Grilled Squid with Ginger
Prep
20 mins
Cook
8 mins
Servings
4
Difficulty
Medium
This grilled squid recipe is one of my favorite quick weeknight dinners because it comes together in under thirty minutes from start to finish. The fresh ginger brings wonderful anti inflammatory properties along with a bright, warming flavor that pairs beautifully with the char from the grill. What I love most is how simple it really is once you've prepped the squid and mixed your marinade. The Asian inspired combination of soy sauce, sesame oil, and lemon juice creates this incredibly complex taste that feels restaurant quality, but honestly tastes even better when you make it at home. You'll have dinner on the table in no time with minimal cleanup and maximum flavor.
Ella x
Ingredients
- 1½ kgsquid(cleaned, bodies and tentacles separated)
- 4 tablespoonsfresh ginger(minced)
- 5 clovesgarlic(minced)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonred chili flakes
- 1 tablespoonsesame oil
- 3green onions(sliced diagonally)
- 2 tablespoonsfresh cilantro(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Combine minced ginger, garlic, olive oil, lemon juice, soy sauce, rice vinegar, chili flakes, and sesame oil in a bowl. Whisk together until well emulsified and set aside to allow flavors to meld.
Tip: Prepare the marinade while your grill is heating to save time.
- 2
Pat the squid dry with paper towels. Score the squid bodies lightly in a crosshatch pattern using a sharp knife, being careful not to cut all the way through.
Tip: Scoring helps the marinade penetrate and prevents the squid from curling too much during cooking.
- 3
Place squid bodies and tentacles in a large bowl. Pour the ginger-garlic marinade over the squid and toss gently to coat evenly. Season with salt and black pepper.
Tip: Don't over-marinate squid as it can become mushy; 15-20 minutes is ideal.
- 4
Preheat your grill to medium-high heat. Oil the grill grates thoroughly to prevent sticking.
Tip: A hot grill is essential for achieving a nice char without overcooking the delicate squid.
- 5
Remove squid from marinade, reserving the liquid. Arrange squid bodies and tentacles on the grill in a single layer.
Tip: If using wooden skewers for tentacles, soak them in water for 30 minutes beforehand.
- 6
Grill squid bodies for 3-4 minutes per side until the flesh is opaque and lightly charred. Grill tentacles for 2-3 minutes total, turning occasionally, until cooked through and slightly caramelized.
Tip: Don't overcrowd the grill; cook in batches if necessary for even heat distribution.
- 7
Transfer grilled squid to a serving platter. Drizzle with reserved marinade that hasn't touched raw squid, then garnish generously with sliced green onions and fresh cilantro.
Tip: For extra flavor depth, briefly warm the reserved marinade in a small pan before drizzling.
- 8
Serve immediately while still warm, allowing the residual heat to further enhance the aromatic ginger and garlic flavors.
Tip: Pair with steamed jasmine rice or crusty bread to soak up the delicious pan juices.
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