• Whenever possible, get already-cleaned fresh Adriatic squid. If you need to clean it yourself, follow the steps below.

Preparing The Squid

• Hold the squid tail in one hand and the head in the other. Make a slight twisting motion until the head with the innards slip out of the body. To clean the tentacles, cut just underneath the eyes of the squid. Feel around at the base of the tentacles for the squid beak (a bony piece of inedible cartilage) and remove it. The tail tube also contains a thin, clear sliver of cartilage which you can easily grasp with your fingers and pull out. Some people remove the purple membrane from the tail, but this is what gives the most flavour. Wash the squid, including the inside of the tail tube, and pat it dry.
  

Grilling The Squid

• You can prepare the squid on a classic wood-fired grill or an electric one. In either case, the squid needs quite a lot of oil to stay juicy and soft. Mix together olive oil with salt and pepper and have it ready for basting.
  
• Brush the oil mixture on the side of the squid that goes on the grill first. Give it about 7-8 minutes on one side but keep brushing the upper side 2-3 times. Turn around and grill for about 5-6 more minutes. Keep brushing the upper side with oil. The tentacles can be turned around sooner and will take a minute or two less.
  
• Serve and eat immediately. Grilled squid goes perfectly with blitva or other steamed vegetables Dalmatian style.