Grilled Squid with Cucumber
Prep
20 mins
Cook
8 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in less than thirty minutes and tastes like you've been cooking all day. Grilled squid is so tender when cooked properly, and pairing it with crisp, cooling cucumber creates this perfect balance of flavors. What I love most is that cucumber is packed with hydrating properties and antioxidants, making this dish as nourishing as it is delicious. The beauty of this recipe is its simplicity and speed, plus fresh squid is surprisingly affordable at most fishmongers. A quick marinade in lemon, garlic, and herbs does all the heavy lifting, so you can have an elegant Mediterranean meal on the table with minimal effort.
Ella x
Ingredients
- ¾ kgwhole squid(cleaned and scored)
- 2 mediumenglish cucumber(thinly sliced)
- ½ mediumred onion(thinly sliced)
- 59 mlfresh parsley(chopped)
- 2 tablespoonsfresh mint(torn)
- 2lemon(zested and juiced)
- 78 mlextra virgin olive oil
- 3 clovesgarlic(minced)
- ¼ teaspoonred chili flakes
- 1 teaspoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
Detail level
Instructions
- 1
Clean the squid by removing the head and innards, then rinse thoroughly under cold water. Pat dry with paper towels. Using a sharp knife, gently score the outside of the squid body in a crosshatch pattern without cutting through.
Tip: Scoring the squid helps it cook evenly and creates texture for the marinade to cling to.
- 2
In a small bowl, whisk together the minced garlic, lemon zest, 0.25 cup olive oil, Dijon mustard, red chili flakes, salt, and pepper. Reserve 2 tablespoons of this mixture for the cucumber salad and coat the squid generously with the remaining marinade. Let sit for 15 minutes at room temperature.
Tip: Don't marinate for too long or the acid will begin to denature the squid proteins excessively.
- 3
Preheat your grill to high heat (around 450°F). Lightly oil the grill grates to prevent sticking.
Tip: A hot grill is essential for achieving a nice char without overcooking the delicate squid.
- 4
Place the squid on the hot grill and cook for 2-3 minutes per side, until the flesh is opaque and has light char marks. The squid should be just cooked through but still tender.
Tip: Overcooked squid becomes rubbery, so keep a close eye and use a timer if needed.
- 5
Remove the squid from the grill and let rest for 2 minutes. Slice into rings or bite-sized pieces and place on a cutting board.
Tip: Resting allows the juices to redistribute throughout the meat.
- 6
In a separate bowl, combine the sliced cucumber, red onion, fresh parsley, and mint. Drizzle with the reserved garlic-herb oil and the remaining 0.08 cup olive oil along with fresh lemon juice. Toss gently to combine and season with salt and pepper to taste.
Tip: Add the dressing just before serving to keep the cucumber crisp.
- 7
Arrange the grilled squid on serving plates and top with the cucumber salad. Drizzle any remaining vinaigrette around the plate and garnish with extra fresh herbs and lemon wedges.
Tip: Serve immediately while the squid is still warm for the best contrast with the cool, refreshing cucumber.
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