BBQ sweet chilli squid

5 minutes
Amount Per Serving: Calories 257; Protein 16g; Fat 19g; Carbs 7g
Squid cooked hot and fast is tender and juicy. Charring the lemons before juicing them adds a roasted sweetness to the sauce that can be used as a dip.
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  • 400g raw cleaned squid tubes
  • 3 tablespoons sweet chilli jam
  • 1 finely chopped garlic clove
  • 2 tablespoons finely chopped coriander
  • Lime juice
  • Olive oil
  • For The Lemon Aioli:
  • 1 lemon, quartered
  • 6 tablespoons mayonnaise
  • 2 crushed garlic cloves


  • Clean the squid, scrape out any loose membrane from the inside of the squid tube using a thin knife. Be careful not to cut through the sides. Pat the squid dry using kitchen paper and place in a large bowl.

  • In a smaller bowl, mix the chilli jam, crushed garlic, lime juice and add seasoning. Half of this mixture plus a bit of olive oil will be added to the squid. Coat each squid with this liquid mixture.

  • Stir the chopped coriander into the reserved chilli mix.

  • For the lemon aioli, grill the lemon wedges for 2min on each side until charred. Then, squeeze the juice into a bowl and mix it with mayonnaise, garlic, and some seasoning. Set aside.

  • You may now barbecue the squid, or cook in a large griddle pan, over very high heat for 2min per side, until lightly charred.

  • Brush with the remaining chilli jam, cook for 30sec then remove.

  • Serving Suggestions: Serve with the lemon aioli.

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