Chargrilled whole squid with chilli & mint

Chargrilled whole squid

Serves 4

  • 4 medium-sized whole squid, from sustainable sources, ask your fishmonger, cleaned and prepared, wings left on

  • 1 tablespoon fennel seeds

  • sea salt

  • freshly ground black pepper

  • zest and juice of 2 lemons

  • extra virgin olive oil

  • 2-3 red chillies, deseeded and sliced

  • 1 handful of fresh mint, finely chopped

  • 1 lemon, cut into wedges, to serve

Turn the first squid upside down so that its wings are flat on your chopping board.



Push in a large knife and leave it inside flat on its side. With a sharp knife, slice the squid as if you were going to chop it into rings. The knife that is lying inside the body of the squid will prevent you from cutting right through it. You end up with a concertina effect with the squid sliced, but still holding together. Repeat with the other three.



In a pestle and mortar, bash the fennel seeds into a light powder with a good pinch of salt and pepper. Sprinkle this all over the squid, making sure it gets into all the cuts you've made. Place immediately on the hottest part of the grill, and grill, turning every 30 seconds or so or every time it starts to char, until the squid firm up and turn from opaque to white inside. This shouldn't take more than a few minutes.



Add the lemon juice to a bowl with 3 times as much extra virgin olive oil and whisk together. Stir in the lemon zest, chilli, mint and a pinch of salt and pepper. Drizzle this over the squid, then serve with lemon wedges on the side for squeezing over.

Nutritional Information

Chargrilled whole squid with chilli & mint

Super fresh and tasty

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0 foodies cooked this
Cooking whole squid like this is so quick and easy and looks well impressive for a dinner party
Serves 4
15m
Not too tricky
Print this recipe
Method

This is a wonderful dish. Usually people cut squid into rings - try my method as it looks great and is easy to cook, serve and eat!

Turn the first squid upside down so that its wings are flat on your chopping board.

Push in a large knife and leave it inside flat on its side. With a sharp knife, slice the squid as if you were going to chop it into rings. The knife that is lying inside the body of the squid will prevent you from cutting right through it. You end up with a concertina effect with the squid sliced, but still holding together. Repeat with the other three.

In a pestle and mortar, bash the fennel seeds into a light powder with a good pinch of salt and pepper. Sprinkle this all over the squid, making sure it gets into all the cuts you've made. Place immediately on the hottest part of the grill, and grill, turning every 30 seconds or so or every time it starts to char, until the squid firm up and turn from opaque to white inside. This shouldn't take more than a few minutes.

Add the lemon juice to a bowl with 3 times as much extra virgin olive oil and whisk together. Stir in the lemon zest, chilli, mint and a pinch of salt and pepper. Drizzle this over the squid, then serve with lemon wedges on the side for squeezing over.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 667
    33%
  • Carbs 37.5g
    14%
  • Sugar 1.1g 1%
  • Fat 44.2g 63%
  • Saturates 6.1g 31%
  • Protein 29.0g 64%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 medium-sized whole squid, from sustainable sources, ask your fishmonger, cleaned and prepared, wings left on

  • 1 tablespoon fennel seeds

  • sea salt

  • freshly ground black pepper

  • zest and juice of 2 lemons

  • extra virgin olive oil

  • 2-3 red chillies, deseeded and sliced

  • 1 handful of fresh mint, finely chopped

  • 1 lemon, cut into wedges, to serve