Most people only ever eat squid fried. Which is fine – but it's a shame, because squid on a grill is something else entirely. The heat chars the outside just enough, the inside stays tender, and if you stuff it first, you've got a complete delicious dish that looks impressive and comes together in 40 minutes.
Ingredients
Method
- Marinate the squid. Toss the squid tubes in olive oil, lemon juice, salt, and pepper. Leave for 30 minutes – this helps tenderise them and adds flavour.
- Make the stuffing. Heat olive oil in a pan over medium heat. Sauté the onion and garlic for 3–4 minutes until soft. Add the chopped tentacles and cook for another 2 minutes. Remove from heat, stir in the tomato, parsley, and breadcrumbs. Season well and let it cool slightly.
- Stuff the squid. Spoon the filling into each tube – don’t pack it too tight, the squid shrinks as it cooks. Seal the opening with a toothpick.
- Grill on high heat. Brush the grill with oil and get it hot. Grill the squid for 3–4 minutes per side until you’ve got good char marks and the tubes are opaque. That’s it.
- Rest briefly, then serve. Slice into rings to show off the stuffing, or serve whole. A squeeze of lemon and a drizzle of good olive oil is all you need.
Notes
Bigger squid tubes are easier to stuff and more forgiving on the grill. If you can only find small ones, they still work – just watch them closely, they’ll cook faster.
The stuffing is flexible. Chorizo or feta work brilliantly here in place of (or alongside) the tentacles. Breadcrumbs help bind everything and soak up the juices inside the tube while it cooks.
Serve with crusty bread, a simple salad, and something cold to drink. Summer sorted.
