Clean the squid. Reserve the tentacles and turn the body. Make the cuts on one side, making sure that the cuts don’t reach the bottom.
Pat the squid dry to remove as much surface moisture as possible. Rub it with oil to prevent it from sticking to the grill.
Season squid with salt and pepper and fry for a few minutes on the grill. (turn every 30 seconds every time it starts to char, until the squid firm up)
In a frying skillet sauté chopped fennel and green onions.
Add herbs and lemon juice and cook about two minutes over medium heat. Adjust salt and pepper to taste.
Place squid on a serving plate and pour the lemon vinaigrette on top.