Grilled Squid with Green Bean and Garlic Oil
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under half an hour. Fresh squid is so underrated and honestly more affordable than you'd think, making this dish both elegant and budget friendly. The squid gets beautifully charred on the grill while the green beans stay crisp and tender, then everything gets tossed with a fragrant garlic oil infused with lemon and fresh herbs. Beyond tasting absolutely delicious, squid is packed with lean protein and selenium, which supports your immune system. It's the kind of simple, healthy meal that reminds me why I love cooking at home.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, tubes and tentacles separated)
- ½ kgfresh green beans(trimmed)
- 6 tbspextra virgin olive oil
- 5garlic cloves(minced)
- 1½fresh lemon(juiced and zested)
- 3 tbspfresh italian parsley(chopped)
- ½ tspred chili flakes
- 1 tspsea salt
- ½ tspcracked black pepper
- 3 sprigsfresh thyme
Detail level
Instructions
- 1
Pat squid dry with paper towels and lightly score the tube surface in a crosshatch pattern to prevent curling and improve texture. Season both squid tubes and tentacles generously with salt and pepper.
Tip: Dry squid prevents sticking and helps achieve better caramelization.
- 2
Bring a pot of salted water to boil and blanch green beans for 3-4 minutes until bright green and slightly tender, then drain and set aside.
Tip: Blanching ahead prevents green beans from cooking unevenly on the grill.
- 3
Toss the blanched green beans with 2 tablespoons of olive oil, salt, and pepper, then spread on a grill pan or grill basket.
- 4
Preheat grill to medium-high heat and warm for 5 minutes. Lightly brush squid with 1 tablespoon olive oil on both sides.
Tip: Avoid excessively high heat which can toughen squid quickly.
- 5
Place squid tubes and tentacles on the hot grill, cooking for 2-3 minutes per side until opaque and lightly charred. Transfer to a warm plate and tent with foil.
Tip: Do not overcrowd the grill; work in batches if needed to maintain even heat.
- 6
Grill the green beans for 4-5 minutes, stirring occasionally, until tender with light char marks.
Tip: Use the grill basket to prevent beans from falling through grates.
- 7
While proteins cook, combine remaining 3 tablespoons olive oil, minced garlic, red chili flakes, and fresh thyme in a small saucepan over low heat for 2 minutes to infuse flavors without burning.
Tip: Keep heat low to toast garlic gently and prevent bitterness.
- 8
Slice squid tubes into 0.5-inch rings and arrange on serving platter with grilled green beans. Drizzle garlic oil over both, then scatter fresh parsley, lemon zest, and a squeeze of fresh lemon juice across the dish.
Tip: Dress the dish immediately while warm so flavors meld together beautifully.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.