Grilled Squid (on grill pan or bbq)

For The Grilled Squid:

1. Prepare the squid. Pull the head away from its body. Cut off the legs right under the eyes (leave some meat on the base of the legs so they come off in one piece). Remove the teeth located right in the center of the legs. Slice the ring containing the legs so they lay flat open. Remove everything from inside the squid including its bone. Remove the outer skin by pulling it off its body with your hands. Then rinse the squid well, drain, and pat dry with paper towels.
2. Marinate the squid. Sprinkle all of the seasonings on the squid and drizzle with the 2 teaspoons of olive oil. Season lightly with salt and pepper. Rub everything all over the squid. Marinate for 15 minutes at room temperature. Meanwhile, heat your grill or grill pan on high.
3. Slice the squid on the opposite side from the one containing the fins. Slice it halfway through (leaving the side containing the fins intact) a few times with 1.5 cm (¾ inch) space between each cut.
4. Grill the squid. For a real tender squid your grill or grill pan should be very hot. Transfer squid to a grill or grill pan and place it sliced-side up. Grill the squid and the legs for 3-4 minutes on high. Flip the squid and the legs. Hold it down with the tongs. Cook for another 3-4 minutes. Then hold the squid on one side with cooking tongs so it cooks on the sides where the body connects with the fins. Cook for 1-2 minutes on each side. Then hold the squid upside down. If water stops coming out of it, it's ready if not cook for 2-3 minutes longer or until it stops.
5. Transfer to a serving plate.

Make The Olive Oil And Lemon Sauce:

1. Add lemon and olive oil to a small bowl and whisk to combine. Pour over the squid while it's still hot.
2. Serve with dried oregano sprinkled on top and fresh lemon quarters on the sides.