Grilled Squid with Parsnip Puree and Charred Lemon
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under an hour. Squid is beautifully tender when cooked quickly, and the charred lemon adds this wonderful smoky brightness that ties everything together. The parsnip puree is incredibly creamy and rich without needing any cream, plus parsnips are packed with fiber and vitamin C. What I love most is that this recipe uses simple, affordable ingredients you can find at any market, and it's actually easier than it looks.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, tubes and tentacles separated)
- ½ kgparsnips(peeled and chopped into 1-inch pieces)
- 237 mlvegetable broth
- 5 tbspextra virgin olive oil(divided)
- 3garlic cloves(minced)
- 12fresh sage leaves
- 2lemons(halved)
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspsmoked paprika
- 2 sprigsfresh thyme
- 2 tbspbutter
Detail level
Instructions
- 1
Bring vegetable broth to a boil in a pot. Add chopped parsnips and thyme sprigs, then simmer for 12-15 minutes until parsnips are very tender. Remove thyme, then blend with 2 tablespoons olive oil, minced garlic, salt, and pepper until smooth and creamy.
Tip: For a lighter puree, add an extra splash of broth when blending.
- 2
While parsnips cook, pat squid tubes and tentacles dry with paper towels. Slice tubes into 0.5-inch rings. Season all squid pieces with salt, pepper, and smoked paprika.
Tip: Dry squid ensures better browning on the grill and prevents excessive moisture.
- 3
Heat a grill or grill pan to high heat. Lightly brush grill grates with olive oil to prevent sticking.
Tip: If using a pan, cast iron works beautifully and retains heat well.
- 4
Place lemon halves cut-side down on the grill and cook for 3-4 minutes until deeply charred. Set aside on a plate.
Tip: Charred lemon becomes sweet and loses its acidic bite, adding complexity to the dish.
- 5
Working in batches to avoid crowding, grill squid tentacles for 2-3 minutes per side until opaque and lightly charred. Transfer to a warm plate. Grill squid rings for 1-2 minutes per side until just cooked through with a slight char.
Tip: Overcooked squid becomes tough; aim for just-translucent centers. Tentacles may take slightly longer.
- 6
In a small skillet, heat remaining 1 tablespoon olive oil over medium heat. Add fresh sage leaves and cook for 1-2 minutes until crispy and fragrant. Remove with a slotted spoon and drain on paper towels.
Tip: This sage oil can also be drizzled over the plated dish for extra flavor.
- 7
Spoon warm parsnip puree into the center of each serving plate. Arrange grilled squid on top, scatter with crispy sage leaves, and add butter to the pan to melt slightly over the squid.
Tip: Assemble plates quickly so the squid and puree maintain their temperature.
- 8
Serve immediately with charred lemon halves on the side for squeezing over the squid just before eating.
Tip: Fresh cracked pepper and a small drizzle of quality olive oil make a nice final touch.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
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.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.