Perfectly grilled squid—a classic Mediterranean dish—needs little else to shine.
, foods will not brown when there's much water present on their surface.* For the squid to sear and brown on the grill, its surface first has to dry out enough for the Maillard reaction to take place. But squid is also tricky because there are only two ways that it's good: either cooked for just a couple minutes so that it's still tender, or slow-cooked for at least 30 minutes, which will return it to tenderness.
*Unless you're able to raise the temperature of the water above 300°F, which is pretty dang difficult to do without extreme levels of pressure. Since I've never heard of a pressurized grill, I'm going to assume it's not really possible. To overcome this, you have to take two important steps. First, you have to thoroughly pat the squid dry to remove as much surface moisture as possible, and only then rub it with oil to prevent it from sticking to the grill. Second, you need to cook the squid over blazingly hot coals. This is all about intense direct heat: The hotter the grill, the faster it will drive off surface moisture and sear the squid, all before the squid loses its tender texture.
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