Grilled squid with lemon

Ingredients

• 1 kg (uncleaned)squid
• 220 gbread
• 60 glemon juice
• 1lemon, zested
• 30 gbasil
• 50 gextra-virgin olive oil
• to tastefine salt
• to tasteblack pepper

Instructions

1. 1

   Clean the squid

   Rinse the squid under running water. Gently separate the tentacles from each body and set them aside, then remove the clear cartilage from inside each body.

2. 2

   Finish cleaning

   Pull out the innards and rinse the inside of each body carefully. Peel away the skin, then cut out and discard the eye from the tentacle cluster. You should have about 600 g of cleaned squid.

3. 3

   Make the filling

   Cut the bread into small cubes and put them in a food processor fitted with a steel blade. Season with salt and pepper, add the washed and dried basil leaves, then add the lemon zest and juice.

4. 4

   Fill the bodies

   Pour in the extra-virgin olive oil and pulse until the mixture is coarse and fairly moist. Spoon the filling into the cleaned squid, pushing it down to the bottom and leaving a couple of centimetres free at the top.

5. 5

   Seal and grill

   Place the reserved tentacle cluster at the opening of each squid and secure it with a cocktail stick, piercing both the body edges and the tentacles to hold the filling in. Heat a grill well and brush it with oil, then grill the squid over medium heat for about 10–12 minutes.

6. 6

   Turn and serve

   Turn the squid on all sides so they brown evenly. Once cooked, remove them from the grill and slice into rounds to serve.

What is grilled squid with lemon?

This is a stuffed-squid dish: cleaned squid bodies hold a mixture of bread, basil, lemon and olive oil, with the tentacles secured over the opening. Grilled squid is common in Mediterranean cooking, though this recipe does not specify a particular regional origin.

The filling is deliberately coarse and moist rather than smooth. Lemon brightens the bread and basil, while grilling gives the outside a browned finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 351 calories, 0g protein, 34g carbs, 16g fat.

The bread supplies most of the carbohydrate, while the olive oil contributes much of the fat; squid is the main source of protein. Pair a serving with vegetables or salad to add freshness and balance the plate.

Cleaning the squid

Separate the tentacles gently: keep them intact so they can be placed back over the opening as a lid. Removing the clear cartilage and innards leaves the body ready to fill.

Clean inside thoroughly under running water, then peel off the skin and remove the eye from the tentacles. The recipe expects about 600 g of cleaned squid from the 1 kg bought uncleaned.

Getting the filling right

Bread: cut it into small cubes so the processor can break it down evenly. The finished mixture should still have some texture rather than becoming a paste.

Lemon and basil: add the zest and juice with washed, dried basil leaves for a fragrant, citrus-led filling. The olive oil brings the crumbs together into a fairly moist mixture.

Filling and sealing

Leave a couple of centimetres clear at the top of each body. This gives you room to close the opening without forcing the filling out.

Use a cocktail stick to pierce the body edges and tentacle cluster together. The tentacles act as a stopper while the squid cooks.

Grilling cues

Heat the grill well and brush it with oil before adding the stuffed squid. Cook over medium heat for about 10–12 minutes, turning the squid on all sides for even browning.

The recipe gives time and heat level rather than a separate internal temperature. Remove the squid once cooked through and browned, then slice it into rounds for serving.

Serving the squid

Serve the sliced squid while warm so the filling stays soft and fragrant. A simple salad or cooked vegetables make a fresh accompaniment without competing with the lemon and basil.

If serving it as a more substantial main, add bread, potatoes or another side that suits the meal. Keep any extra lemon separate so diners can adjust the citrus to taste.

Recipe notes & tips

• Dry the basil well after washing so excess water does not loosen the filling.
• Pulse the filling in short bursts and stop while it is still coarse.
• Use a spoon to push the filling down into each squid body.
• Leave a couple of centimetres of space at the opening before sealing.
• Turn the squid around the grill so each side has a chance to brown.

Variations

• Parsley swap: Use parsley in place of basil for a different fresh herbal flavour.
• Garlic note: Add a little finely chopped garlic to the filling for a more savoury edge.
• Chilli kick: Mix a pinch of chilli into the breadcrumbs for gentle heat.
• Citrus change: Replace some of the lemon zest with orange zest for a softer citrus aroma.
• Herb mix: Combine basil with a little parsley while keeping the same filling method.

Common mistakes to avoid

• Overfilling the bodies: the filling can escape; leave a couple of centimetres clear at the top.
• Skipping the seal: the filling may fall out; secure the tentacles and body edges with a cocktail stick.
• Making the filling too smooth: it loses the intended coarse texture; pulse only until combined.
• Starting on a cool grill: the squid may not brown well; heat the grill thoroughly first.
• Leaving one side down throughout: browning will be uneven; turn the squid on all sides.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan or on a grill until hot; avoid prolonged heating, which can make the squid tough.

Frequently asked questions