Grilled Squid Recipes

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GRILLED SQUID WITH LEMON, GARLIC AND CUMIN



Grilled squid with lemon, garlic and cumin image

Squid is a great sustainable fish that is easy to cook in seconds. Get your griddle as hot as possible to get those char marks without overcooking the squid.

Provided by Mitch Tonks

Categories     Main course

Yield Serves 4

Number Of Ingredients 7

4 squid weighing about 250g/9oz each, cleaned
1 lemon, zest only
good pinch cumin
pinch sea salt
olive oil
1 garlic clove, pasted
½ handful of fresh coriander, chopped

Steps:

  • Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.
  • Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.
  • Heat your grill plate until white patches start to appear.
  • Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.
  • Push the squid down with the back of a fish slice and do the same with the tentacles.
  • Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.

GRILLED SQUID WITH OLIVE OIL AND LEMON RECIPE



Grilled Squid With Olive Oil and Lemon Recipe image

Grilled squid is an incredibly simple dish that captures all the best of coastal Mediterranean cooking-it's economical, uncomplicated, and pristine.

Provided by Daniel Gritzer

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

1 pound whole cleaned squid bodies
Extra-virgin olive oil, for drizzling and serving
Kosher salt and freshly ground black pepper
Chopped parsley, for garnish
Lemon wedges, for serving

Steps:

  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
  • Meanwhile, thoroughly pat squid dry with paper towels. In a medium bowl, toss squid with a drizzle of olive oil until lightly coated.

Nutrition Facts : Calories 169 kcal, Carbohydrate 5 g, Cholesterol 264 mg, Fiber 0 g, Protein 18 g, SaturatedFat 1 g, Sodium 129 mg, Sugar 0 g, Fat 8 g, ServingSize Serves 4 as an appetizer, UnsaturatedFat 0 g

GRILLED SQUID (CALAMARI)



Grilled Squid (Calamari) image

In this recipe, squid is simply flavored with olive oil and lemon juice, then quickly grilled to tender perfection. How to clean squid also included.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Entree

Time 52m

Number Of Ingredients 7

1 pound squid ( cleaned )
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon fresh parsley (chopped)
Garnish: lemon wedges

Steps:

  • Gather the ingredients. Put the skewers in a container, cover with water, and soak for at least 30 minutes while you prepare the squid.
  • Prepare a high (500 F to 600 F) gas or charcoal grill fire. Rinse the squid under cold running water and pat dry with paper towels.
  • Cut the squid bodies lengthwise down one side and open flat.
  • Cut the tentacles in half if too large.
  • In a bowl, combine the olive oil, lemon juice, salt, and pepper.
  • Add the squid bodies and tentacles to the bowl, tossing to evenly coat.
  • Thread the squid bodies lengthwise onto skewers so they lie flat.
  • Thread the tentacles onto separate skewers.
  • Grill, turning once, just until opaque, about 2 minutes.
  • Remove the squid from skewers and pile them on a platter.
  • Sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 184 kcal, Carbohydrate 20 g, Cholesterol 264 mg, Fiber 5 g, Protein 20 g, SaturatedFat 1 g, Sodium 186 mg, Sugar 4 g, Fat 5 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g

GRILLED SQUID



Grilled Squid image

Grilled meats and seafood are very popular in Vietnam and many recipes, like this one, rely upon the specific flavors imparted from the open wood burning grill.

Provided by cba533

Categories     Squid

Time 1h

Yield 2 serving(s)

Number Of Ingredients 14

500 g cleaned squid
1 tablespoon salt
1/2 cup coriander leaves
7 tablespoons fish sauce, dip
1 pinch pepper
2 garlic cloves, crushed
2 tablespoons peanut oil
1 teaspoon five-spice powder
1 teaspoon curry powder
1 tablespoon finely chopped lemongrass
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon lime juice
1 teaspoon sugar

Steps:

  • Rub the squid with salt and rinse.
  • Slit and flatten the squid sac and make diagonal cuts on the inside surface.
  • Cut into bite-sized pieces.
  • Set aside in a bowl.
  • In another bowl, mix all the ingreduents, EXCEPT THE FIRST FOUR INGREDIENTS, making the marinade. Mix for thirty seconds.
  • Put the squid inside the bowl with the marinade and leave for 1 hour.
  • When one hour is finished, grill the squid over a charcoal grill until just tender (about three minutes each side).
  • Arrange on a serving platter and garnish with half-a-cup of coriander leaves.
  • Serve with fish sauce dip.

Nutrition Facts : Calories 417.9, Fat 19.4, SaturatedFat 3.5, Cholesterol 582.5, Sodium 8967.8, Carbohydrate 15.6, Fiber 0.6, Sugar 4.8, Protein 43.6

GARLICKY GRILLED SQUID WITH MARINATED PEPPERS



Garlicky Grilled Squid with Marinated Peppers image

As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Squid     Almond     Bell Pepper     Garlic     Mint     Peanut Free     Dairy Free     Soy Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

1/3 cup coarsely chopped blanched hazelnuts or almonds
2 Tbsp. plus 1/2 cup extra-virgin olive oil, divided
Kosher salt
4 large red bell peppers
2 Tbsp. sherry vinegar or red wine vinegar
1 tsp. hot smoked Spanish paprika
3 garlic cloves, divided
1 1/2 lb. cleaned squid, bodies and tentacles separated
1/2 small red onion, very thinly sliced
1 cup mint leaves, torn if large
1/2 lemon

Steps:

  • Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then crush nuts using the side of a chef's knife or coarsely chop. Transfer to a small bowl. Mix in 2 Tbsp. oil and season with salt. Set aside.
  • Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate. Place bell peppers directly on grate (not on wire rack) and grill, turning occasionally, until charred all over and flesh is very soft, 8-10 minutes.
  • Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10-20 minutes (doing this extends the cooking and softens the skins). Remove skins from peppers and scoop out seeds; discard. Tear or slice peppers into large pieces and place in a clean medium bowl. Add vinegar, paprika, and 1/4 cup oil and finely grate 1 garlic clove into bowl. Season with salt and toss well to coat peppers.
  • Return grill to high heat. Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 1/4 cup oil. Pat squid dry, then add to oil mixture; toss well to coat. Working in batches, grill squid on wire rack on grill until marks appear on bodies and tentacles begin to crisp around the edges, 45-60 seconds per side. Transfer to a clean large bowl and season with salt.
  • Place onion and mint in a small bowl. Finely grate zest from lemon half over, then squeeze in juice. Season with salt and toss to combine.
  • Divide marinated peppers and squid among plates. Spoon hazelnuts over and top with mint salad.

GRILLED CALAMARI



Grilled Calamari image

The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 appetizer servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice (1 small lemon)
1/2 teaspoon coarse salt
1 clove garlic, thinly sliced
2 sprigs fresh oregano, or 1/2 teaspoon dried
1 pound fresh squid, cleaned, rinsed, and well dried
Freshly ground black pepper

Steps:

  • In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs.
  • Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.

GRILLED SQUID WITH CHAMOMAYO



Grilled Squid with Chamomayo image

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 12

1 cup soybean, safflower or vegetable oil
1/4 cup dried chamomile flowers, pulverized in a spice grinder (you can get them from any place that sells loose-leaf tea, or rip open a couple of teabags)
2 tablespoons champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 egg yolk
4 pounds squid bodies, cleaned (any fishmonger that can't get you squids can't be trusted... they come frozen to a fishmonger and are CHEAP)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
Lemon wedges, for garnish, optional

Steps:

  • Preheat the grill to high heat.
  • For the chamomayo: Heat the oil and chamomile flowers over low heat until the chamomile aromatizes and turns golden brown, 3 to 5 minutes. Strain the oil, discarding the chamomile flowers, and let cool.
  • Combine the vinegar, mustard, salt, sugar and egg yolk in the bowl of a food processor and blend for about 30 seconds. Add the thoroughly cooled oil through the emulsion tube. Voila. Chamomayo. Imagine the possibilities! Darjeeling Mayo! Matcha mayo! Earl Grayo!
  • Now for the squids. Slice the squid bodies open lengthwise, and lay flat on a cutting board with the outsides facing up. Gently score the squid with the tip of your knife in a crosshatch pattern, then sprinkle each side with salt and pepper... say one sprinkled pinch per. Don't be shy.
  • Toss the squid in a large bowl with the olive oil, then grill these guys for 2 to 4 minutes per side. I like mine a little under-done, but I'm a weirdo like that.
  • Transfer all the squids to a cutting board. Cut them into 1/2-inch rings. You can serve them in a pile and with the mayo on the side. If you want to get fancy and plate these up, slide a chopstick or iced-tea spoon up the middle of the rings to plate them in a neater fashion. Serve with lemon wedges, if desired.

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

GRILLED BABY SQUID



Grilled Baby Squid image

Categories     Sauce     Side     Marinate     Squid

Yield makes 4 to 6 servings

Number Of Ingredients 4

1 pound cleaned baby squid or 1 1/2 pounds whole baby squid
Coarse salt to taste
About 3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice or sherry vinegar, or to taste

Steps:

  • Start a charcoal or wood fire or preheat a gas grill; the fire should be quite hot (on a gas grill, as hot as you can get it) and the rack no more than 4 inches from the heat source and preferably less. Or preheat a heavy pan over high heat (and turn on an exhaust fan if you have one) for about 5 minutes.
  • If you need to clean the squid, pull off the head and tentacles and separate them by cutting just behind the head; save the tentacles and discard the head. Rinse out the inside of the bodies and dry well.
  • Sprinkle the squid with coarse salt and toss them lightly with a tablespoon or two of olive oil. If you are grilling, skewer the squid. Grill or pan-grill the squid quickly, about 1 minute per side; they should brown nicely but remain moist inside.
  • Put the squid on a plate. Drizzle with a little more olive oil and sprinkle with lemon juice or vinegar and a bit more salt. Serve immediately.
  • Grilled Baby Squid, Japanese Style
  • Here the grill is requisite, because the soy sauce coating would burn on a griddle: After cleaning the squid, marinate them briefly in a mixture of 1/4 cup soy sauce and 2 tablespoons mirin (or 1 tablespoon honey mixed with 1 tablespoon white wine). Grill and garnish with toasted sesame seeds (page 596). (Black sesame seeds are more commonly used here, and they look nice against the white squid, so if you can find them, by all means use them. Look in Japanese, Chinese, or Indian stores.)

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From topteenrecipes.com


GRILLED SQUID SALAD RECIPE | EATINGWELL
Step 1. Whisk canola oil, vinegar, chile powder, soy sauce, sesame oil, sugar and ginger in a medium bowl. Set aside about 3 tablespoons in a small bowl for dressing. Advertisement. Step 2. Add squid tubes and/or tentacles to the remaining marinade. Turn to coat well.
From eatingwell.com


INIHAW NA PUSIT (GRILLED STUFFED SQUID) RECIPE - YOUTUBE
Paano Mag-Ihaw ng Masarap na PusitHow to Cook Grilled Stuffed SquidStep by Step Cooking Tutorial with Complete List of Ingredients & Tips INGREDIENTS:2 pcs S...
From youtube.com


HEALTHY RECIPE FOR GRILLED SQUID - SPAIN ON A FORK
2017-09-30 Heat a non-stick frying pan with a medium heat, once the pan get´s hot add the squid to the pan, cook between 1 1/2 to 2 minutes per side, then transfer to a plate. Using the same pan with the same heat add 1 tablespoon of extra virgin Spanish olive oil to the pan and cook 2 tomato halfs face down for about 3 minutes.
From spainonafork.com


THAI GRILLED SQUID – LA TOURANGELLE
2021-04-23 Home › Recipes › Thai Grilled Squid. Thai Grilled Squid. April 23, 2021 Share. ← Older Post Newer Post → Contact. Email: [email protected] General inquiries: +1 (510) 970 9960 or Toll free 1.866.NUT.OILS ...
From latourangelle.com


BEST GRILLED CALAMARI RECIPES | QUICK AND EASY | FOOD NETWORK …
2010-06-22 Preheat barbeque to moderate high heat 450°F (232°C). Step 5. Oil the grill grates to help prevent the squid from sticking. Step 6. Remove the calamari from the marinade, place on a tray and season with salt and pepper. Discard of the baggie and used marinade.
From foodnetwork.ca


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