Squid Recipe

Clean and prepare squid

Rinse the whole squid under cold running water. Pull the head and tentacles away from the body; discard the clear noodle-like quill. Remove the innards and thin skin from the mantle if desired. Trim the tentacles just below the eyes and discard the beak. Pat the bodies and tentacles very dry with paper towels. If the squid are large, slice the bodies into 1/2-inch rings; smaller squid can be cooked whole or halved lengthwise.

Make the marinade

In a bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, black pepper, smoked paprika, and chopped parsley until emulsified.

Marinate

Place the dried squid (rings and tentacles) in a shallow dish or resealable bag. Pour the marinade over the squid and toss to coat evenly. Marinate in the refrigerator for 15–30 minutes. Do not marinate longer than 30 minutes — acidic lemon briefly tenderizes but prolonged acid will make the squid tough.

Preheat and oil the pan or grill

Heat a heavy skillet (cast iron preferred) or a grill to high heat. Add a thin film of oil to the pan and let it smoke slightly so it’s very hot; this promotes rapid searing.

Sear the squid

Remove the squid from the marinade, letting excess drip off. Working in a single layer (do not overcrowd), add squid to the hot surface. Cook for 30–45 seconds per side — the squid should develop a light golden crust but remain opaque and tender. Tentacles may need an extra 15 seconds if thicker. Total cook time should be about 1–2 minutes depending on size. Overcooking will make squid rubbery.

Finish with butter and heat (optional)

If using butter, reduce heat to medium-high and add the butter to the pan. Spoon the melted butter over the cooked squid for 10–15 seconds to glaze. Sprinkle the red pepper flakes if you like heat.

Rest and garnish

Transfer the cooked squid to a warm plate. Squeeze lemon wedges over the top, scatter extra chopped parsley or microgreens, and serve immediately.