Serious Eats
- 1 pound whole cleaned squid bodies
- Extra-virgin olive oil, for drizzling and serving
- Kosher salt and freshly ground black pepper
- Chopped parsley, for garnish
- Lemon wedges, for serving
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Meanwhile, thoroughly pat squid dry with paper towels. In a medium bowl, toss squid with a drizzle of olive oil until lightly coated.
Grill squid over hottest part of grill, turning, until browned on both sides. Transfer to a platter and season with salt and pepper. Drizzle fresh olive oil on top, garnish with parsley, and serve with lemon wedges.