Fresh squid bodies and tentacles cook up on the grill in an instant. To make things easier on yourself, you can thread the squid onto skewers to keep the meat from slipping between your grill grates. Grilled fresh squid makes an impressive and delicious dinner dish. Serve grilled squid on a bed of arugula or mesclun lettuce for a different twist on a main dish salad.
Rinse the squid under cool water and dry gently with paper towels.
Lay the squid bodies on a cutting board and cut the tentacles into 2-inch lengths with a sharp knife. Cut off the flaps on the sides of the squid's body, if they are still attached. Cut a seam down the side of the squid body so you can open up the squid and lay the entire body flat on your cutting board.
Score the inside of the squid's body with the knife with several lines, about 1/8 inch apart, to tenderize a large squid. Be careful not to cut all the way through the meat.
Soak wood skewers in water.
Toss the squid in a large bowl with the lemon juice, olive oil, garlic salt and pepper. Let the marinade sit at room temperature while you preheat the grill.
Start a fire in your charcoal grill, or set your gas grill to medium-high heat. Set the grilling surface no more than 4 inches above the flame.
Remove the squid from the marinade and thread the meat onto the skewers. Stick two skewers through each large piece of the squid's body to hold the meat flat. Thread the squid's flaps onto one or two skewers, depending on the size. Thread a skewer through the thickest part of the tentacles, letting the bottoms of the tentacles dangle.
Rub a paper towel soaked with olive oil on the grill grates to prevent sticking.
Place the squid on the grill directly over the heat source. Do not cover the grill. Flip the squid with the tongs as soon as the bottoms look opaque. Grill the squid for between 30 seconds and one minute per side.
Remove the squid from the grill as soon as the meat is completely opaque to help the meat stay tender.
Place the squid on a clean cutting board, remove the skewers and slice the squid into bite-sized pieces with a chef's knife.
Serve the squid warm, tossed with your favorite salad greens and vinaigrette dressing.
If your squid bodies are less than 2 inches long, you don't have to score the meat to keep it tender.
Overcooked squid is incredibly chewy. Watch the meat on the grill carefully and remove it as soon as it turns opaque.