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    • Grilled Squid

    Grilled Squid

    Mark Sharron
    Easy
    20 minutes
    01-Feb

    Grilled Squid is a delicious and healthy seafood dish that is easy to prepare and cook. It is a popular dish in many countries worldwide and is often served as a main course or an appetizer. This recipe is simple to follow and will surely be a hit with family and friends. Combining squid, olive oil, salt, pepper, lemon juice, garlic, parsley, paprika and optional red pepper flakes creates a unique and flavorful dish.

     

     

     

     

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    Ingredients

    • Squid
    • Olive oil
    • Salt
    • Pepper
    • Lemon juice
    • Garlic
    • Parsley
    • Paprika
    • Red pepper flakes (optional)

    Method

    • Step-by-Step Method for Grilled Squid
    • Clean the squid by removing the head, innards, quill, and skin; rinse well and pat dry
    • Separate tentacles if desired; leave bodies whole or slice into rings for quicker grilling
    • Prepare marinade by mixing olive oil, finely minced garlic, salt, pepper, paprika, and optional red pepper flakes
    • Toss squid (bodies and tentacles) with the marinade until evenly coated, cover and refrigerate for at least 20 minutes
    • Preheat grill or grill pan to high heat
    • While waiting for the grill, finely chop fresh parsley and set aside for garnish
    • Once grill is hot, lightly oil grates to reduce sticking
    • Place marinated squid on the grill in a single layer; cook undisturbed for 1–2 minutes per side, just until opaque with light char marks
    • Remove squid from the grill immediately to avoid overcooking and rubbery texture
    • Transfer grilled squid to a serving platter
    • Squeeze fresh lemon juice over the squid while hot, and sprinkle generously with chopped parsley
    • Optionally, dust with extra paprika or a pinch of red pepper flakes for color and heat
    • Serve immediately as a main or shared appetizer, alongside lemon wedges and a simple green salad for a light, balanced meal
    • Plate suggestion: arrange whole grilled bodies and tentacles in a gentle spiral, garnish with parsley, finishing salt, and a drizzle of olive oil for shine