Grilled Squid with Plantain and Cilantro-Lime Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled squid dish came together one evening when I wanted something special but didn't have much time. In just 45 minutes from start to table, you get a restaurant quality meal that feels fancy but is honestly quite simple. The tender squid pairs beautifully with sweet caramelized plantains, while the bright cilantro lime sauce brings everything to life. I love that cilantro is packed with antioxidants and aids digestion, making this not just delicious but genuinely good for you. Best of all, squid is affordable and cooks quickly, so you don't need to break the bank or spend hours in the kitchen. This is the kind of meal that impresses without the stress.
Ella x
Ingredients
- ¾ kgsquid(cleaned and cut into rings and tentacles)
- 2plantains(yellow, peeled and sliced lengthwise into 1/4-inch strips)
- 6 tbspolive oil
- 5garlic cloves(minced)
- 237 mlfresh cilantro(loosely packed, chopped)
- 3 tbspfresh lime juice
- 1 tspred chili flakes
- 1 tspsea salt
- ½ tspblack pepper
- ½ tspsmoked paprika
- 1shallot(thinly sliced)
- 1lime(cut into wedges for serving)
Detail level
Instructions
- 1
Pat the squid dry with paper towels and season generously with salt, pepper, and smoked paprika. Let sit for 10 minutes to allow flavors to penetrate.
Tip: Drying the squid ensures better browning and prevents it from becoming rubbery during grilling.
- 2
Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add minced garlic and cook for 1-2 minutes until golden and fragrant, then remove and set aside on a paper towel to crisp up.
Tip: Watch the garlic carefully to prevent burning, which would make it bitter.
- 3
In a blender, combine cilantro, lime juice, remaining 4 tablespoons of olive oil, sliced shallot, and red chili flakes. Blend until smooth and drizzle-able. Season with a pinch of salt and set aside.
Tip: Make the sauce ahead of time to save preparation time right before grilling.
- 4
Preheat your grill to high heat (about 450°F). Lightly brush the grill grates with oil to prevent sticking.
Tip: If using a grill pan indoors, heat it over high heat for 3-4 minutes until very hot.
- 5
Brush plantain slices with a thin layer of olive oil on both sides. Grill for 3-4 minutes per side until caramelized and golden. Transfer to a serving plate.
Tip: Don't move the plantains too much on the grill to achieve nice caramelized char marks.
- 6
Grill the squid in batches for 1.5-2 minutes per side, being careful not to overcrowd the grill. The squid should have light char marks and be opaque throughout.
Tip: Squid cooks very quickly; overcooking will make it tough and chewy.
- 7
Arrange the grilled plantain slices on serving plates and top with the grilled squid. Drizzle generously with the cilantro-lime sauce.
Tip: Plate while everything is still warm to enhance flavors and textures.
- 8
Garnish with crispy garlic chips, fresh cilantro leaves, and lime wedges. Serve immediately.
Tip: The crispy garlic adds a delightful textural contrast to the tender squid and soft plantain.
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