25 minutes
Tender grilled squid seasoned with olive oil, salt, black pepper, chile flakes, and fresh herbs for a delightful, flavorful dish.
Small Squid, cleaned
0 lb
tablespoons
to taste
to taste
pinches
Fresh Marjoram, chopped
tablespoons
Flat Leaf Parsley, chopped
tablespoons
1. Prepare Squid
In a large bowl, combine the cleaned squid bodies and tentacles with 2 to 3 tablespoons of olive oil. Season generously with salt and fresh-ground black pepper, adding a pinch of dried chile flakes. Sprinkle in 2 tablespoons of chopped fresh marjoram or parsley. Toss everything together until the squid is well-coated with the seasoning and herbs. Allow it to marinate for a few minutes while you prepare the grill.
2. Thread Squid onto Skewers
Thread the squid onto bamboo skewers. For the bodies, thread them so they lie flat on the skewer. For the tentacles, skewer them across the thickest part to ensure they cook evenly.
3. Grill Squid
Preheat your grill to high heat. Once hot, place the skewered squid on the grill. Cook for a few minutes on each side, turning frequently if the fire is particularly hot. Look for a slight char on the squid to indicate it's perfectly grilled.
4. Serve Squid
Once done, remove the squid from the grill and serve immediately. You can enjoy them hot off the grill or at room temperature.
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