Grilled Squid with Okra
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes because it comes together in just thirty five minutes and celebrates the beautiful simplicity of Mediterranean cooking. Grilled squid is incredibly tender when cooked quickly over high heat, and pairing it with fresh okra creates a light yet satisfying meal. Okra is packed with fiber and antioxidants, making it wonderful for digestion and overall wellness. The best part? You probably already have most of these ingredients in your kitchen, and the whole recipe costs just a few dollars to make. Fresh herbs, bright lemon, and a hint of chili bring everything together in the most elegant way possible.
Ella x
Ingredients
- ¾ kgsquid(cleaned and cut into rings and tentacles)
- ½ kgfresh okra(trimmed)
- 6 tbspextra virgin olive oil
- 3 tbsplemon juice(fresh squeezed)
- 5garlic cloves(minced)
- ½ tspred chili flakes
- 1 tspsea salt
- ½ tspblack pepper
- 59 mlfresh parsley(chopped)
- 2 tbspfresh mint(torn)
- 1 tbsplemon zest
- ½ tspgarlic powder
Detail level
Instructions
- 1
Pat squid dry with paper towels and place in a bowl. Drizzle with 2 tablespoons olive oil, add 2 minced garlic cloves, half the chili flakes, and season with salt and pepper. Toss to coat and let marinate for 10 minutes.
Tip: Drying the squid ensures better browning and prevents it from becoming rubbery.
- 2
In a separate bowl, toss okra with 2 tablespoons olive oil, remaining garlic, garlic powder, and a pinch of salt. Set aside.
Tip: Keep okra and squid marinades separate to prevent the vegetables from becoming too soft.
- 3
Preheat your grill to high heat and lightly oil the grates to prevent sticking.
Tip: Use a grill brush or folded paper towels with oil to clean and coat the grates evenly.
- 4
Working in batches to avoid crowding, grill the squid for 2-3 minutes per side until just cooked through with light char marks. Transfer to a serving plate.
Tip: Squid cooks quickly; overcooking will make it tough. Look for an opaque appearance and slight browning.
- 5
Grill okra for 3-4 minutes per side, turning occasionally, until lightly charred and tender. Transfer to the serving plate with the squid.
Tip: Okra should have some char but still maintain a slight crunch.
- 6
Whisk together the remaining 2 tablespoons olive oil, lemon juice, remaining minced garlic, and remaining chili flakes in a small bowl.
Tip: This dressing adds brightness and complements both the squid and okra beautifully.
- 7
Pour the warm dressing over the grilled squid and okra while they are still hot so they absorb the flavors.
Tip: Warming the dressing helps it incorporate better into the dish.
- 8
Garnish generously with fresh parsley, torn mint, and lemon zest. Serve immediately while still warm.
Tip: The fresh herbs add a final burst of flavor and color to the dish.
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