Grilled Squid with Radish
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This grilled squid with radish dish has become my go to when I want something elegant but honestly quite simple. Fresh squid cooks up beautifully in just twelve minutes on the grill, making this perfect for weeknight dinners when you're short on time. The radishes bring a wonderful peppery crunch that plays really nicely against the tender squid, and they're packed with vitamin C which supports your immune system. What I love most is how affordable this meal is compared to other seafood options, yet it feels like something you'd order at a fancy restaurant. The whole thing comes together in about half an hour from start to table.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned and cut into rings and tentacles)
- 12radishes(thinly sliced)
- 5 tbspextra virgin olive oil
- 3 tbspfresh lemon juice
- 3garlic cloves(minced)
- 59 mlfresh parsley(finely chopped)
- 2 tbspfresh mint leaves(chopped)
- 1 tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- ½ tspsmoked paprika
Detail level
Instructions
- 1
Pat squid dry with paper towels and place in a bowl. Add 2 tablespoons olive oil, minced garlic, salt, pepper, and paprika. Toss gently to coat evenly and let marinate for 15 minutes at room temperature.
Tip: Drying the squid prevents excess moisture that can cause splattering on the grill.
- 2
Preheat a grill or grill pan to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Tip: A hot grill will cook the squid quickly and create nice charring without making it tough.
- 3
Arrange squid rings and tentacles directly on the hot grill grates in a single layer. Grill for 2-3 minutes per side until lightly charred and opaque, working in batches if needed.
Tip: Squid cooks very quickly; avoid overcooking as it becomes rubbery. Look for a slight char and opaque appearance.
- 4
Transfer grilled squid to a clean bowl and set aside to rest for 2 minutes.
- 5
In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, red pepper flakes, and chopped fresh herbs until combined.
Tip: Whisk vigorously to emulsify the vinaigrette for better coating.
- 6
Add the sliced radishes to the grilled squid and pour the herb vinaigrette over top. Toss gently to combine, ensuring all ingredients are lightly coated.
Tip: The warm squid will slightly soften the radishes while maintaining their crunch.
- 7
Taste and adjust seasoning with additional salt and pepper if needed. Divide among serving plates and drizzle any remaining vinaigrette from the bowl over each portion.
Tip: Serve immediately while the squid is still warm and the radishes are crisp.
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