Grilled Squid with Kale
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
There's something magical about grilled squid that makes you feel like you're dining at a seaside taverna, and the best part? You can have this elegant dish on the table in under half an hour. I love pairing tender, quickly cooked squid with hearty kale, which is packed with antioxidants and keeps you feeling satisfied. The pancetta adds wonderful flavor without much fuss, and honestly, this meal won't break the bank. Fresh lemon juice and garlic create a simple marinade that lets the squid's delicate taste shine through, making this an impressive yet totally doable weeknight dinner.
Ella x
Ingredients
- ¾ kgsquid(cleaned and cut into rings, tentacles reserved)
- 4 tablespoonsfresh lemon juice
- 6 tablespoonsextra virgin olive oil(divided)
- 5garlic cloves(minced)
- 3fresh thyme sprigs
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 10 ouncesfresh kale(chopped, stems removed)
- 3 ouncespancetta(diced)
- 59 mlpine nuts
- 59 mlwhite wine
Detail level
Instructions
- 1
In a bowl, whisk together lemon juice, 3 tablespoons olive oil, 2 minced garlic cloves, thyme, red pepper flakes, salt, and black pepper. Add squid rings and tentacles, toss to coat evenly, and marinate for 15-20 minutes at room temperature.
Tip: Don't over-marinate squid as the acidity can make it mushy; 20 minutes is ideal for tender results.
- 2
While squid marinates, heat a skillet over medium heat and cook diced pancetta until crispy, about 5 minutes. Transfer to a paper towel and set aside.
- 3
In the same skillet with pancetta fat, toast pine nuts for 2-3 minutes until fragrant, stirring occasionally. Remove and reserve.
Tip: Watch closely to prevent burning; pine nuts toast quickly.
- 4
Add 2 tablespoons olive oil to the skillet and sauté remaining 3 garlic cloves for 30 seconds until fragrant. Add chopped kale and white wine, stirring constantly for 4-5 minutes until kale is tender and wine has mostly evaporated.
Tip: Massage kale with your fingers before cooking to break down fibers and reduce cooking time.
- 5
Preheat a grill pan or outdoor grill to high heat until smoking. Remove squid from marinade, shaking off excess liquid.
- 6
Grill squid rings and tentacles in batches for 1.5-2 minutes per side until opaque with light char marks. Avoid overcrowding the pan.
Tip: Squid cooks very quickly; overcooked squid becomes rubbery, so monitor closely and remove promptly.
- 7
Stir crispy pancetta and toasted pine nuts into the sautéed kale. Taste and adjust seasoning with salt and pepper as needed.
- 8
Divide kale mixture among four plates and top with grilled squid. Drizzle with any remaining marinade and serve immediately while squid is warm.
Tip: This dish is best served immediately; squid toughens as it cools.
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.