Grill the squid whole and then cut them into slices for this salad. Not only is it easier (no squid rings falling through the grate), but small pieces risk cooking too quickly and becoming rubbery. More Amazing Seafood Recipes
Variation Shrimp can replace the squid. Toss a pound and a half of large shelled shrimp with the oil and salt, as in Step 1, and grill or broil them until just done, turning once, about five minutes in all.
A light, high-acid wine is a must to stand up to the lemon and vinegar in the dressing here. To highlight the squid, serve a vibrant, fruity Pinot Grigio from the Alto Adige.