Grilled Squid with Fennel
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 half an hour from start to table. Grilled squid is wonderfully tender when cooked properly, and pairing it with caramelized fennel creates something truly special. Fennel is fantastic for digestion and adds a subtle licorice sweetness that complements the squid beautifully. The best part? This dish is incredibly budget friendly and requires minimal ingredients you probably already have at home. Fresh herbs, good olive oil, and a hot grill are all you need to impress.
Ella x
Ingredients
- ¾ kgwhole squid(cleaned and scored)
- 2 mediumfennel bulbs(sliced lengthwise into 1/4-inch thick wedges)
- 6 tbspextra virgin olive oil
- 4garlic cloves(minced)
- 1fresh lemon(halved)
- 3 tbspfresh parsley(chopped)
- 1 tbspfresh thyme(leaves only)
- 1 tspred pepper flakes
- 1 tspsea salt
- 1 tspblack pepper(freshly ground)
- 237 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat grill to medium-high heat (around 450°F). Pat the cleaned squid dry with paper towels and lightly score the outer surface in a crosshatch pattern to prevent curling and improve texture during grilling.
Tip: Scoring the squid helps it cook evenly and creates an attractive presentation.
- 2
In a small bowl, whisk together 4 tablespoons of olive oil with minced garlic, half the parsley, thyme, red pepper flakes, salt, and black pepper. Divide this mixture in half, reserving one portion for finishing.
Tip: Keep one portion of the garlic-herb oil separate to drizzle over the finished dish for maximum flavor.
- 3
Brush the fennel wedges on both sides with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Place them on the grill and cook for 4-5 minutes per side until they develop golden caramelization and become tender.
Tip: Fennel's natural sweetness intensifies when grilled; don't move the pieces around too much for better color.
- 4
While the fennel is grilling, brush the squid bodies and tentacles with half of the prepared garlic-herb oil mixture on both sides.
- 5
Transfer the cooked fennel to a serving platter. Place the squid on the grill and cook for 2-3 minutes per side until the flesh becomes opaque and slightly charred. The tentacles may cook faster, so watch carefully.
Tip: Squid cooks quickly; avoid overcooking or it will become rubbery. The meat should remain tender and have a slight char.
- 6
Remove the squid from the grill and cut the bodies into rings about 1/2-inch wide. Arrange the squid rings and tentacles over the grilled fennel on the platter.
- 7
Drizzle the reserved garlic-herb oil over the squid and fennel. Squeeze fresh lemon juice over the entire dish and sprinkle with the remaining fresh parsley.
Tip: The fresh lemon juice brightens the dish and adds a final layer of Mediterranean flavor.
- 8
Serve immediately while the squid and fennel are still warm, with crusty bread on the side to soak up the aromatic oils if desired.
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