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BBQ grilled squid served
BBQ grilled squid grilling

BBQ grilled squid

Author: Flavelo
Recipes Main Courses
Grilling squid (calamari) is a textbook example of the 'hot and fast' principle. Squid meat hardens and becomes rubbery in moments if overcooked. The goal is for the high heat of the grill to caramelise the outer layer and marinade, whilst the inside cooks to just opaque. The smokiness of BBQ sauce suits it wonderfully.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine American/Mediterranean

Ingredients

Equipment Needed

  • Grill
  • Pastry brush
  • Sharp knife

Allergen Information

⚠️ Molluscs

Instructions

1 ✓

Wash the squid, remove entrails and the transparent quill. Score the surface (criss-cross with a knife).

Tip: Scoring increases the surface area, allowing more parts to brown (flavour).
2 ✓

Mix the marinade: oil, garlic, paprika, salt, pepper. Coat the squid and rest for 15 minutes.

Tip: Do not leave for hours, as salt begins to draw water out of the meat.
3 ✓

Fire up the grill. Oil the grate.

Tip: Squid tends to stick, so a clean, oiled grate is important.
4 ✓

Place on the grate. Cook for 2-3 minutes per side until it turns white and grill marks appear.

Tip: As soon as it loses its transparency and becomes opaque white, it is done! Do not wait longer.
5 ✓

In the last minute, brush with BBQ sauce to brown it on.

Tip: Sugar in the sauce burns quickly, so only apply at the end (glazing).

Recipe FAQ

Why became chewy?
You cooked it too long. 2-3 minutes per side is enough for squid. If you spoil it, only very long (40+ mins) stewing will soften it again.
How should I score it?
Cut a criss-cross pattern into the meat, but do not cut all the way through! This prevents it from curling up completely, and the marinade penetrates better.

Ingredients

  • 4 whole Squid tubes (cleaned)
  • 100 ml BBQ sauce
  • 10 g Smoked paprika
  • 5 g Ground pepper
  • 30 ml Olive oil
  • 5 g Salt
  • 3 cloves Garlic (crushed)