Grilled Squid with Carrot and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled squid dish has become one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. The squid cooks quickly over high heat, getting tender and slightly charred while the carrots soften alongside it. What I love most is how the garlic butter brings everything together, coating the vegetables and squid in pure comfort. Squid is packed with protein and B vitamins, making it a nutritious choice that feels indulgent. The beauty of this recipe is its simplicity and affordability, yet it never fails to impress.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned and cut into rings and tentacles)
- ½ kgcarrots(peeled and cut into thin batons)
- 6 clovesgarlic(minced)
- 4 tbspunsalted butter
- 3 tbspextra virgin olive oil
- 2 tbspfresh lemon juice
- 3 tbspfresh parsley(finely chopped)
- 1 tspfresh thyme(dried or fresh)
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 118 mlwhite wine
Detail level
Instructions
- 1
Pat the cleaned squid dry with paper towels and lightly coat with 1 tablespoon of olive oil. Season generously with salt, pepper, and red pepper flakes. Set aside at room temperature for 15 minutes.
Tip: Drying the squid prevents it from steaming on the grill and helps achieve a nice char.
- 2
Heat a large skillet over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. Once foaming, add the carrot batons and sauté for 8-10 minutes, stirring occasionally, until golden and tender-crisp.
Tip: Don't overcrowd the pan; work in batches if needed for even caramelization.
- 3
Add the minced garlic to the carrots and cook for 1-2 minutes until fragrant, then deglaze the pan with white wine, scraping up any browned bits. Continue cooking until the liquid reduces by half, about 3 minutes.
Tip: The wine adds depth and prevents the garlic from burning.
- 4
Reduce heat to low and stir in the remaining 2 tablespoons of butter, fresh parsley, and thyme. Season to taste with salt and pepper. Keep warm on the side of the stove.
Tip: Adding butter at the end creates a silky sauce without separating.
- 5
Preheat your grill or grill pan to high heat (around 450°F). Brush the grates with oil to prevent sticking.
Tip: A very hot grill is essential for quickly cooking the squid while keeping it tender.
- 6
Working quickly, place the squid rings and tentacles on the hot grill in a single layer. Grill for 2-3 minutes per side until just cooked through and lightly charred, being careful not to overcook.
Tip: Squid cooks very quickly; overcooked squid becomes tough and rubbery.
- 7
Divide the warm carrots and garlic butter sauce among four plates. Top each portion with the grilled squid and drizzle with any pan juices.
Tip: Serve immediately while everything is still warm.
- 8
Finish with a squeeze of fresh lemon juice, a sprinkle of fresh parsley, and a crack of black pepper. Serve hot.
Tip: The lemon brightens the dish and complements both the squid and caramelized carrots beautifully.
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