Grilled Squid with Crispy Garlic Potatoes and Lemon Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a dish I've been making constantly this summer that genuinely impresses without any fuss. Squid is such an underrated protein that cooks up beautifully in just minutes on the grill, and it's packed with lean protein and selenium for brain health. The crispy garlic potatoes steal the show every time, and honestly, the whole meal comes together in under an hour from start to finish, making it perfect for a weeknight dinner that feels restaurant quality. A silky lemon aioli ties everything together with bright, punchy flavor that makes you feel like you've done something fancy, even though this is surprisingly straightforward to pull off.
Ella x
Ingredients
- ¾ kgsquid(cleaned, tubes and tentacles separated)
- ½ kgwaxy potatoes(cut into 1-inch cubes)
- 6 tablespoonsolive oil
- 5garlic cloves(minced, divided)
- 2lemon(1 juiced, 1 for wedges)
- 3 tablespoonsfresh parsley(chopped)
- 2 teaspoonsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlmayonnaise
- ¼ teaspoonred pepper flakes
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Preheat grill to medium-high heat (around 400°F). Pat squid dry with paper towels and brush lightly with 1 tablespoon olive oil. Season with salt, pepper, and half the minced garlic.
Tip: Dry squid ensures better browning and prevents sticking to the grill.
- 2
Toss potato cubes with 3 tablespoons olive oil, remaining garlic, thyme, half the sea salt, and black pepper. Spread on a grill basket or foil packet with holes.
Tip: Using a grill basket prevents potatoes from falling through the grates.
- 3
Place potato basket on the grill and cook for 15-18 minutes, shaking occasionally, until potatoes are tender and golden on the edges.
- 4
While potatoes cook, whisk together mayonnaise, 2 tablespoons lemon juice, 1 minced garlic clove, red pepper flakes, and a pinch of salt in a small bowl to make the aioli.
Tip: Make the aioli while waiting to save time during plating.
- 5
Once potatoes are nearly done, place squid tubes and tentacles directly on the hot grill grates. Grill for 1.5-2 minutes per side until squid turns opaque and develops light char marks.
Tip: Squid cooks very quickly; avoid overcooking or it becomes tough and rubbery.
- 6
Remove squid and potatoes from heat. Drizzle squid with remaining 2 tablespoons olive oil and squeeze fresh lemon juice over both.
- 7
Arrange potatoes on serving plates, top with grilled squid pieces, and add a dollop of lemon aioli to the side. Sprinkle with fresh parsley and paprika.
- 8
Serve immediately with lemon wedges while the squid and potatoes are still warm.
Tip: This dish is best enjoyed hot, so time your plating to serve immediately after cooking.
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