Traditional recipes

Marinated Grilled Squid

Marinated Grilled Squid


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A quick and delicious way to enjoy calamari

Florian from Begur made me this dish with his catch of the day. The picture opposite is of Florian’s recipe – it tasted as incredible as it looks!

I’ve added a few more ingredients here and I think they’re a match made in heaven.— José Pizarro, author of Catalonia

Ingredients

  • 4 small fresh squid, cleaned and cut into large strips
  • 3 1/2 fl oz olive oil
  • 1 garlic clove, bashed
  • Few sprigs of thyme or rosemary
  • Flaky sea salt
  • Extra virgin olive oil to drizzle
  • Lemon wedges to serve

  • 4 squid weighing about 250g/9oz each, cleaned
  • 1 lemon, zest only
  • good pinch cumin
  • pinch sea salt
  • 1 garlic clove, pasted
  • ½ handful of fresh coriander, chopped

Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.

Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.

Heat your grill plate until white patches start to appear.

Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.

Push the squid down with the back of a fish slice and do the same with the tentacles.

Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.


  • 4 squid weighing about 250g/9oz each, cleaned
  • 1 lemon, zest only
  • good pinch cumin
  • pinch sea salt
  • 1 garlic clove, pasted
  • ½ handful of fresh coriander, chopped

Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.

Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.

Heat your grill plate until white patches start to appear.

Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.

Push the squid down with the back of a fish slice and do the same with the tentacles.

Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.


  • 4 squid weighing about 250g/9oz each, cleaned
  • 1 lemon, zest only
  • good pinch cumin
  • pinch sea salt
  • 1 garlic clove, pasted
  • ½ handful of fresh coriander, chopped

Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.

Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.

Heat your grill plate until white patches start to appear.

Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.

Push the squid down with the back of a fish slice and do the same with the tentacles.

Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.


  • 4 squid weighing about 250g/9oz each, cleaned
  • 1 lemon, zest only
  • good pinch cumin
  • pinch sea salt
  • 1 garlic clove, pasted
  • ½ handful of fresh coriander, chopped

Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.

Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.

Heat your grill plate until white patches start to appear.

Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.

Push the squid down with the back of a fish slice and do the same with the tentacles.

Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.


  • 4 squid weighing about 250g/9oz each, cleaned
  • 1 lemon, zest only
  • good pinch cumin
  • pinch sea salt
  • 1 garlic clove, pasted
  • ½ handful of fresh coriander, chopped

Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.

Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.

Heat your grill plate until white patches start to appear.

Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.

Push the squid down with the back of a fish slice and do the same with the tentacles.

Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.


  • 4 squid weighing about 250g/9oz each, cleaned
  • 1 lemon, zest only
  • good pinch cumin
  • pinch sea salt
  • 1 garlic clove, pasted
  • ½ handful of fresh coriander, chopped

Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.

Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.

Heat your grill plate until white patches start to appear.

Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.

Push the squid down with the back of a fish slice and do the same with the tentacles.

Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.


  • 4 squid weighing about 250g/9oz each, cleaned
  • 1 lemon, zest only
  • good pinch cumin
  • pinch sea salt
  • 1 garlic clove, pasted
  • ½ handful of fresh coriander, chopped

Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.

Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.

Heat your grill plate until white patches start to appear.

Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.

Push the squid down with the back of a fish slice and do the same with the tentacles.

Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.


  • 4 squid weighing about 250g/9oz each, cleaned
  • 1 lemon, zest only
  • good pinch cumin
  • pinch sea salt
  • 1 garlic clove, pasted
  • ½ handful of fresh coriander, chopped

Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.

Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.

Heat your grill plate until white patches start to appear.

Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.

Push the squid down with the back of a fish slice and do the same with the tentacles.

Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.


  • 4 squid weighing about 250g/9oz each, cleaned
  • 1 lemon, zest only
  • good pinch cumin
  • pinch sea salt
  • 1 garlic clove, pasted
  • ½ handful of fresh coriander, chopped

Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.

Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.

Heat your grill plate until white patches start to appear.

Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.

Push the squid down with the back of a fish slice and do the same with the tentacles.

Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.


  • 4 squid weighing about 250g/9oz each, cleaned
  • 1 lemon, zest only
  • good pinch cumin
  • pinch sea salt
  • 1 garlic clove, pasted
  • ½ handful of fresh coriander, chopped

Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.

Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.

Heat your grill plate until white patches start to appear.

Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.

Push the squid down with the back of a fish slice and do the same with the tentacles.

Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.



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