Grilled Squid with Broccoli
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy but comes together in just 35 minutes. Grilled squid might seem intimidating, but it's actually incredibly simple to prepare and cooks faster than you'd expect. The broccoli adds wonderful texture and is packed with vitamin C to support your immune system. What I love most is how affordable squid tends to be compared to other seafood, plus the lemon and garlic create such a vibrant, restaurant quality flavor that your family will be impressed. Trust me, once you try this, it'll become a regular rotation in your kitchen.
Ella x
Ingredients
- ¾ kgsquid(cleaned, bodies and tentacles separated)
- ½ kgbroccoli florets(cut into medium-sized pieces)
- 5 tbspolive oil
- 3 tbspfresh lemon juice
- 5garlic cloves(minced)
- 3 tbspfresh parsley(chopped)
- 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 score the inside of the bodies in a crosshatch pattern, being careful not to cut all the way through. This helps the squid cook evenly and absorb flavors.
Tip: Scoring also helps prevent the squid from curling too much during cooking.
- 2
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 3 minced garlic cloves, red pepper flakes, salt, and black pepper. Coat the squid pieces thoroughly with this marinade and let sit for 10-15 minutes.
Tip: Don't over-marinate squid or it can become mushy; 15 minutes is the sweet spot.
- 3
Toss broccoli florets with 2 tablespoons olive oil, remaining minced garlic, salt, and pepper. Arrange on a grill-safe pan or in a grill basket.
Tip: If using a grill basket, make sure to oil it well to prevent sticking.
- 4
Preheat your grill to high heat (around 450°F) and lightly oil the grates to prevent sticking.
- 5
Place the broccoli on the grill and cook for 8-10 minutes, stirring occasionally, until the florets are tender with charred edges. Transfer to a serving plate.
Tip: Broccoli should be fork-tender but still have some bite to it.
- 6
Grill the squid pieces for 1-2 minutes per side, working in batches if necessary. The squid is done when it becomes opaque and slightly firm to the touch. Do not overcook or it will become rubbery.
Tip: High heat and quick cooking are essential for tender squid. Tentacles cook faster than bodies.
- 7
Remove the grilled squid from heat and drizzle with remaining lemon juice. Toss together with the grilled broccoli on the serving plate.
- 8
Garnish with fresh chopped parsley and lemon zest. Serve immediately while still warm.
Tip: A squeeze of fresh lemon juice at the table enhances the bright Mediterranean flavors.
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