Grilled Squid
Updated: Oct 26
My Favorite Mediterranean Dish: Grilled Squid
One of my all-time favorite Mediterranean dishes is undoubtedly grilled squid, also known as calamari. The appeal of this dish lies not only in its delightful taste but also in its straightforward preparation, which makes it accessible for home cooks of all skill levels. The simplicity of grilling squid enhances its natural flavors, allowing the freshness of the seafood to shine through.
The Allure of Grilled Squid
Grilled squid is celebrated for its tender texture and slightly smoky flavor, which is achieved through the grilling process. When cooked properly, squid becomes incredibly tender and succulent, making it a perfect dish for seafood lovers. The charred edges add a delightful contrast to the soft body of the squid, creating a satisfying eating experience. Additionally, the dish is often accompanied by a drizzle of olive oil, a squeeze of fresh lemon juice, and a sprinkle of sea salt, which elevate the flavors even further.
Preparation Made Easy
The preparation of grilled squid is remarkably simple, making it an ideal choice for both casual weeknight dinners and more elaborate gatherings. To begin, you will need fresh squid, which can typically be found at local fish markets or grocery stores. The squid should be cleaned and prepared, which involves removing the innards, beak, and skin. This process may seem daunting at first, but it is quite straightforward and can be learned with a little practice.
Once the squid is cleaned, the next step is to marinate it. A basic marinade can consist of olive oil, minced garlic, chopped parsley, and a pinch of red pepper flakes for a touch of heat. Allowing the squid to marinate for at least 30 minutes infuses it with flavor and ensures that it remains moist during grilling.
The Grilling Process
Grilling the squid is where the magic happens. Preheat your grill to a medium-high temperature, ensuring that it is hot enough to create those beautiful grill marks. Place the squid on the grill for just a few minutes on each side, as overcooking can lead to a rubbery texture. The goal is to achieve a perfect char while keeping the inside tender and juicy.
Serving Suggestions
Once grilled, the squid can be served in various ways. It can be sliced into rings and served as an appetizer, garnished with fresh herbs and lemon wedges. Alternatively, it can be served over a bed of mixed greens or alongside a vibrant Mediterranean salad, complete with tomatoes, cucumbers, and olives. The versatility of grilled squid allows it to pair beautifully with a wide range of sides, from roasted vegetables to creamy dips.
Conclusion
In conclusion, grilled squid stands out as a favorite Mediterranean dish due to its incredible flavor and ease of preparation. I highly encourage you to try making it yourself; the experience is both rewarding and delicious. Follow the simple recipe outlined above, and you will not only enjoy a delightful dish but also impress your family and friends with your culinary skills. Give it a try and see for yourself how this simple yet exquisite dish can elevate any meal.
Ingredients: simple, total time: 60 min, 4 persons
2 kg squid, cleaned or uncleaned
Marinade for Fish and Squids:
2 lemons -juice
4–5 cloves of garlic/ finely chopped
1 bunch fresh parsley/ finely chopped
150-200 ml Extra Virgin Oil
1–2 sprigs of fresh thyme
Preparation:
Clean the squid, separate the body from the tentacles, remove the central bone from the womb, and remove the eyes and mouth from the tentacles.
Wash them well and put them in a strainer to drain well.
Then put them in the prepared marinade for at least 1 hour.
The longer they stand, the tastier they will be.
You can also use rosemary, laurel, or sage as a spice.
I prefer simpler: only primrose, garlic, and thyme. These are somehow my favorite spices for fish and seafood.
Place the squid from the marinade on a heated grill plate, then let it bake lightly for 5–10 minutes. Of course, depending on the size of the squid, don't take too long, because then they become hard; turn them only once and coat them again with marinade during baking.
Remove from the grill into a bowl with a lid, pour the mixture of the remaining marinade over them; they will release their own juice.
Serve immediately, preferably with boiled potatoes, potato salad, and boiled chard, while warm, as they harden on standing and can become tough.
Buon appetito!
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