Grilled Squid with Leek
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes because it comes together so quickly, taking just thirty minutes total from start to finish. Grilled squid with leek is a Mediterranean classic that feels fancy but honestly couldn't be simpler to make. The squid becomes incredibly tender on the grill while the leeks soften into something almost sweet. What I love most is that squid is incredibly affordable, making this an elegant meal that won't break the bank. Plus, squid is packed with selenium and vitamin B12, which support energy and brain health. The combination of fresh lemon, garlic, and herbs keeps everything bright and fresh tasting.
Ella x
Ingredients
- 1½ kgwhole squid(cleaned, tubes and tentacles separated)
- 4leeks(white and light green parts, halved lengthwise)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 237 mlfresh parsley(chopped)
- 2 tablespoonsfresh mint(torn)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon zest(from 1 lemon)
- 237 mlwhite wine
Detail level
Instructions
- 1
Pat the squid tubes and tentacles dry with paper towels. Score the inner surface of the tubes lightly in a crosshatch pattern to prevent curling during cooking.
Tip: Scoring helps the squid cook evenly and creates an appealing texture.
- 2
In a small bowl, whisk together 4 tablespoons of olive oil, lemon juice, minced garlic, red pepper flakes, salt, and black pepper. Reserve half of this marinade for finishing.
Tip: Dividing the marinade allows you to use one portion for cooking and one fresh portion for serving.
- 3
Toss the squid with half the marinade and let sit for 10 minutes at room temperature while you prepare the leeks.
- 4
Brush the halved leeks on both sides with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.
- 5
Preheat your grill to high heat (about 450°F or 230°C). Once hot, place the leeks on the grill cut-side down and cook for 4-5 minutes until charred and tender. Remove to a plate and keep warm.
Tip: The leeks will caramelize beautifully and develop sweet, smoky flavors.
- 6
Grill the squid tubes for 2-3 minutes per side until they turn opaque and develop light char marks. Grill the tentacles in batches for 1-2 minutes, tossing occasionally.
Tip: Do not overcook squid or it becomes tough; 2-3 minutes per side is ideal.
- 7
Transfer the grilled squid to a cutting board and slice the tubes into rings about 1/2-inch wide.
- 8
Arrange the grilled leeks on a serving platter, top with the sliced squid and tentacles, then drizzle with the reserved fresh marinade. Sprinkle with chopped parsley, torn mint, and lemon zest.
Tip: Using the reserved fresh marinade at the end keeps the herb flavors bright and vibrant.
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