Squid Recipe

Name: Hungry Pot Korean BBQ, Hot Pot & Sushis Squid Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb whole squid (cleaned: tubes and tentacles); 2 tbs extra-virgin olive oil; 1 tbs fresh lemon juice; 2 cloves garlic (minced); 2 tbs fresh parsley (finely chopped); 1 tsp sea salt; 1 tsp black pepper (freshly ground); 3 tbs all-purpose flour; 2 tbs fine cornmeal or semolina; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 1 cup neutral oil for frying (vegetable or canola); 4 ea lemon wedges (to serve); 0.5 tsp chili flakes (optional); 1 tbs unsalted butter; 1 tbs capers (rinsed, optional)

Inspired by Hungry Pot Korean BBQ, Hot Pot & Sushi

Time30m

Serves2

Make Squid Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Whole Squid and Marinade

1 lb whole squid (cleaned: tubes and tentacles)

2 tbs extra-virgin olive oil

1 tbs fresh lemon juice

2 cloves Garlic (minced)

2 tbs fresh parsley (finely chopped)

1 tsp sea salt

1 tsp black pepper (freshly ground)

Coating and Frying (optional crispy version)

3 tbs 00 bread flour

2 tbs fine cornmeal or semolina

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

1 cup neutral oil for frying (vegetable or canola)

4 ea lemon wedges (to serve)

Optional Garnish and Sauce

1/2 tsp chili flakes (optional)

1 tbs Unsalted butter

1 tbs capers (rinsed, optional)

Method

Whole Squid and Marinade

Prepare and clean squid

If the squid is not cleaned, separate the tentacles from the tube by pulling gently. Reach into the tube and remove the clear cartilage (pen). Pull out any entrails and discard. Remove the skin if desired by rubbing with your fingers; leaving skin is fine. Rinse the tubes and tentacles under cold water and pat dry with paper towels. Slice tubes into 1/2-inch rings or leave whole for grilling; trim tentacles if excessively long.

Make the marinade

In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, chopped parsley, 1 tsp sea salt and 1 tsp black pepper. Whisk until emulsified.

Marinate squid

Add the squid rings/tubes and tentacles to the marinade and toss to coat thoroughly. Let rest at room temperature for 10–15 minutes (do not exceed 30 minutes — acid will start to firm the flesh). If you plan to fry, you can marinate for only 5–10 minutes to avoid excess moisture on the coating.

Grilling / Searing (main method)

Preheat a grill or heavy skillet (cast iron) to high heat until very hot. Lightly oil the grill grates or skillet. Remove squid from marinade, letting excess drip off. Place whole tubes or rings and tentacles on the hot surface and cook without moving for 45–60 seconds to develop a sear. Flip and cook an additional 30–60 seconds. Total cook time should be about 1.5–2 minutes for quick, tender squid. Remove to a platter.

If using, add 1 tbsp unsalted butter to the hot skillet with the squid and spoon the melted butter over the pieces for 10–15 seconds. Sprinkle with chopped parsley, additional lemon juice to taste and chili flakes if desired. Serve immediately with lemon wedges.

Coating and Frying (optional crispy version)

Prepare coating and oil

Combine flour, cornmeal (or semolina), 1 tsp salt and 1/2 tsp pepper in a shallow bowl and mix. Pour oil into a wide skillet to a depth of about 1/2 inch (or heat a deep-fryer to 350°F / 175°C). Heat oil until a pinch of flour sizzles immediately.

Coat squid

Pat marinated squid pieces very dry with paper towels. Toss in the flour-cornmeal mixture in batches, shaking off excess. Avoid overcrowding.

Fry squid

Carefully add coated squid to hot oil and fry in small batches until golden and crisp, about 1.5–2 minutes. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Sprinkle with a little extra salt while hot. Frying time is short to keep squid tender.

Serve fried squid

Serve crispy squid immediately with lemon wedges and optional dipping sauces (aioli or marinara). Garnish with chopped parsley and a few capers if using.

Optional Garnish and Sauce

Quick pan sauce: After removing grilled squid, reduce heat to medium, add 1 tbs butter to the skillet and melt. Add 1 tbsp capers and 1/2 tsp chili flakes, stir 20–30 seconds to warm and loosen browned bits. Pour over squid before serving.