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  • Weyand's Chef

Grilled Squid


About 1 1/2 pounds cleaned squid

Coarse salt

Freshly ground white pepper

Olive oil

Chopped fresh parsley

Garlic Butter Sauce (See Sauces, Salsas, and Relishes)


Heat a cast-iron grill pan to almost smoking or fire up an outdoor grill. If using a grill, when the coals are hot , set the grate on the lowest level (closest to the coals) and get it very hot, then brush the grate with vegetable oil. Meanwhile, cit the tips of the squid bodies and discard. Dry the squid well with paper towels. Season the squid lightly with salt and white pepper. Drizzle with a little olive oil and toss to coat the squid. Start by grilling the tentacles (which will take the longest) and the biggest squid bodies. then add the smaller bodies. Press down on them with the back of a spatula to get good grill marks, then turn the pieces over. The squid bodies will seem to inflate and turn milky white and opaque as it cooks. If you are grilling indoors, total grilling time for the bodies will be about 90 seconds; the tentacles will take up to 2 minutes. If you are grilling outdoors, total time for the bodies will be about 75 seconds; the tentacles will be about 90 seconds. Shower the squid with chopped parsley and serv with a bowl of the garlic butter sauce or the vinaigrette for dipping. Serves up to 4 as an appetizer. Recipe obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore.

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