Squid is almost entirely technique. Get the grill hot, make sure the squid is dry, and don’t overcook it—just twenty seconds too long and it goes from tender to rubbery. That’s the delicate balance at the heart of this recipe. The simplicity of the ingredients lets the quality of the squid shine through, with lemon and parsley providing a fresh, bright contrast that keeps the dish light and clean.

This recipe leans on direct heat grilling over a well-prepared fire, which imparts a subtle smokiness without overpowering the natural flavour. Olive oil and garlic add just enough richness and depth, while seasoning with salt and pepper keeps it straightforward. The key is to respect the squid’s delicate texture and the seasonal ingredients that accompany it, making this a perfect example of everyday BBQ done well.

Using tools like a chimney starter to get the coals ready and long tongs to handle the squid with care ensures you stay in control throughout the process. The result is a dish that feels effortless but requires a confident touch—a simple, clean plate that’s all about technique, timing, and respect for the ingredients.