Grilled Squid with Bell Pepper
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy but comes together in less than half an hour. Grilled squid is wonderfully tender when cooked fast over high heat, and pairing it with sweet bell peppers creates this beautiful balance of flavors. What I love most is how affordable squid can be compared to other seafood, plus it's loaded with selenium and B vitamins that support energy and brain health. The whole dish takes just twelve minutes to cook, so it's perfect when you want something impressive without spending hours in the kitchen. Fresh herbs and a squeeze of lemon juice brighten everything up, making this feel like a Mediterranean escape on your dinner plate.
Ella x
Ingredients
- ¾ kgsquid(cleaned and cut into rings and tentacles)
- 2red bell pepper(cut into wide strips)
- 1yellow bell pepper(cut into wide strips)
- 4 tbspextra virgin olive oil
- 4garlic cloves(minced)
- 3 tbspfresh lemon juice
- 3 tbspfresh parsley(chopped)
- 2 tbspfresh basil(torn)
- ½ tspred pepper flakes
- 1 tspsea salt
- ½ tspblack pepper
- 1 tsplemon zest
Detail level
Instructions
- 1
Pat the squid dry with paper towels and place in a bowl. Add 2 tbsp olive oil, half the minced garlic, salt, and black pepper. Toss well and let marinate for 15 minutes at room temperature.
Tip: Drying the squid helps it achieve better char marks on the grill.
- 2
Preheat a grill or grill pan to high heat (about 450°F). Brush the bell pepper strips with 1 tbsp olive oil and season lightly with salt and pepper.
Tip: High heat is essential for a proper sear without overcooking the squid.
- 3
Place the bell pepper strips on the grill and cook for 4-5 minutes per side until they have light char marks and are tender-crisp. Transfer to a serving platter.
Tip: Don't move the peppers too much to allow for even charring.
- 4
Arrange the marinated squid pieces in a single layer on the grill grates (or use a grill basket if available). Cook for 2-3 minutes per side until opaque and lightly charred. Avoid overcooking as squid becomes rubbery.
Tip: Squid cooks very quickly, so watch it carefully and don't step away from the grill.
- 5
In a small bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, remaining garlic, red pepper flakes, and lemon zest to create a dressing.
Tip: This bright dressing brings all the flavors together.
- 6
Transfer the grilled squid to the platter with the peppers. Pour the dressing over everything and toss gently to combine.
- 7
Sprinkle with fresh parsley and basil just before serving. Taste and adjust seasoning as needed.
Tip: Fresh herbs add brightness that complements the smoky grill flavors.
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