Active Time
Total Time
20 MIN
Serves : 10

How to Make It

Step 1    

Light a gas or charcoal grill. In a small bowl, combine 1/2 cup of the olive oil with the parsley, garlic and a generous pinch of salt and pepper.

Step 2    

In a large bowl, toss the squid with the remaining 2 tablespoons of olive oil and season generously with salt and pepper. Double-skewer the squid bodies and grill until cooked through and charred in spots, about 3 minutes. Baste the cooked squid with half of the parsley mixture, then grill the squid for 1 minute longer. Mound the squid on a platter, drizzle with the remaining parsley mixture and serve immediately.


Look for small squid—they're super-tender and cook very quickly. The bodies should be about 3 inches long.

Suggested Pairing

These rich seafood dishes require a wine with enough acidity and flavor to match their intensity. Look for a bright, dry rosé from Sicily.

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