Grilled Squid with Garlic & Chilies

Whole squid charred over high heat, then dressed with a punchy garlic-chili oil. Tender, smoky, and ready in under 20 minutes—pure Thai street food.

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Ingredients

1
Pat the squid completely dry with paper towels, working inside and outside the body tube. This helps the surface brown and prevents sticking when grilling.
2
Using a sharp knife, score the outside of the squid body in a crosshatch pattern—make shallow cuts about 1/8 inch deep, spacing them 1/4 inch apart in one direction, then repeat at a 45-degree angle.
3
Drizzle the squid all over with 1 tablespoon of olive oil and sprinkle generously with salt and pepper, rubbing gently to coat.
4
Set a grill or grill pan to high heat and wait until it is very hot—you should see wisps of smoke rising off the surface, about 3 minutes.
5
Lay the squid body, scored-side down, onto the hot grill. Do not move it for 2–3 minutes, until the scored side is deeply charred and the crosshatch marks are dark brown.
6
Flip the squid and grill the second side for 1–2 minutes until opaque and lightly charred. Grill the tentacles for 1–2 minutes per side until they curl and char slightly.
7
Transfer the squid to a cutting board and let it rest for 1 minute, then slice the body crosswise into 1/2-inch-wide rings.
8
In a small bowl, stir together the minced garlic, sliced chilies, remaining 3 tablespoons of olive oil, fish sauce, and lime juice until combined.
9
Arrange the squid rings and tentacles on a serving plate, pour the garlic-chili oil over top, and scatter the cilantro and scallions over the surface.

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