Grilled Squid

If you like calamari, you're going to love this perfectly tender, super fast, and wonderfully smoky squid recipe. The Asian-inspired marinade adds spice to the party.

Course Main

Cuisine American, Asian, Fusion

Diet Gluten Free

Prep Time 20

Cook Time 4

Marinating Time 30

Total Time 54

Servings

Calories 110kcal

Author Imma

Ingredients

2-3 medium whole squid (about a pound)
salt and pepper to taste (about a teaspoon of salt per pound and equal amounts of pepper)
3-4 tablespoons (45-60ml) olive oil
1 teaspoon (3g) grated ginger
2 cloves garlic, minced
½-1 lemon, juiced
1-2 tablespoons (15-30ml) soy sauce
1-2 teaspoons (5-10g) chili sauce (optional)
1 green onion, thinly sliced

Instructions

Clean the squid (see notes for detailed instructions).
Score the squid for more even cooking and a better presentation. Then season them with salt and pepper.
Mix olive oil, lemon juice, ginger, garlic, soy sauce, and chili sauce in a glass bowl.
Brush the seasoning mixture over the squid and marinate them in the fridge for 30 minutes or up to 2 hours, reserving the rest for basting.
Preheat your grill to medium-high heat or around 375-400°F (190-205℃).
Place the squid on the hot grill, and grill them for 1-2 minutes per side, basting occasionally with the reserved marinade. The flesh will become opaque, firm, yet tender. How long it takes will depend on the squid's size.
Remove them from the grill and serve them whole or slice them into rings, however you prefer.
Garnish them with sliced green onions, and serve immediately with extra sauce and your choice of sides.

Notes

To clean the squid:
- - Get a firm hold on the body in one hand and the tentacles in the other hand. Gently pull the tentacles along with the head until they separate. Set the tentacles aside. Feel inside the body for the cartilage (quill) and gently remove it. Rinse the body in cold water to flush out the rest of the organs. Gently remove the fins and the skin and discard them.
  - If you want to grill the tentacles, remove the head just below the eyes with a sharp knife and discard the head and organs. Find the small, hard beak, pop it out, and discard it.
  - Thoroughly rinse the body and tentacles and pat dry with paper towels. You're now ready to proceed.
Double the marinade recipe, simmer it in a small saucepan over medium-high heat for about a minute to reduce, adjust seasonings to taste, and enjoy as a dipping sauce. Add a little water if needed to prevent burning.
Avoid overcooking the squid, as it can become rubbery. 1-2 minutes on each side on high heat usually delivers the best results.
If you don't want to break out the grill, a hot grill pan on the stove works fine. Either cooking method works with this recipe.
Please keep in mind that the nutritional data is approximate and can vary greatly depending on the ingredients used in the recipe.

Nutrition