This grilled squid with garlic, chili and parsley is one of those recipes that proves simplicity and quality ingredients will always win. I first learned this technique during a holiday in the Mediterranean, standing at a tiny seaside restaurant where the owner grilled squid over hot coals and dressed it with nothing more than good olive oil, chopped garlic, fresh red chili and parsley. The result was tender, smoky, and impossibly fresh — an easy dish that lets the seafood shine. Ever since I recreated it at home, it has become my go-to when I want a fast, impressive main to serve with a green salad and crusty bread.

I remember the first time I made this for my partner: the kitchen filled with the scent of searing squid and warm garlic, and we ate standing at the counter like tourists at a food stall. The texture is the most important part — cooked quickly over very high heat the squid should be just opaque and tender, not rubbery. The garlic-chili-parsley oil adds bright herbaceous notes and a gentle heat that complements the natural sweetness of the squid. It’s light, high in protein, and comes together in under 25 minutes, making it perfect for weeknights or for a simple weekend dinner when you want to eat well without fuss.

Ingredients

• Squid: Use 4 very fresh squid tubes (about 1 lb total). Look for firm, glossy flesh with a clean ocean smell — avoid anything with a strong fishy odor. Fresh squid gives the best texture; if using frozen, fully thaw and dry it.
• Olive oil: 3–4 tablespoons extra-virgin. Choose a fruity, peppery oil (Colavita or La Española are reliable examples) — good oil is a primary flavor here.
• Sea salt: Flaky sea salt such as Maldon or coarse sea salt for finishing; it brings out the seafood’s natural sweetness.
• Garlic: 3 large cloves, finely chopped. Use fresh garlic for a bright, toasty aroma when sautéed; avoid pre-minced jars if possible.
• Red chili: 1/2 long red chili, diced (deseed for milder heat). You can substitute a small Fresno or red finger chili depending on desired spice level.
• Parsley: A handful of flat-leaf parsley, chopped (about 1/3 cup packed). Fresh parsley adds brightness and cleanses the palate.
• Lemon: Juice of 1/4 lemon (about 1 teaspoon) to finish — bright acidity ties the oil and seafood together.

Instructions

Score and dry the squid:Using a very sharp knife, score the top side of each squid tube with shallow diagonal cuts (don’t slice through). Remove tentacle pieces and set aside. Pat every surface completely dry with paper towels — moisture prevents a proper sear and can make squid tough. Set on a tray while you prepare aromatics.Heat and sear:Preheat a large skillet over high heat until it’s very hot (a cast-iron pan works best). Add 1 tablespoon of olive oil and swirl. Place squid in the pan in a single layer and sear 2 minutes per side — you want a quick caramelized surface; avoid crowding the pan. Remove and sprinkle with a pinch of sea salt.Make garlic-chili-parsley oil:Lower the heat to medium-high and add 2–3 more tablespoons of olive oil to the same pan. Add the chopped garlic, diced red chili and most of the chopped parsley. Sauté for about 1 minute, stirring constantly, until the garlic just turns golden — watch closely so it doesn’t burn; burnt garlic becomes bitter.Combine and finish:Add the seared squid back into the pan and toss gently with the garlic-chili-parsley oil for 20–30 seconds to warm through and coat. Remove from heat and drizzle with the juice of 1/4 lemon. Plate immediately and spoon any remaining oil and herbs over the top.Serve:Arrange squid on a warm plate, scatter the remaining parsley and a few extra flakes of sea salt on top. Serve with lemon wedges and crusty bread or a light salad.

Storage Tips

Store leftover cooked squid in an airtight container in the refrigerator for up to 2–3 days. Use shallow containers so the squid cools quickly and remains tender. Reheat gently in a warm skillet with a splash of olive oil for 30–60 seconds — avoid prolonged heating. Do not reheat in a microwave for long periods; it can overcook the squid and make it rubbery. For the garlic-parsley oil, refrigerate separately in a small jar for up to 3 days and bring it back to room temperature before using or reheat gently.

Ingredient Substitutions

If squid is unavailable, small whole calamari or cleaned baby squid work well with the same timing. For less heat, omit the chili or replace it with a pinch of red pepper flakes. Swap flat-leaf parsley for cilantro if you prefer a brighter herbaceous note — it changes the flavor profile but still complements seafood. If you prefer citrus, add a few teaspoons of preserved lemon or lemon zest for an extra aromatic finish. For a non-olive oil option, use a mild avocado oil but note the olive oil’s fruitiness pairs best with garlic.

Serving Suggestions

Serve this with a simple arugula salad dressed in lemon and olive oil, or alongside grilled vegetables and new potatoes. A crusty baguette is perfect for sopping up the garlic-parsley oil. For a Mediterranean-inspired plate, add a small bowl of tzatziki and roasted cherry tomatoes. Pair with a crisp white wine like Albariño or a dry rosé to complement the squid’s delicate flavors.

Cultural Background

Squid prepared simply over flames and dressed with olive oil and herbs is a hallmark of Mediterranean coastal cooking — from Italy to Spain and Greece. The method respects seafood’s brief cooking window and celebrates local olive oil and fresh herbs. This approach is rooted in peasant traditions where fishermen cooked their catch quickly by the harbor, using minimal seasoning to highlight the bay’s bounty.

Seasonal Adaptations

In summer, serve with a tomato and cucumber salad and extra lemon wedges for brightness. In cooler months, add warm roasted beets or a fennel salad to bring in seasonal produce. For a festive twist, grill lemons alongside the squid to caramelize their edges, adding smoky citrus flavor when squeezed over the top.

Meal Prep Tips

For easy weeknight meals, make the garlic-chili-parsley oil ahead and store it in the fridge. Keep cleaned squid in the coldest part of the refrigerator and cook the same day you buy it. If prepping for guests, sear squid minutes before serving and do the final toss with warmed herb oil just as people sit down — it keeps the dish bright and lively.

This recipe has earned a permanent spot in my repertoire because it’s immediate, honest, and reliably delicious. Try it the next time you want a fast, impressive seafood dinner — and don’t forget the bread for mopping up the oil.