Go Back
Cooked baby squid garnished with fresh parsley and a large lemon wedge on a white plate

Grilled Baby Squid with Garlic and Lemon

Tender baby squid marinated with olive oil, garlic, parsley, and lemon, then quickly grilled until lightly charred. An easy Mediterranean seafood appetizer ready in minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mediterranean
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 pound 450 g cleaned baby squid
  • 3 tablespoons extra-virgin olive oil plus more for serving
  • 3 garlic cloves finely chopped
  • 3 tablespoons finely chopped fresh parsley divided
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 lemon cut into wedges

Method
 

  1. If necessary, clean the baby squid by removing the internal organs, transparent cartilage, eyes, and beak. Rinse briefly and pat completely dry with paper towels.
  2. Place the squid in a bowl. Add the olive oil, garlic, 2 tablespoons of parsley, lemon zest, salt, and black pepper. Toss well to coat.
  3. Let the squid marinate at room temperature for 15–20 minutes.
  4. Preheat an outdoor grill or grill pan over high heat. Lightly oil the grates if necessary.
  5. Remove the squid from the marinade and let the excess oil drip off. Arrange the squid on the hot grill in a single layer.
  6. Grill for 1–2 minutes per side, until the squid is opaque, lightly charred, and curled around the edges. Cook it in batches to avoid overcrowding.
  7. Transfer the squid to a serving plate. Drizzle with a little extra-virgin olive oil and sprinkle with the remaining parsley.
  8. Serve immediately with fresh lemon wedges.

Notes

  • If using frozen baby squid, thaw it completely and dry it thoroughly.
  • Do not overcrowd the grill or skillet, or the squid will steam instead of browning.
  • Baby squid cooks very quickly. Overcooking can make it tough.
  • For skillet cooking, use a large cast-iron or heavy-bottomed pan over high heat.
  • Squeeze the lemon juice over the squid after cooking rather than adding a large amount to the marinade.