Grilled Squid with Spinach
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under half an hour and tastes absolutely restaurant quality. Grilled squid is so much easier to cook than people think, and paired with garlicky sautéed spinach, it makes for a light yet satisfying meal. Spinach is packed with iron and nutrients that really fuel your body, plus the fresh lemon and garlic brighten everything up beautifully. The whole dish feels fancy but honestly couldn't be simpler, and it won't break the bank either.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, tubes and tentacles separated)
- 1893 mlfresh spinach(loosely packed)
- 6 tbspextra virgin olive oil
- 5garlic cloves(minced)
- 237 mlpanko breadcrumbs
- 2fresh lemon(zested and halved)
- 1 tspred pepper flakes
- 1 tspsea salt
- 1 tspblack pepper
- 3 tbspfresh parsley(chopped)
- 237 mlwhite wine
Detail level
Instructions
- 1
Pat squid dry with paper towels and score the inner surface of tubes lightly in a crosshatch pattern. Season all squid with salt and pepper, then let rest at room temperature for 10 minutes.
Tip: Scoring helps the squid cook evenly and creates attractive grill marks.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Tip: Don't let garlic brown—it will become bitter.
- 3
Add spinach in batches, stirring until wilted, about 4-5 minutes total. Pour in white wine and cook until liquid reduces by half. Remove from heat and set aside.
Tip: The spinach will shrink significantly, so start with more than seems necessary.
- 4
In a small bowl, combine panko breadcrumbs with 2 minced garlic cloves, lemon zest, red pepper flakes, and 1 tablespoon olive oil. Mix until evenly coated.
Tip: This crispy topping adds wonderful texture contrast to tender squid.
- 5
Preheat a grill pan or outdoor grill to high heat (about 450°F). Brush with 1 tablespoon olive oil to prevent sticking.
Tip: Very hot heat is essential for cooking squid quickly and keeping it tender.
- 6
Grill squid tubes for 1.5-2 minutes per side until opaque with light char marks. Grill tentacles for 1-2 minutes, tossing frequently. Transfer to a plate immediately.
Tip: Overcooking squid quickly turns it rubbery, so watch carefully and avoid long cooking times.
- 7
Warm the spinach mixture over low heat. Divide spinach among four plates and arrange grilled squid on top.
Tip: Plating while everything is warm ensures the best flavor and texture.
- 8
Sprinkle the garlic breadcrumb mixture over the squid, drizzle with remaining olive oil, and squeeze fresh lemon juice over each plate. Garnish with fresh parsley and additional lemon zest.
Tip: The fresh lemon brightens all the flavors and cuts through the richness of the olive oil.
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