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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
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.
Mexican Rice
This Mexican rice recipe is one of my go to weeknight favorites because it comes together in just about an hour and tastes absolutely authentic. The tomatoes give it that beautiful color and rich flavor while also providing lycopene, a powerful antioxidant that's great for your heart. What I love most is how budget friendly it is, using simple ingredients you probably already have on hand. The whole process is straightforward enough that even beginners can master it, and the result is a vibrant, fragrant rice dish that pairs perfectly with any protein.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.