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Grilled squid – we’re top fans!

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Grilled squid – we’re top fans!

Approx. 30 mins

Ingredients

    • 4 friends

    • 2 squid tubes

    • 5 tbsp. olive oil

    • ½ red pepper

    • 1 garlic clove

    • Handful of fresh parsley

    • ½ lemon, segmented

    • Pepper

    • Salt

Grilled squid – we’re top fans!

Grilled squid – we’re top fans!

This dish adds a Mediterranean hint to any barbecue party and reminds of sunshine, a sea breeze and a lot of fun.
We loosely based the following recipe on the well-known Spanish tapas dish called “Pulpo”. However, Pulpo consists of boiled squid, with olive oil and ground paprika. Of course, we love barbecuing and believe that grilling is a lot more fun, so we’re not interested in any boiled food. 🙂 In addition, we left the ground paprika out.

The delicious soft sweetness of the squid combined with pepper and garlic will blow your mind. The dish will be cooked in a few minutes, so what are you still waiting for?! Let the barbecuing begin!

Preparation

Preparation

Approx. 20 mins

Rinse the squid tubes under running water, take some kitchen paper and dab the squid dry.
Now carefully score shallow cuts into the surface of the squid (don’t cut too deeply!).
Finely chop the pepper and garlic and add, together with the olive oil, to a bowl large enough to contain 2 tubes. Let the squid tubes marinate for 20 minutes.

Scoring the tubes

Preparation

Approx. 10 mins

Prepare your BBQ for direct grilling at a temperature of approximately 428°F (220°C).
Dab the squid dry with some kitchen paper to remove almost all of the oil. This prevents grease flare-ups during grilling – we don’t want the squid to char, but we’re aiming for lovely white “fillets”. As soon as the BBQ is heated up, place the tubes on the direct zone of the BBQ. You’ll see that they’ll start shrinking right away. Don’t worry about this; there will be plenty of the squid left after grilling!

Grilling the squid directly

After 3 minutes, flip the squid to give both sides a nice grill-marked surface. After the flip, some additional fluids will drain from the squid. This isn’t a problem since the squid will stay nice and moist thanks to the short grilling time.

After another 3 minutes, remove the squid from the BBQ and allow to rest briefly.
Then, cut into thin rings (of approx. 1/4-inch thick) and sprinkle with salt and pepper to taste.

Serve the squid with fresh parsley and slices of lemon.

Enjoy!

Nicole Schonewille

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Approx. 30 mins

Necessities

    • 4 friends

    • 2 squid tubes

    • 5 tbsp. olive oil

    • ½ red pepper

    • 1 garlic clove

    • Handful of fresh parsley

    • ½ lemon, segmented

    • Pepper

    • Salt

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