Grilled Squid Salad Recipes

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GRILLED SQUID SALAD



Grilled squid salad image

Inspired by the investment in flavour that Nonna Franchina made in stuffing her squid, I came up with this recipe, which uses the same principle but in reverse. We're making a mind-blowing salsa to plunge the hot grilled squid straight into, creating a wonderful harmony between flavour and texture. The salsa is also great when used to dress grilled veg, lamb or other seafood, tossed with pasta or as a topping for crostini.

Provided by Jamie Oliver

Categories     Healthy fish recipes     Jamie Cooks Italy     Seafood     Italian     Bread     Quick fixes

Time 30m

Yield 4 to 6

Number Of Ingredients 10

2 tablespoons baby capers in brine
2 lemons
extra virgin olive oil
1 clove of garlic
1 fresh red chilli
4 anchovy fillets in oil, from sustainable sources
30 g shelled unsalted pistachios
½ a bunch of fresh mint, (15g)
4 large squid, cleaned, gutted, from sustainable sources
500 g large ripe tomatoes

Steps:

  • Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.
  • Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at ½cm intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side - with no oil or seasoning - until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour.
  • Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa, and serve hot or at room temperature.

Nutrition Facts : Calories 266 calories, Fat 18.4 g fat, SaturatedFat 2.8 g saturated fat, Protein 19 g protein, Carbohydrate 6.5 g carbohydrate, Sugar 4.7 g sugar, Sodium 0.9 g salt, Fiber 1.8 g fibre

GRILLED SQUID SALAD



Grilled Squid Salad image

Inspired by the investment in flavour that Nonna Franchina made in stuffing her squid, I came up with this recipe, which uses the same principle but in reverse. We're making a mind-blowing salsa to plunge the hot grilled squid straight into, creating a wonderful harmony between flavour and texture. The salsa is also great when used to dress grilled veg, lamb or other seafood, tossed with pasta or as a topping for crostini.

Provided by Jamie Oliver

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons baby capers in brine
2 lemons
Extra-virgin olive oil
1 clove of garlic
1 fresh red chilli
4 anchovy fillets in oil, from sustainable sources
30 grams (1 ounce) shelled unsalted pistachios
1/2 a bunch of fresh mint (15 grams [0.5 ounce])
4 large squid, cleaned, gutted, from sustainable sources
500 grams (17 ounces) large ripe tomatoes

Steps:

  • Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.
  • Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at 1/2-centimeter (1/4-inch) intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side--with no oil or seasoning--until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour.
  • Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa and serve hot or at room temperature.

GRILLED SQUID SALAD



Grilled Squid Salad image

Provided by Food Network

Yield 24 servings (as part of a buff

Number Of Ingredients 12

4 pounds squid, fully-cleaned, bodies sliced in 2-inch rounds, and tentacles halved, if large
2 teaspoons salt
10 garlic cloves, chopped plus 2 finely-minced
3 tablespoons olive oil, plus 1/2 cup for dressing
Freshly ground pepper
2 2-ounce tins flat fillets of anchovies
1/4 cup fresh lemon juice
1/4 cup roasted pine nuts, tossed with coarse salt
1 cup marinated sun-dried tomatoes, cut in strips
1/2 cup capers
1 cup torn basil leaves, firmly packed
Boston lettuce, for lining platter

Steps:

  • In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the olive oil; season with pepper. Marinate 1 hour, refrigerated.
  • In food processor combine anchovies and their oil with lemon juice until pureed. With motor running, slowly stream in remaining 1/2 cup olive oil. Thin dressing with 2 tablespoons cold water. Dressing should be smooth and consistency of cream. If it is too thick, thin with a little more cold water.
  • Heat a charcoal grill until very hot, or alternatively, preheat broiler. On a fine-mesh grill, arrange squid in one layer and place over coals; grill, turning once, and remove as soon as squid turn opaque. Cool to room temperature. Alternatively, place squid on baking sheet and broil, turning once, 2 minutes per side or until opaque and just cooked through. Let cool to room temperature.
  • In a large salad bowl combine squid with minced garlic, pine nuts and anchovy dressing. Toss with sun-dried tomatoes, capers and basil. Serve on a bed of green lettuce with garlicky grilled bread.

GRILLED SQUID SALAD



Grilled Squid Salad image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 pounds cleaned squid, bodies left whole (tentacles optional), rinsed and dried
1/3 cup extra virgin olive oil
2 or 3 lemons
1 teaspoon minced garlic
Salt and pepper to taste
6 cups arugula or mesclun
3 or 4 shallots, thinly sliced (optional)

Steps:

  • Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.
  • Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.
  • Toss greens with remaining olive oil, juice of 1 or 2 lemons (to taste), salt, pepper and shallots. Top with squid, drizzle all with a little more lemon juice and serve.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 727 milligrams, Sugar 2 grams

SPICY GRILLED SQUID AND GREEN BEAN SALAD



Spicy Grilled Squid and Green Bean Salad image

Everyone loves calamari, but grilling is an easy, delicious alternative to frying. Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette - in this case, with ginger, hot pepper, sesame oil and scallions. Cooking over hot coals adds a smoky note, but a stovetop grill works well, too. Any size squid may be prepared this way, but meaty larger squid works best. And, if grilling isn't a possibility, whole squid can also be broiled or roasted.

Provided by David Tanis

Categories     dinner, lunch, seafood, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound large squid, whole bodies (tubes) and tentacles, cleaned (about 8)
Salt and pepper
3 to 4 tablespoons peanut oil or other vegetable oil
2 teaspoons toasted sesame oil
3 tablespoons lime juice or rice vinegar
1 tablespoon Asian fish sauce or 2 teaspoons finely chopped anchovy
1 tablespoon finely chopped ginger
2 garlic cloves, minced
1 jalapeño chile, seeds removed to lessen heat if desired, chopped or thinly sliced
1 red Fresno chile, seeds removed to lessen heat, chopped or thinly sliced
1 pound tender green beans or Romano beans, ends trimmed (topped and tailed)
1/2 cup slivered scallions, both white and green parts
1 small bunch cilantro, leaves and tender stems roughly chopped, plus a few sprigs reserved for garnish

Steps:

  • Rinse squid with cold water, drain and pat dry. Transfer to a baking sheet in one layer. Drizzle with 1 tablespoon peanut oil. Season squid on both sides with salt and pepper, and season tentacles. (If they are small, thread them onto bamboo skewers.) Make sure everything is lightly coated with oil. Set aside.
  • Prepare a charcoal grill, or heat a stovetop grill to medium-high. Bring a large pot of well-salted water to a boil.
  • Make the vinaigrette: In a small bowl, whisk together 2 tablespoons peanut oil, toasted sesame oil, lime juice and fish sauce. Stir in ginger, garlic and half the jalapeño and Fresno chiles (or less, if chiles are very hot).
  • Drop beans into boiling water and cook for 1 to 2 minutes, until firm tender. Drain and spread out on a baking sheet lined with a kitchen towel. Let cool to room temperature.
  • Lay the squid bodies on the grill and cook for 3 to 4 minutes per side, until lightly browned (bodies will puff up). Grill tentacles until firm and slightly charred, turning with tongs, 3 to 4 minutes. Transfer cooked squid to a cutting board. Let cool slightly, then cut bodies crosswise into 1/2-inch-thick slices. Cut tentacles in halves or quarters, if large; otherwise leave whole.
  • Place green beans and sliced squid in a large bowl. Sprinkle lightly with salt, then add the vinaigrette and toss to coat with wooden spoons. Add remaining half of the chiles, the scallions and cilantro and toss again. Taste and adjust seasoning as necessary. Transfer to a serving platter. Sprinkle with remaining chiles if desired and garnish with cilantro springs.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 5 grams

GRILLED SQUID ON SPINACH, RED PEPPER, AND MANGO SALAD



Grilled Squid on Spinach, Red Pepper, and Mango Salad image

Categories     Salad     High Fiber     Mango     Squid     Spinach     Bell Pepper     Summer     Grill/Barbecue     Gourmet

Yield Serves 2

Number Of Ingredients 10

3/4 lb cleaned small squid
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 red bell pepper
5 oz baby spinach, trimmed (3 cups)
1/2 mango, peeled, pitted, and cut into 1/2-inch cubes (1 cup)
1/4 small red onion, sliced
1 tablespoon fresh lime juice plus 4 lime wedges

Steps:

  • Cut squid bodies open to make flat pieces and score inner side of flattened squid in a crosshatch pattern with a sharp knife, blade held horizontally at a 30-degree angle (do not cut all the way through flesh). Cut squid bodies into 4- by 1-inch pieces. Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.
  • Cut sides from bell pepper and brush with 1/2 teaspoon oil.
  • Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill bell pepper, turning once, until just tender, about 4 minutes. Cut bell pepper into strips.
  • Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.
  • Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
  • Top salad with squid and serve with lime wedges.

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Top Asked Questions

How do you make squid salad?
Combine the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend. Slice the grilled squid into 1⁄2" rings. In a salad bowl, toss the squid, watercress, cucumber, tomato, onion, and peanuts with the dressing. Divide the salad among 4 plates.
What to do with grilled squid?
Slice the grilled squid into 1⁄2" rings. In a salad bowl, toss the squid, watercress, cucumber, tomato, onion, and peanuts with the dressing. Divide the salad among 4 plates.
How do you cook squid on a Weber grill?
1) Preheat a grill pan to high heat, as high as it will go. 2) In a large bowl mix together the squid and the olive oil, season with salt and pepper. 3) Grill for about 2 to 3 minutes on each side or until cooked through.
How do you cook squid in garlic sauce?
Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well. Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book.

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