1. 5 tablespoons extra virgin olive oil
1 tablespoon lemon juice, plus lemon wedges for serving
2 teaspoons minced fresh parsley
1 garlic clove, minced
Salt and pepper
1 pound small squid
2 tablespoons baking soda
1. Combine 3 tablespoons of the oil, the lemon juice, parsley, and garlic, and 1/4 teaspoon pepper in large bowl; set aside for serving.
2. Using kitchen shears, cut squid bodies lengthwise down one side. Open squid bodies and flatten into planks. Dissolve baking soda and 2 tablespoons salt in 3 cups cold water in large container. Submerge squid bodies and tentacles in brine, cover, and refrigerate for 15 minutes. Remove squid from brine and spread in even layer in rimmed baking sheet lined with clean kitchen towel. Place second clean kitchen towel on top of squid and press gently on towel to blot liquid. Let squid sit at room temperature, covered with towel, for 10 minutes.
3. Toss squid with remaining 2 tablespoons oil and season with pepper. Thread tentacles onto two 12-inch metal skewers.
4. For a charcoal grill:?Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a gas grill:?Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
5. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5 to 10 times. Place squid bodies and tentacles on grill (directly over coals if using charcoal), draping long tentacles over skewers to prevent them from falling through grates. Cook (covered if using gas) until squid is opaque and lightly charred, about 5 minutes, flipping halfway through cooking. Transfer bodies to plate and tent loosely with aluminum foil. Continue to grill tentacles until ends are browned and crisp, about 3 minutes; transfer to plate with bodies.
6. Using tongs, remove tentacles from skewers. Transfer bodies to cutting board and slice into 1/2-inch-thick strips. Add tentacles and bodies to bowl with oil mixture and toss to coat. Serve with lemon wedges.