Grilled Squid with Celery
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This grilled squid with celery is one of my favorite quick weeknight dinners because it comes together in under half an hour. The squid cooks in just minutes on a hot grill, getting beautifully charred while staying tender inside. I love pairing it with fresh celery, which adds a lovely crisp texture and is packed with antioxidants that support heart health. The whole dish is brightened up with lemon, garlic, and fresh herbs, making it feel fancy enough for guests but simple enough to throw together on a Tuesday night. It's light, delicious, and honestly quite affordable too.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned and cut into rings and tentacles)
- 4celery stalks(cut into 2-inch pieces)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 1 tablespoonwhite wine vinegar
- ¼ teaspoonred pepper flakes
- 59 mlfresh parsley(chopped)
- 2 tablespoonsfresh mint leaves(torn)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Pat the cleaned squid dry with paper towels and pat the celery pieces dry as well. This ensures better browning and prevents sticking on the grill.
Tip: Moisture is the enemy of a good sear, so don't skip this step.
- 2
In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, white wine vinegar, red pepper flakes, salt, and black pepper. Set the vinaigrette aside.
Tip: Make the dressing ahead of time so flavors can meld while you prepare the squid.
- 3
Toss the squid rings and tentacles with 2 tablespoons olive oil, half the sea salt, and half the black pepper. Let sit for 5 minutes.
Tip: Seasoning the squid directly prevents it from becoming bland during cooking.
- 4
Preheat your grill to high heat (around 450°F). Lightly oil the grill grates to prevent sticking.
Tip: A properly oiled grill is essential for getting those beautiful char marks and preventing the squid from sticking.
- 5
Place squid on the hot grill in a single layer. Cook for 1.5-2 minutes per side until lightly charred and opaque. Work in batches if needed to avoid overcrowding.
Tip: Overcooking squid makes it rubbery, so watch carefully and keep the timing short.
- 6
Transfer grilled squid to a large bowl. On the same grill, place celery pieces and cook for 3-4 minutes, stirring occasionally, until they have light char marks and are still crisp.
Tip: The celery should retain its crunch for textural contrast with the tender squid.
- 7
Add the grilled celery to the bowl with the squid. Pour the vinaigrette over the warm squid and celery and toss gently to coat.
Tip: Dressing the hot squid allows it to absorb the flavors while the vinaigrette cools everything slightly.
- 8
Gently fold in the chopped parsley and torn mint. Top with lemon zest and serve warm or at room temperature.
Tip: The fresh herbs add brightness and should be added just before serving to preserve their fragrance.
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