Grilled squid with garlic and parsley
Squid has one rule: either very hot and fast, or braised for an hour, nothing in between. The grill version is the fast one, and the Patagonian tubes, already cleaned, make it a 20-minute dish that tastes like a seafront restaurant.
Instructions
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Prep the tubes
Thaw the squid 4 to 6 hours in the fridge and pat it very dry. The tubes come already cleaned, your only job is drying them, moisture is the enemy of browning.
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Score them
Cut the tubes open along one side and lay them flat like a book. Score the inside in a diamond pattern without cutting through. The scoring makes the squid curl nicely and hold the sauce.
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Make the green sauce
Mix the garlic, parsley, olive oil, juice of half a lemon, salt and pepper. Set a third aside for serving.
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Grill on high heat ⏱ 3 min
Brush the squid with a little oil and put it on a screaming hot grill or pan: 1 to 2 minutes per side, until it curls and picks up char. Past 3 minutes it turns to rubber, that is the whole secret.
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Serve with all the sauce
Slice the squid into strips, spoon over the reserved green sauce and serve with the grilled lemon. Great with new potatoes or a simple salad.
Good to know
The diamond scoring is not just for show: it cooks the squid evenly, curls it and holds the sauce in the grooves. If you use a pan, open a window, high heat makes serious smoke.
Frequently asked questions
How long do you grill squid for?
Only 2-3 minutes over high heat. Any longer and it turns rubbery. The rule: either under 3 minutes on a hot grill, or over 45 minutes braised, nothing in between.
Can I grill frozen squid?
Yes, it works very well. Thaw the squid tubes slowly in the fridge, pat them completely dry with paper towels and marinate for 15-30 minutes before grilling. Dry squid is the secret to good charring.
How do I know when grilled squid is done?
The flesh turns opaque white and firms up slightly, with golden grill marks on the edges. For whole tubes, about 2 minutes per side on a hot grill is usually enough.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Grilled squid with garlic and parsley
Grilled squid with garlic and parsley
Squid has one rule: either very hot and fast, or braised for an hour, nothing in between. The grill version is the fast one, and the Patagonian tubes, already cleaned, make it a 20-minute dish that tastes like a seafront restaurant.
Notes
The diamond scoring is not just for show: it cooks the squid evenly, curls it and holds the sauce in the grooves. If you use a pan, open a window, high heat makes serious smoke.
