Grilled Squid with Tomato
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just 32 minutes start to finish. Fresh squid is incredibly affordable, especially if you shop at a good fishmonger, and it has such a delicate, sweet flavor when grilled properly. I love how the charred exterior plays against the bright tomato sauce, which gets enriched with garlic, white wine, and fresh basil. Squid is also packed with selenium and B vitamins, making it a wonderfully nutritious choice that feels fancy but couldn't be simpler. The whole meal is pure Mediterranean comfort on a plate.
Ella x
Ingredients
- 1½ kgfresh squid(cleaned, bodies and tentacles separated)
- 5 tbspextra virgin olive oil
- 4garlic cloves(minced)
- 400 gcanned crushed tomatoes
- 10fresh basil leaves(divided)
- ½ tspred pepper flakes
- 1 tspsea salt
- ½ tspblack pepper(freshly ground)
- 100 mlwhite wine
- 1lemon(halved)
- 2 tbspfresh parsley(chopped)
- 1onion(finely diced)
Detail level
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing for 2 minutes until fragrant and softened.
Tip: Don't let the garlic brown, as it becomes bitter; keep the heat moderate.
- 2
Pour in the crushed tomatoes and white wine, stirring well. Add half of the fresh basil leaves, red pepper flakes, salt, and black pepper. Simmer for 5 minutes, allowing the flavors to meld.
Tip: This tomato sauce can be made ahead and reheated when you grill the squid.
- 3
Pat the cleaned squid bodies and tentacles dry with paper towels. Toss with 3 tablespoons of olive oil, salt, and pepper, ensuring all pieces are evenly coated.
Tip: Dryness is crucial for achieving a good char on the grill without steaming the squid.
- 4
Preheat your grill or grill pan to high heat (around 200°C). Once hot, place the squid bodies and tentacles on the grill, working in batches if needed to avoid overcrowding.
Tip: Don't move the squid around; let it sit for 2-3 minutes per side for beautiful char marks.
- 5
Grill the squid for 2-3 minutes on each side until lightly charred and opaque inside. The bodies will curl slightly when cooked. Transfer to a plate and set aside.
Tip: Overcooked squid becomes rubbery; keep the cooking time short and the heat high.
- 6
Squeeze the lemon halves over the grilled squid pieces and season with a pinch of additional salt and pepper if desired.
Tip: The acidity of the lemon brightens the dish and complements the charred flavors beautifully.
- 7
Arrange the tomato sauce on a serving platter or individual plates. Top with the grilled squid pieces, distributing them evenly.
Tip: Warm the tomato sauce gently if it has cooled while you were grilling.
- 8
Garnish generously with the remaining fresh basil leaves and chopped parsley. Drizzle with a final swirl of extra virgin olive oil and serve immediately.
Tip: Fresh herbs added at the end preserve their bright flavor and fragrance.
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