chili: 1/2 long red chili, finely diced (deseed for less heat). You can substitute 1/4 to 1/2 teaspoon red pepper flakes if fresh is unavailable.
• Parsley: A generous handful, roughly 1/4 cup chopped. Flat-leaf parsley is preferred for its herbaceous, slightly peppery profile that brightens the oil.
• Lemon: Juice of 1/4 lemon (about 1/2 tablespoon). Fresh lemon juice adds the finishing acidity that lifts the whole dish.
• Sea salt: To taste — coarse finishing salt is lovely at the end to give texture and a clean salt note.

Instructions

Prepare and score the squid: Using a very sharp knife, score the outside of the squid tubes lightly in a crosshatch pattern — just the surface skin — and trim or reserve the tentacles. Pat every piece thoroughly with paper towels to remove surface moisture; dry squid sears and chars more quickly and is less likely to steam and become chewy. Hot-pan sear: Heat a large frying pan or cast-iron skillet over high heat until very hot. Add 1 tablespoon of olive oil and swirl. When the oil is shimmering and just beginning to smoke, add the squid. Sear for about 2 minutes per side — you want a quick, strong color with a little char but still tender flesh. Work in batches if needed to avoid overcrowding. Remove and sprinkle lightly with sea salt. Make the garlic-chili-parsley oil: Lower the heat to medium-high and add the remaining 2–3 tablespoons of olive oil to the pan. Add the finely chopped garlic, diced chili and most of the chopped parsley. Sauté for about 45 to 60 seconds, watching closely: the garlic should turn golden, not brown, which can make it bitter. The goal is to flavor the oil and soften the aromatics quickly. Finish together: Return the squid to the pan, toss briefly to coat in the garlic-chili-parsley oil and cook for an additional 20–30 seconds just to marry the flavors. Remove from heat, squeeze the juice of 1/4 lemon over the top and scatter the remaining parsley. Serve immediately so the squid stays tender.

Storage Tips

Leftovers keep well in an airtight container in the refrigerator for up to 48 hours. Store the squid separated from any salad greens and reheat gently — a quick flash in a hot pan for 30–45 seconds or a brief time under a broiler will warm it without overcooking. Do not microwave, which can make the squid rubbery. If you want to freeze cooked squid, it’s better to freeze raw tubes and cook from thawed for the best texture. Use glass or airtight plastic containers and separate layers with parchment if stacking.

Ingredient Substitutions

If you can’t find fresh squid, cleaned frozen tubes are acceptable — thaw thoroughly in the fridge and pat completely dry. If you prefer less heat, replace the fresh red chili with 1/4 teaspoon red pepper flakes or omit the seeds. For a different herb profile, substitute chopped cilantro or basil, though parsley maintains the classic Mediterranean brightness. Swap lemon for a little sherry vinegar if citrus is not available — use half the amount and taste as you go.

Serving Suggestions

This goes beautifully with a simple salad of peppery arugula, shaved fennel and a light lemon vinaigrette, or with grilled flatbread and a bowl of herbed yogurt for dipping. For a heartier meal, serve over a small scoop of saffron rice or alongside roasted new potatoes tossed in lemon and thyme. Garnish with extra parsley and a final drizzle of high-quality olive oil for a glossy finish and a burst of fresh aroma.

Cultural Background

Squid and calamari are staples throughout Mediterranean and East Asian cuisines, but the simplest preparations — seared, grilled or fried and finished with lemon and herbs — are classic across coastal regions. In Mediterranean kitchens, olive oil and fresh herbs highlight the sweet, clean flavor of the sea; Italian and Greek variations may add oregano or a splash of white wine, while Spanish cooks might include smoked paprika. This recipe draws on that tradition of minimalism and freshness.

Seasonal Adaptations

In summer, serve with a tomato and cucumber salad and extra lemon wedges; in cooler months, pair the squid with roasted root vegetables and finish with a drizzle of chili-infused oil. For holiday menus, increase the garlic-chili oil volume and serve as part of a seafood platter alongside grilled prawns and octopus. Subtle tweaks — like adding a touch of butter to the finishing oil for winter richness — adapt the dish to any season.

Meal Prep Tips

Prepping the garlic-chili-parsley oil a day ahead saves time: cool and refrigerate in a jar, and bring to room temperature before reheating briefly to loosen the oil. Clean and score squid tubes right before cooking to maintain texture. Portion raw tubes into meal-size packs for freezing so you can pull out exactly what you need. For lunches, toss chilled grilled squid into a grain bowl with farro, herbs and lemon for a quick, protein-packed midday meal.

Every time I make this, I’m reminded how powerful restraint is in cooking: a few high-quality ingredients treated with care yield more satisfaction than a complicated list of components. Invite friends, pour a crisp white and enjoy — the simplicity is part of the pleasure.