1 1/2 lb. cleaned squid (thawed if frozen)
5 tbsp. olive oil
2 garlic cloves, very finely chopped
2 tbsp. lemon juice
Salt and freshly ground black pepper, to taste
1/2 tsp. crushed red pepper
2 tsp. fresh rosemary leaves, finely chopped

Light the grill.

While you wait for the coals to turn gray, prepare the squid. Remove the tentacles from the bodies and halve the tentacles. Make sure the eyes have been removed. One by one, open the squid bodies by making a cut down the length of them. Open the flesh so it lies flat on the board; the outside should face you.

With the tip of the knife, make a cross-hatch pattern on the flesh (this will prevent the flesh from curling too much during grilling). The knife should mark the flesh; do not cut right through it. If the bodies are large, cut them in half.

Place the prepared squid (tentacles and bodies) in a colander. Rinse it with cold water and drain. Pat it dry with paper towels.

In a mixing bowl, toss the squid with 3 tablespoons of the olive oil and the garlic. Cover the bowl tightly and refrigerate for 10 minutes. (You can do this up to 24 hours in advance, if you like.)

Remove the squid from the bowl with tongs and place it on the grill. Cook it for 1 to 2 minutes on a side (the squid will curl slightly while grilling). Transfer the squid to a serving bowl.

In a small bowl, whisk together the lemon juice, salt, pepper, crushed red pepper, and rosemary. Whisk in the remaining 2 tablespoons of olive oil.

Toss the dressing with the grilled squid. Refrigerate the salad for at least 20 minutes before serving. Serve with grilled green beans. Serves 4.