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

More Mains recipes >
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
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 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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