Restaurants›Portuguese Club Of Vancouver›Grilled Squid Recipe

Grilled Squid Recipe

Inspired by Portuguese Club Of Vancouver
Time35m
Serves2

Tender squid kissed by olive oil, Piri-Piri, white wine, and garlic. Grilled to smoky perfection, a coastal Portuguese delight.

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Ingredients

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Squid & Marinade

Finishing & Garnish

Method

Squid & Marinade

1

Prepare Squid

If not already cleaned, remove head, innards, quill, and thin skin from squid tubes; reserve tentacles. Rinse under cold water and pat very dry with paper towels. Score the inside of the tubes in a shallow crisscross pattern (about 1–2 mm deep) to help tenderize and promote even curling.

2

Make Marinade

In a medium bowl combine 3 tbsp olive oil, 60 ml dry white wine, 1 tbsp lemon juice, minced garlic, 1 tsp piri-piri, 1 tsp smoked paprika, 1 tsp coarse sea salt and 1 tsp freshly ground black pepper. Whisk until emulsified.

3

Marinate

Place the cleaned, dried squid (tubes and tentacles) in the bowl with the marinade. Turn to coat thoroughly. Cover and refrigerate for 20–30 minutes (no longer than 1 hour to avoid over-tenderizing). Remove from fridge 10 minutes before grilling to come toward room temperature.

Grilling

4

Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). Oil the grates or brush the squid lightly with the 1 tbsp olive oil reserved for brushing so it won't stick.

5

Shake off excess marinade (do not drip-dry completely — some oil helps flavor and prevents sticking). Place tubes and tentacles on the hottest part of the grill in a single layer.

6

Cook squid quickly: grill for 1.5–2 minutes per side for tubes (you should get good char marks and slight curling). Tentacles may take 2–3 minutes and will char at tips. Avoid overcooking; total cook time should be 3–6 minutes depending on size. If using thicker tubes, you can grill over direct heat for 2–3 minutes per side.

7

If flare-ups occur, move squid briefly to a cooler part of the grill but keep cook time short. Transfer cooked squid to a clean plate and tent loosely with foil to rest for 2 minutes.

Finishing & Serve

8

Slice tubes into 1/2–1 inch rings or leave halved lengthwise for presentation. Arrange squid on a platter.

9

Sprinkle chopped flat-leaf parsley over the squid, finish with a light dusting of flaky sea salt (about 1/2 tsp) and squeeze lemon wedges over the top. Serve immediately while hot with extra piri-piri on the side if desired.