The two most important points in grilling squid are to have the grill as hot as possible and the squid as dry as can be. Even the smallest amount of water will prevent the Maillard reaction, resulting in pale, chewy calamari.
The real news with this post is the move away from illogical volume measurements such as cups and tablespoons. Why this system of measurement still exists, I have no idea. It results in inconsistent food and more utensils to wash. Here’s one of the more recent articles and I couldn’t agree more. A teaspoon of fine salt will give much different result than a teaspoon of coarse salt, yet five grams of salt is the same regardless of how coarse it is. This applies to any dry ingredient. If for some reason, you insist on using volume measures, there are many free conversion tools available on the Internet.
Time: 20 minutes
400g squid bodies
45g extra-virgin olive oil
1g kosher salt
1 small clove garlic – finely chopped or grated
Few grinds fresh ground black pepper
10g fresh lemon juice
5g parsley – finely chopped
Preheat grill to its highest heat.
Using paper towel, dry the squid bodies. Toss the squid with 15 grams of the olive oil.
Grill the squid for two minutes per side. Remove from heat.
In a small bowl, whisk together the remaining olive oil, salt, garlic, pepper and lemon juice.
Toss the squid with the vinaigrette and parsley. Serve immediately.