Luau Squid Recipe
Make Luau Squid Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Squid & Marinade
Grill Finish & Garnish
Accompaniment (optional)
Method
Squid & Marinade
- 1
Prepare and clean squid
If not already cleaned, remove heads, innards, quill and skin from the squid bodies; separate tentacles and bodies. Rinse under cold water and pat thoroughly dry with paper towels. Score the inside of each body with shallow diagonal cuts (about 1–2 mm deep) spaced 1 cm apart to help tenderize and prevent curling.
- 2
Make the marinade
In a bowl, whisk together lime juice, soy sauce, coconut milk, brown sugar, grated ginger, minced garlic, Hawaiian chili or red chile flakes, sea salt, and black pepper until sugar dissolves and mixture is homogenous.
- 3
Marinate
Place squid bodies and tentacles in a non-reactive container or large zip-top bag. Pour the marinade over the squid, turning to coat thoroughly. Refrigerate and marinate for 20–30 minutes (no more than 45 minutes to avoid 'cooking' the flesh with the acid). Reserve the remaining marinade for basting (see note: do not reuse marinade that contacted raw squid unless boiled).
Grill Finish & Garnish
- 4
Toast the coconut
Heat a small dry skillet over medium heat. Add the shredded coconut and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a small bowl to cool.
- 5
- 6
Grill the squid
Remove squid from marinade and let excess drip off. Place bodies flat on the hot grill; cook 1.5–2 minutes per side until marked and just opaque. Tentacles may take 2–3 minutes; move them to the hottest part of the grill and watch closely — they should be browned and slightly crisp on the ends but not rubbery. If you wish to baste, bring the reserved marinade to a vigorous boil for at least 2 minutes to kill bacteria, then baste during the last 30–60 seconds of grilling.
- 7
Rest and slice
Transfer grilled squid to a cutting board and let rest 2 minutes. Slice bodies into 1–1.5 cm rings or diagonal strips. Arrange tentacles whole or roughly chopped.
- 8
Garnish and serve
Scatter toasted coconut, sliced scallions, and chopped cilantro over the sliced squid. Add optional sliced red chili if using and serve with lime wedges for squeezing. Pair with steamed rice and pickled cucumber or pineapple salsa if desired.
