Grilled Squid with Lotus Root
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes because it comes together in just thirty minutes and tastes like you spent hours in the kitchen. Fresh squid is surprisingly affordable and becomes incredibly tender when grilled quickly over high heat. The lotus root adds a wonderful crunchy texture and subtle sweetness, plus it's packed with fiber and vitamin C for digestive health. With a simple Asian inspired marinade of soy, garlic, and ginger, this light yet satisfying meal feels elegant enough for guests but easy enough for a weeknight dinner. Trust me, once you try grilled squid this way, you'll be making it all season long.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, bodies cut into rings, tentacles halved)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 4 tablespoonsolive oil
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonslime juice(fresh)
- 1 tablespoonsesame oil
- 3 clovesgarlic(minced)
- 1 tablespoonginger(minced)
- ½ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
- 2scallions(thinly sliced)
Detail level
Instructions
- 1
Pat squid dry with paper towels and place in a bowl. Toss with 1 tablespoon olive oil, salt, and pepper. Let rest for 10 minutes.
Tip: Drying the squid ensures better browning and prevents sticking on the grill.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil, minced garlic, ginger, and chili flakes to create the glaze. Set aside.
Tip: Prepare the glaze while the squid rests so flavors can meld.
- 3
Brush lotus root slices lightly with 1.5 tablespoons olive oil and season with salt and pepper on both sides.
Tip: Thin slices cook quickly, so a light oil coating prevents drying.
- 4
Preheat grill to medium-high heat (around 400°F). Lightly oil grill grates to prevent sticking.
Tip: An oiled grill is essential for preventing squid from adhering.
- 5
Place lotus root slices on the grill and cook for 3-4 minutes per side until golden brown with grill marks. Transfer to a serving platter.
Tip: Don't move the lotus root too early; let it develop a caramelized crust.
- 6
Grill squid in batches for 1.5-2 minutes per side, being careful not to overcrowd the grill. The squid should be opaque and just cooked through.
Tip: Overcooked squid becomes tough; watch carefully as it cooks very quickly.
- 7
Arrange grilled squid and lotus root on a serving platter. Drizzle the prepared glaze evenly over both ingredients.
Tip: Warm the glaze slightly if desired for better flavor distribution.
- 8
Garnish generously with fresh cilantro and sliced scallions. Serve immediately while still warm.
Tip: Fresh herbs add brightness and balance the richness of the grilled ingredients.
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