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.
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