- 1/4 cup olive oil
- 1/4 cup dry sherry
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 1/2 to 2 pounds squid (or baby octopus), cleaned, long tentacles trimmed if desired
- Extra-virgin olive oil
- Chopped fresh flat-leaf parsley for garnish
- To make the marinade, whisk all the ingredients together in a large bowl. Add the squid, cover, and let marinate in the refrigerator for 3 to 4 hours.
- Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill.
- Remove the squid from the marinade. Place the squid on the prepared grill rack and grill for 4 minutes, turning once, or until the squid are almost opaque all the way through and have crisped around the ends and tentacles. Do not overcook or they will become rubbery.
- To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.