Grilled Squid with Cassava Root Chips and Cilantro-Lime Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled squid dish has become my go to dinner when I want something impressive but don't want to spend all evening cooking. Fresh squid is naturally lean and packed with protein, making it a guilt free indulgence that comes together in under an hour. The crispy cassava chips are wonderfully simple to fry up while your squid cooks, and that cilantro lime aioli brings everything together with bright, zesty flavor. Best of all, the ingredients are affordable and easy to find at most grocery stores. Once you master the technique, you'll find yourself making this again and again.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, bodies and tentacles separated)
- ¾ kgcassava root(peeled and cut into thin matchsticks)
- 6 tablespoonsolive oil
- 3 tablespoonsfresh lime juice
- 237 mlfresh cilantro(chopped)
- 4garlic cloves(minced)
- 177 mlmayonnaise
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 473 mlvegetable oil for frying
- 8fresh lemon wedges(for serving)
Detail level
Instructions
- 1
Pat the squid bodies and tentacles dry with paper towels. Score the squid bodies lightly in a crosshatch pattern without cutting through completely, then cut into 3-inch rings. Season all squid pieces with half the sea salt and black pepper.
Tip: Scoring helps the squid cook evenly and creates textural interest when grilled.
- 2
Heat vegetable oil in a deep skillet to 350°F. Working in batches, fry the cassava matchsticks for 3-4 minutes until golden and crispy. Drain on paper towels and season immediately with remaining salt and paprika.
Tip: Don't overcrowd the pan; cassava needs space to fry evenly.
- 3
While cassava is frying, combine mayonnaise, 3 minced garlic cloves, 3 tablespoons lime juice, and three-quarters of the chopped cilantro in a bowl. Whisk until smooth, taste, and adjust seasoning as needed. Set cilantro-lime aioli aside.
Tip: Make the aioli ahead of time for deeper flavor development.
- 4
Preheat your grill to high heat (around 450°F) and lightly oil the grates. Mix the remaining minced garlic with 3 tablespoons olive oil and brush generously onto all squid pieces.
Tip: Oil the grates well to prevent sticking, especially with squid.
- 5
Grill squid bodies and tentacles for 1.5 to 2 minutes per side until they turn opaque and develop light char marks. Transfer to a warm plate and drizzle with remaining olive oil.
Tip: Squid cooks very quickly; overcooked squid becomes rubbery, so watch carefully.
- 6
Arrange cassava chips on serving plates as a base. Top with grilled squid rings and tentacles, then drizzle generously with cilantro-lime aioli.
Tip: Warm plates will keep the dish at the perfect serving temperature.
- 7
Garnish with remaining fresh cilantro and serve immediately with fresh lemon wedges on the side for extra brightness and acidity.
Tip: The fresh lemon allows guests to adjust tartness to their preference.
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