This grilled squid with garlic, chili and parsley is one of those recipes I turn to when I want seafood that feels special without fuss. Irena Macri first shared this version with me on a warm evening when the coals were ready and simple ingredients were doing the heavy lifting. The squid cooks almost instantly and the finishing oil — bright olive oil infused with golden garlic, red chili heat and fresh parsley — is what makes it sing. Every bite balances tender squid, a kiss of char, a hint of lemon acidity and the savory punch of garlic and chili.

I discovered how forgiving this method is during a family dinner years ago. I had rushed the drying step and ended up with a rubbery batch; after that I learned the importance of patting the tubes dry and using very high heat for a very short time. Since then, this preparation has become a weekend staple whenever fresh calamari arrives at the market. It’s fast enough for a weeknight yet elegant enough for guests, and the combination of textures and flavors always earns compliments.

Ingredients

• Squid tubes: Four very fresh squid tubes, about 8 to 10 ounces each if you can find them. Look for glossy, firm flesh and a clean ocean scent. Avoid anything overly soft or with a strong fishy odor. Freshness is key to tenderness and flavor.
• Olive oil: 3 to 4 tablespoons extra-virgin olive oil. Use a fruit-forward brand you like because the oil becomes the finishing sauce — I often reach for Colavita or a mild Spanish oil for balance.
• Sea salt: Flaky sea salt for seasoning after cooking. A light sprinkling brings out the squid’s natural sweetness without masking the other flavors.
• Garlic: Three large cloves, finely chopped. Fresh garlic browns quickly in hot oil and gives a nutty, golden flavor that complements the mild seafood.
• Red chili: 1/2 long red chili, diced. Deseed for less heat or keep seeds for more punch. Fresh chilies give cleaner heat than dried flakes for this preparation.
• Parsley: A generous handful, chopped — about 1/4 cup packed. Flat-leaf parsley works best for bright, herbaceous contrast.
• Lemon: Juice of 1/4 lemon, poured over at the end for an immediate lift and to balance the oil and garlic.

Instructions

Prepare the squid: Using a sharp knife, make shallow scores across the tops of the squid tubes and trim away the tentacles if desired. Pat each tube thoroughly with paper towels to remove every trace of surface moisture. Drying is essential: moisture creates steam and causes the squid to cook unevenly and become tough. Set the pieces aside while you prepare the aromatics. High-heat sear: Heat 1 tablespoon of olive oil in a large heavy skillet over high heat until it is shimmering and just beginning to smoke. Add the squid in a single layer and sear for 2 minutes per side. Watch closely — the squid should turn opaque and lightly caramelize. Remove immediately and place on a warm plate; sprinkle lightly with sea salt. This short, intense cooking is what gives tender results. Make the garlic-chili-parsley oil: Lower the heat to medium-high, add 2 to 3 tablespoons more olive oil to the pan and let it warm. Add the finely chopped garlic, diced chili and most of the parsley. Sauté for about 45 to 60 seconds until the garlic turns a light golden color. Do not burn the garlic; if it darkens too fast, remove the pan from direct heat for a moment. The goal is a fragrant, golden oil. Finish and combine: Return the seared squid to the pan and toss through the garlic-chili-parsley oil for 20 to 30 seconds to coat and warm the squid. Remove from heat and drizzle with the juice of 1/4 lemon. Transfer to a serving plate and spoon all of the garlicky oil and parsley over the top.

Storage Tips

Store leftovers in a shallow airtight container in the refrigerator for up to 48 hours; beyond that the texture deteriorates. For longer storage, you can freeze raw, prepped tubes but not the cooked dish — raw squid freezes best vacuum-sealed or tightly wrapped for up to 2 months. To reheat cooked portions, warm gently in a skillet with a splash of olive oil for 30 to 60 seconds; avoid microwaving which can make the squid rubbery. Always check the aroma and texture before serving; off smells indicate spoilage.

Ingredient Substitutions

If squid is not available, small whole cuttlefish or thinly sliced octopus can work, but octopus demands longer, low-and-slow cooking to become tender. Use 1/4 to 1/2 teaspoon red pepper flakes in place of fresh chili if needed, keeping an eye on heat. For an oil variation, try half olive oil and half unsalted butter for a richer finish, remembering that butter browns quickly. Swap flat-leaf parsley for fresh cilantro for a different herbaceous profile, though the taste will shift from Mediterranean to slightly Latin or Asian.

Serving Suggestions

Serve the squid as the centerpiece with grilled lemons, crusty bread or boiled baby potatoes tossed in olive oil and oregano. A simple salad of arugula and shaved fennel dressed with lemon vinaigrette provides a peppery counterpoint. For a heartier meal, pair with a barley or farro salad studded with roasted peppers and olives. Garnish with extra chopped parsley and a few lemon wedges for a bright finish.

Cultural Background

Grilled or pan-seared squid is a staple across Mediterranean shores, from the seaside tavernas of Greece to the trattorias of southern Italy. The technique emphasizes freshness and minimal seasoning so the sea flavor remains central. Infused oil with garlic and herbs is a common finishing touch that elevates simple grilled seafood into a convivial shared plate, a hallmark of Mediterranean dining traditions.

Seasonal Adaptations

In summer, serve with charred summer vegetables and a chilled white wine like Vermentino or Albariño. In cooler months, swap the parsley for winter greens like chopped escarole and add a splash of white wine to the pan to deglaze before finishing. For a festive twist, add preserved lemon rind into the finishing oil and serve with roasted root vegetables.

Meal Prep Tips

Prep the aromatics and chop the parsley a day ahead; keep them chilled and covered. If you’re cooking for a small buffet, sear squid in batches and keep warm on a sheet pan in a low oven, then toss through freshly warmed garlic oil just before serving to preserve texture and flavor. Use shallow containers to cool quickly and store safely.

This recipe is a reminder that great food often comes from care with technique and respect for quality ingredients. Invite friends, pour a crisp white, and let the simple flavors of the sea take center stage.