Grilled Whole Squid Recipe

Prepare and marinate squid

If squid is not cleaned, remove beak, cartilage and innards; rinse and pat dry thoroughly with paper towels. Score the underside of each tube in a shallow diamond pattern (about 1–2 mm deep) to help it cook evenly and look attractive when charred. In a bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, 1.5 tsp sea salt and 1 tsp black pepper. Add the whole squid (tubes and tentacles), turn to coat, and marinate at room temperature for 15–20 minutes (or up to 1 hour in the fridge). Remove from fridge 15 minutes before grilling to come to room temperature.

Preheat grill

Preheat a heavy grill pan or outdoor grill to high heat (230–260°C / 450–500°F). Brush grates or pan with a little oil to prevent sticking. Ensure vents are open for good char and quick sear.

Brush lemon halves lightly with 1 tsp olive oil. Place cut side down on the hot grill or grill pan and char for 2–4 minutes until deeply browned and blistered. Flip briefly to get faint grill marks on the outer rind (30–45 seconds). Remove and set aside. Sprinkle with coarse sea salt just before serving.

Prep vegetables

Trim tough ends from asparagus. Slice eggplant into 1 cm rounds and lightly salt them and let sit on a rack or paper towel for 10 minutes to draw out moisture; pat dry. Combine 3 tbs flour, 2 tbs cornmeal/semolina (if using), 0.75 tsp salt and 0.5 tsp pepper in a shallow dish.

Fry vegetables

Pour vegetable oil into a heavy skillet to a depth of about 5 mm and heat over medium-high until shimmering and 170–180°C (340–355°F) if using a thermometer. Dredge asparagus and eggplant slices lightly in the flour mixture, shaking off excess. Fry in batches without overcrowding: asparagus will take ~1.5–2.5 minutes until golden and tender-crisp; eggplant slices 2.5–3.5 minutes until golden and soft. Transfer to a paper towel-lined tray and keep warm in a low oven (80–90°C) if needed.

When grill is very hot, wipe excess marinade from squid (to prevent flare-ups) and brush lightly with oil. Place whole squid on the grill. Grill the tubes 1.5–2 minutes per side until deeply charred and just firm — avoid overcooking which makes squid rubbery. Grill tentacles 2–3 minutes, turning once, until tips are crisp and charred. If squid is large, you may need slightly longer but cook quickly on high heat. Transfer to a cutting board and rest for 2 minutes. Slice tubes crosswise into 2–3 cm pieces or leave whole for presentation.

While squid grills, whisk together Greek yoghurt, mayonnaise, lemon zest, lemon juice, Dijon mustard, grated garlic, white/black pepper, chopped dill and 0.25 tsp salt until smooth and creamy. Taste and adjust seasoning. Chill briefly if prepared ahead.

Arrange grilled squid (whole or sliced) on a platter. Add fried asparagus and eggplant alongside. Spoon dollops of yoghurt mayo on the plate or serve in a small bowl. Place charred lemon halves next to the squid for squeezing. Drizzle 1 tsp finishing olive oil over squid, scatter microgreens or parsley and a light dusting of chili flakes if using. Serve immediately so squid remains tender and vegetables stay crisp.

Optional serving suggestion: Provide extra lemon wedges and an additional pinch of sea salt for diners to season to taste.