500G whole cleaned squid bodies
Extra-virgin olive oil, for drizzling and serving
salt and freshly ground black pepper
Chopped parsley, for garnish
Lemon wedges, for serving
Cooking over direct heat helps sear the squid quickly before it overcooks and becomes rubbery.
1. Thoroughly pat squid dry with paper towels. In a medium bowl, toss squid with a drizzle of olive oil until lightly coated.
2. Grill squid over the hottest part of the grill, turning until browned on both sides.
3. Transfer to a platter and season with salt and pepper. Drizzle fresh olive oil on top, garnish with parsley, and serve with lemon wedges.