Grilled Squid with Edamame
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes from start to finish. Grilled squid with edamame is restaurant quality but surprisingly simple to prepare at home. The squid gets tender and delicious on the grill when you keep the cooking time short, while the edamame adds a nutritious protein boost and that satisfying nutty flavor I crave. A bright garlic and lemon marinade with just a hint of heat ties everything together beautifully. It's elegant enough to impress guests but easy enough that you'll find yourself making it again and again.
Ella x
Ingredients
- ¾ kgsquid(cleaned and scored)
- 473 mlfrozen edamame
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 6garlic cloves(minced)
- ½ teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonfresh thyme(dried)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
In a small bowl, whisk together 4 tablespoons of olive oil, lemon juice, minced garlic, red pepper flakes, thyme, salt, and pepper. Set this marinade aside.
Tip: Make the marinade at least 15 minutes ahead to allow flavors to meld together.
- 2
Score the squid tubes in a crosshatch pattern using a sharp knife, cutting only halfway through the flesh. Cut into 3-inch rings and tentacles into 2-inch pieces.
Tip: Scoring helps the squid cook evenly and creates an attractive presentation.
- 3
Place squid in a zip-lock bag and pour in the marinade. Seal and refrigerate for 15-20 minutes, turning the bag occasionally.
Tip: Don't over-marinate as lemon juice can make squid tough if left too long.
- 4
Heat a grill pan or outdoor grill to high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: A very hot grill is essential for quick cooking and avoiding rubbery squid.
- 5
Cook the edamame by boiling in salted water for 3-4 minutes until tender but still vibrant green. Drain and toss with 1 tablespoon olive oil, remaining minced garlic, lemon zest, and a pinch of salt. Keep warm.
Tip: Edamame can be prepared while the grill preheats to save time.
- 6
Remove squid from marinade, reserving the liquid. Grill squid pieces for 1.5-2 minutes per side until opaque and lightly charred. Avoid overcrowding the grill.
Tip: Squid cooks very quickly—watch carefully to prevent it from becoming tough and chewy.
- 7
Transfer grilled squid to a serving platter and drizzle with the reserved marinade.
- 8
Arrange warm edamame alongside the squid, garnish with fresh parsley and additional lemon zest, and serve immediately while hot.
Tip: Serve with crusty bread to soak up the delicious marinade juices.
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