Grilled Squid with Charred Brussels Sprouts and Lemon-Garlic Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Fresh squid is actually packed with lean protein and B vitamins that keep your energy up, plus it cooks so quickly on the grill that you won't believe how tender it becomes. The charred brussels sprouts get crispy and caramelized while the lemon garlic aioli ties everything together beautifully. It's simple enough for a casual weeknight but impressive enough to serve to guests, and honestly, the whole thing costs less than takeout.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned and scored)
- ½ kgbrussels sprouts(halved)
- 6 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 177 mlmayonnaise
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh parsley(chopped)
- 2 tablespoonsfresh mint leaves(torn)
- 1lemon zest(from 1 lemon)
Detail level
Instructions
- 1
Begin by preparing the lemon-garlic aioli: whisk together mayonnaise, 3 minced garlic cloves, lemon juice, red pepper flakes, salt, and pepper in a bowl until smooth and well combined. Set aside.
Tip: Make the aioli ahead of time and refrigerate to allow flavors to meld together.
- 2
Pat the cleaned squid dry with paper towels, then lightly score the surface in a crosshatch pattern to help tenderize and allow the marinade to penetrate.
Tip: Scoring prevents the squid from curling excessively during grilling and creates an attractive presentation.
- 3
In a bowl, combine 3 tablespoons of olive oil, 2 minced garlic cloves, salt, and black pepper. Coat the squid pieces generously with this mixture and let rest for 10 minutes.
Tip: Don't over-marinate squid as the acid in the aioli is enough seasoning; brief marinating keeps it tender.
- 4
Heat a grill or grill pan to high heat until very hot. Toss the brussels sprouts with 2 tablespoons olive oil, salt, and pepper in a separate bowl.
Tip: Use a grill pan if you don't have access to an outdoor grill for better control over heat.
- 5
Place brussels sprouts cut-side down on the hot grill and cook for 4-5 minutes until deeply caramelized, then flip and grill for another 3-4 minutes on the other side. Transfer to a plate.
Tip: Don't move the brussels sprouts while cooking to develop a proper golden crust.
- 6
Grill the squid for approximately 2-3 minutes per side over high heat. The squid should turn opaque and slightly charred; avoid overcooking as it becomes rubbery.
Tip: Keep a close eye on the squid as it cooks very quickly; use a timer to ensure even cooking.
- 7
Arrange the grilled brussels sprouts and squid on a serving platter. Drizzle with the lemon-garlic aioli and garnish with fresh parsley, torn mint, and lemon zest.
Tip: Serve immediately while the squid and vegetables are still warm for the best flavor and texture.
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