This summery BBQ squid recipe is really easy to cook and perfect for your grill – serve it with a tangy lime and chilli dressing! We have some great tips here for getting a perfect tender result.
Preparation time is 15 minutes allow a further 5 minutes for cooking time. Quantities in the recipe below will serves 4.
Ingredients For BBQ Squid
500g prepared and cleaned squid from Walter Purkis & Sons
3 tbsp olive oil
Juice of 1 lime
1 red chilli, finely chopped
1 garlic glove, finely chopped
Small bunch fresh parsley or coriander, chopped
Salt and pepper to taste
2 pak choi, finely chopped
½ cucumber, deseeded and sliced
2 tbsp pomegranate seeds (optional)
Cooking Method For BBQ Squid
People are often disappointed with their squid dish for being too rubbery. There are two routes to success; either cooking quickly for just a couple minutes so it remains tender, or slow-cooked for at least 30 minutes, which will also bring it back to a tender state. Fall in-between these and the result will be chewy. For this recipe it is the short and quick version using the high heat from the BBQ.
First of all light your BBQ – this is the slowest part. Allow the coals to get white all over and pile them up to be close to the grill surface. So there is a good strong heat to cook your squid.
Make up the chilli dressing: mix together 2 tbsp of the olive oil, the lime juice, chilli, garlic, herbs and a little seasoning.
Cut the squid into pieces about 6cm x 6cm and score in a criss cross pattern with a sharp knife. NB Squid contain a lot of moisture which makes them hard to brown so pat them dry with a paper towel to remove any water. Brush the squid with a little olive oil and cook on the barbecue or in a griddle pan for 1-2 minutes on either side until the squid is opaque. Be careful not to overcook!
Put the pak choi and cucumber on a serving platter and top with the squid, spooning the dressing over and scattering with the pomegranate seeds, if using.
