Chargrilled Squid Recipe

Learn how to prepare a squid by separating the tentacles from the head, cleaning and making rings ready to go on the char grill.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Baby squid(s) : 6 g
  • Olive oil : 50 ml
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Flat leaf parsley : 0.25 bunch


  • ETAPE 1

    Remove the tentacles from the body. Cut off the tentacles individually as high up as possible to minimise waste. Clean the skin off the outside of the body and cut into calamari rings. Rinse well and drain. Slice the chilli on the angle keeping the seeds in. Peel and slice the garlic. Mix these along with the drained squid, the olive oil, salt and pepper. Chargrill for no longer than 1-2 minutes. Remove the squid from the chargrill using a pair of tongs and place in a bowl. Finish with a squeeze of lemon and fresh parsley. Serve with sweet chilli dipping sauce

Chef's tip

«Alternatively lightly dust the squid with flour and deep fry for a classic crispy pub snack - deep fried calamari.»

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