Grilled Squid with Watercress
Prep
20 mins
Cook
8 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in less than thirty minutes and tastes absolutely restaurant quality. Fresh squid becomes incredibly tender when grilled quickly over high heat, and I love how the slight char brings out its natural sweetness. I pair it with peppery watercress, which is packed with vitamins and minerals that boost your immunity, then dress everything with a bright lemon and garlic vinaigrette. The whole dish feels elegant enough for company but simple enough that you'll find yourself making it all summer long.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned, bodies and tentacles separated)
- 946 mlfresh watercress(roughly chopped)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 1fresh red chili(finely diced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped)
- 1shallot(thinly sliced)
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 1
Pat squid bodies and tentacles dry with paper towels. Using a sharp knife, score the inside surface of squid bodies in a crosshatch pattern, being careful not to cut through completely. This helps tenderize and creates visual appeal.
Tip: Scoring the squid allows it to cook evenly and gives it a nice textured appearance when grilled.
- 2
In a small bowl, whisk together 4 tablespoons of olive oil, lemon juice, minced garlic, diced chili, salt, and pepper to create the dressing.
Tip: Make the dressing ahead of time to allow flavors to meld together.
- 3
Lightly coat squid pieces with remaining 2 tablespoons of olive oil and season generously with salt and pepper on both sides.
Tip: Don't oversalt at this stage as the dressing will add additional seasoning.
- 4
Preheat your grill to high heat (around 450°F). Ensure grates are clean and lightly oiled to prevent sticking.
Tip: A very hot grill is essential for squid to cook quickly without becoming tough.
- 5
Place squid bodies skin-side down on the grill for 2-3 minutes until charred. Flip and cook the scored side for another 2-3 minutes. Squid tentacles need only 1-2 minutes per side. Don't overcook.
Tip: Squid cooks very quickly, so watch it carefully and remove promptly when opaque and slightly charred.
- 6
While squid is cooking, arrange watercress on a serving platter and scatter sliced shallots over the top.
Tip: Keep the salad cool until just before plating to maintain the fresh crispness of the watercress.
- 7
Remove grilled squid from heat and cut bodies into 1-inch rings. Arrange warm squid over the watercress salad.
Tip: Plating while the squid is still warm allows its heat to gently soften the watercress slightly.
- 8
Drizzle the garlic-chili dressing generously over squid and greens. Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Tip: The warm squid will absorb the dressing flavors beautifully, so don't be shy with pouring it over.
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