Sliced into rings and marinated in olive oil, lemon and thyme, squid is grilled over coals in mere seconds so it doesn't turn rubbery. It suits a light late-morning brunch plate just as well as a quick late-night bite.
Mix the olive oil, lemon juice, garlic, thyme, salt and black pepper, then rub it over the squid rings.
Rest the marinated squid in the fridge for 1 hour.
Grill the squid rings quickly over hot coals, about 1 minute per side, being careful not to overcook them.
Transfer the squid to a plate, sprinkle with chopped parsley, and serve with lemon wedges.
Don't leave the squid on the grill for more than 2 minutes, or it turns rubbery; the skill here is really about timing. Keep the grill genuinely hot, since a lukewarm grill makes the squid release water and cook more like it's boiled. Allergens: contains shellfish (squid).
If you bought frozen squid, let it thaw fully in the fridge and pat it very dry with paper towel; damp squid steams on the grill and turns tough.
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