Grilled Squid

Ingredients

• 2–3 medium (about 450 g / 1 lb)whole squid
• to tastesalt and pepper
• 45–60 ml (3–4 tablespoons)olive oil
• 2 cloves, mincedgarlic
• 5 ml (1 teaspoon), gratedginger
• ½–1 lemon, juicedlemon
• 15–30 ml (1–2 tablespoons)soy sauce
• 5–10 ml (1–2 teaspoons), optionalchilli sauce
• 1, dicedspring onion

Instructions

1. 1

   Clean the squid

   Remove the head, tentacles, innards and cartilage. Peel away the thin outer film if you wish, then rinse the squid inside and out under cold water.

2. 2

   Dry and season

   Pat the squid thoroughly dry with kitchen paper. Score the flesh to help it cook evenly and look presentable, then season with salt and pepper.

3. 3

   Mix the marinade

   In a medium bowl, combine the olive oil, lemon juice, garlic, ginger, soy sauce and chilli sauce. Optionally, heat the leftover marinade in a small frying pan over medium-high heat, stir-fry it for about 1 minute and adjust the seasoning; add a little water if needed to stop it burning.

4. 4

   Marinate the squid

   Brush the marinade over the squid and refrigerate for at least 30 minutes or up to 2 hours. Keep the remaining marinade to brush over the squid as it cooks.

5. 5

   Heat the grill

   Preheat a gas or charcoal grill to medium-high, about 190–205°C (375–400°F).

6. 6

   Grill the squid

   Put the squid on the hot grill and cook for 1–3 minutes per side, basting occasionally, until opaque with slight charring. Cooking time depends on the size; avoid over-grilling, which can make squid tough.

7. 7

   Cut the squid

   Take the squid off the grill and cut it into rings, or leave it whole as preferred.

8. 8

   Add the garnish

   Scatter the diced spring onion over the squid.

9. 9

   Serve it hot

   Serve hot with extra sauce, rice, salad or grilled vegetables.

What is grilled squid?

Grilled squid is a seafood dish in which cleaned squid is cooked quickly over high heat. Squid is eaten in many coastal food traditions; this American-style version uses a lemony marinade with soy, garlic and ginger.

The short grilling time keeps the preparation simple, while the marinade brings together citrus, savoury and gently spicy flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 19g protein, 6g carbs, 12g fat.

The squid provides most of the protein, while the olive oil contributes much of the fat. The lemon, soy and chilli sauces add flavour, and rice served alongside can supply additional carbohydrates. Pair the squid with salad or grilled vegetables for a balanced plate.

Choosing and preparing the squid

Whole squid: The recipe calls for 2–3 medium squid, about 450 g in total. The exact cooking time varies with their size, so use the visual cues as well as the clock.

Dry surface: Pat the squid thoroughly dry before seasoning. A dry surface helps it make contact with the hot grill rather than releasing excess moisture.

Making the marinade

Citrus and aromatics: Lemon juice, garlic and grated ginger give the oil-based marinade its bright, fragrant character. Soy sauce adds savouriness, and chilli sauce is optional.

Reserved marinade: Keep some aside for basting during grilling. If you choose to cook the leftover marinade, stir it over medium-high heat for about 1 minute and add a little water if it starts to catch.

Scoring and marinating

Scoring: Make shallow cuts in the squid before marinating, as directed. This also gives the grilled surface a patterned appearance.

Chilling time: Marinate for at least 30 minutes and no more than 2 hours in the refrigerator. Keep the squid chilled while it takes on the flavours.

Getting the texture right

Grill heat: Aim for medium-high heat, around 190–205°C. Have the grill hot before adding the squid so the brief cooking time can produce slight charring.

Doneness: Grill for 1–3 minutes per side, until the flesh is opaque and lightly charred. Squid can turn tough if left on the grill too long, so check early, particularly with smaller squid.

Serving the squid

Cut and garnish: Leave the squid whole or slice it into rings after grilling, then finish with diced spring onion.

Sides: Serve it hot with rice, salad or grilled vegetables, and offer extra sauce alongside.

Recipe notes & tips

• Pat the squid dry before seasoning and marinating.
• Keep the squid refrigerated while it marinates.
• Preheat the grill fully before putting the squid on.
• Start checking for doneness after 1 minute per side.
• Baste during grilling with the reserved marinade.
• Choose whole squid or rings when serving, according to preference.

Variations

• Adjust the heat: Leave out the optional chilli sauce for a milder flavour.
• More citrus: Use the full lemon amount for a brighter marinade.
• Whole presentation: Serve the grilled squid whole with spring onion on top.
• Ring-style serving: Slice the cooked squid into rings before bringing it to the table.
• Side swap: Serve with rice, salad or grilled vegetables, as preferred.

Common mistakes to avoid

• Wet squid: Pat it thoroughly dry before seasoning and grilling.
• Over-grilling: Check early and remove it once opaque and slightly charred.
• Guessing the timing: Allow for squid size, since cooking times can vary.
• Marinating too long: Keep the refrigerated marinating time within 30 minutes to 2 hours.
• Burning leftover marinade: Stir it over medium-high heat and add a little water if needed.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat briefly in a hot pan or on the grill until warmed through; avoid prolonged heating, which can toughen the squid.

Frequently asked questions