Grilled Squid with Caramelized Onion and Garlic
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just 45 minutes from start to finish. Grilled squid is so tender and delicious when you cook it hot and fast, and the sweet caramelized onions and garlic create this amazing savory depth that makes the whole dish sing. Squid is packed with protein and selenium, which supports your immune system, so you're getting something really nourishing here. The beauty of this recipe is that it uses simple pantry staples and minimal cleanup, making it perfect for busy evenings when you still want to feel like you're eating something special and restaurant quality.
Ella x
Ingredients
- ¾ kgsquid(cleaned and cut into rings)
- 3 largeyellow onions(thinly sliced)
- 4garlic cloves(minced)
- 5 tbspextra virgin olive oil
- 3 tbspfresh lemon juice
- 1 tbspred wine vinegar
- 3 tbspfresh parsley(chopped)
- 1 tspfresh thyme
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspchili flakes
- 59 mlwhite wine
Detail level
Instructions
- 1
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook for 15-18 minutes, stirring occasionally, until deeply golden and caramelized. Season with a pinch of salt and set aside.
Tip: Low and slow caramelization brings out the natural sweetness of the onions—don't rush this step.
- 2
In the final minutes of onion cooking, add minced garlic and cook for 1 minute until fragrant. Deglaze the pan with white wine and red wine vinegar, scraping up any browned bits. Remove from heat.
Tip: The wine adds depth and helps lift the flavorful fond from the pan.
- 3
Pat the squid rings dry with paper towels and season generously with sea salt, black pepper, and chili flakes on both sides.
Tip: Drying the squid prevents splattering on the grill and ensures better browning.
- 4
Preheat your grill to high heat (around 450°F). Brush the grill grates lightly with oil to prevent sticking.
Tip: A hot grill creates a quick char while keeping the squid tender inside.
- 5
Grill the squid rings for 1.5-2 minutes per side until they have light char marks and are opaque. Work in batches if needed to avoid overcrowding the grill.
Tip: Squid cooks very quickly—overcooking will make it tough and rubbery.
- 6
Transfer the grilled squid to a serving platter and immediately toss with the remaining 2 tablespoons of fresh olive oil and fresh lemon juice.
Tip: Adding oil and lemon while the squid is still warm helps it absorb maximum flavor.
- 7
Top the squid with the warm caramelized onions and garlic mixture. Garnish generously with fresh parsley and fresh thyme.
Tip: The fresh herbs add brightness that contrasts beautifully with the rich, sweet onions.
- 8
Serve immediately while the squid is still warm, with extra lemon wedges on the side for additional acidity if desired.
Tip: This dish is best enjoyed fresh off the grill—the textures begin to change as it cools.
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