Grilled Squid with Mushroom and Garlic Herb Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This elegant grilled squid dish has become one of my favorite go to meals when I want something impressive yet quick. Fresh squid takes just minutes on the grill and becomes tender and delicious, while the earthy mushrooms and aromatic garlic herb butter create this wonderful rich flavor that feels restaurant quality. What I love most is that the whole thing comes together in under half an hour, making it perfect for weeknight dinners or casual entertaining. Plus, squid is packed with lean protein and selenium, which supports your immune system beautifully. It's a simple recipe that feels fancy without any fuss, and it won't break the bank either.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned and scored)
- 340 gmixed mushrooms(cremini, oyster, and shiitake, sliced)
- 5garlic cloves(minced)
- 3 tablespoonsfresh parsley(chopped)
- 1 tablespoonfresh thyme(chopped)
- 4 tablespoonsunsalted butter(softened)
- 3 tablespoonsextra virgin olive oil
- 1lemon(halved)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Prepare the herb butter by mixing softened butter with minced garlic, chopped parsley, thyme, salt, and pepper in a small bowl. Set aside.
Tip: Make the herb butter ahead of time for deeper flavor infusion.
- 2
Pat the cleaned squid dry with paper towels and score the outer surface in a crosshatch pattern without cutting all the way through. This helps tenderize and create texture.
Tip: Scoring prevents the squid from curling too much during grilling.
- 3
Brush the squid lightly with 1 tablespoon of olive oil and season all over with salt, pepper, and red pepper flakes.
- 4
Preheat your grill to high heat (around 450°F). Lightly oil the grill grates to prevent sticking.
Tip: A very hot grill ensures quick cooking and prevents squid from becoming rubbery.
- 5
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced shallots and cook for 1 minute until fragrant, then add sliced mushrooms. Sauté for 5-6 minutes, stirring occasionally, until mushrooms are golden and tender. Season with salt and pepper to taste.
Tip: Don't overcrowd the pan; let mushrooms develop color before stirring.
- 6
Grill the squid for 1.5-2 minutes per side until lightly charred and opaque. The squid should have slight char marks but remain tender inside.
Tip: Avoid overcooking squid as it becomes tough; it only needs 3-4 minutes total.
- 7
Transfer grilled squid to a cutting board and slice into rings or leave tentacles whole if preferred. Divide squid and mushroom mixture among four plates.
- 8
Top the squid and mushrooms with a generous dollop of herb butter and squeeze fresh lemon juice over each serving. Garnish with extra fresh parsley and serve immediately while warm.
Tip: The residual heat will melt the herb butter beautifully over the hot squid and mushrooms.
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