Barbecued Squid Salad Recipes

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GRILLED SQUID SALAD



Grilled squid salad image

Inspired by the investment in flavour that Nonna Franchina made in stuffing her squid, I came up with this recipe, which uses the same principle but in reverse. We're making a mind-blowing salsa to plunge the hot grilled squid straight into, creating a wonderful harmony between flavour and texture. The salsa is also great when used to dress grilled veg, lamb or other seafood, tossed with pasta or as a topping for crostini.

Provided by Jamie Oliver

Categories     Healthy fish recipes     Jamie Cooks Italy     Seafood     Italian     Bread     Quick fixes

Time 30m

Yield 4 to 6

Number Of Ingredients 10

2 tablespoons baby capers in brine
2 lemons
extra virgin olive oil
1 clove of garlic
1 fresh red chilli
4 anchovy fillets in oil, from sustainable sources
30 g shelled unsalted pistachios
½ a bunch of fresh mint, (15g)
4 large squid, cleaned, gutted, from sustainable sources
500 g large ripe tomatoes

Steps:

  • Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.
  • Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at ½cm intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side - with no oil or seasoning - until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour.
  • Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa, and serve hot or at room temperature.

Nutrition Facts : Calories 266 calories, Fat 18.4 g fat, SaturatedFat 2.8 g saturated fat, Protein 19 g protein, Carbohydrate 6.5 g carbohydrate, Sugar 4.7 g sugar, Sodium 0.9 g salt, Fiber 1.8 g fibre

BARBECUED SQUID SALAD



Barbecued squid salad image

Marinating squid before sizzling it on the barbecue or griddle gives it a flavour boost. Accompany with a salad of mango, avocado and black beans

Provided by Jane Hornby

Categories     Main course

Time 25m

Number Of Ingredients 12

800g fresh prepared squid
zest 3 limes (reserve the juice for the salad, and wedges, to serve)
2 tbsp extra virgin olive oil
3 garlic cloves , smashed flat
1 ½ tsp mixed peppercorn , crushed
1 large red onion , finely sliced
1 large mango , cut into small chunks
1 large red chilli , finely shredded (deseeded if you don't like it too hot)
400g can black bean , well rinsed then patted dry
3 ripe avocados
small pack coriander , leaves only, torn
extra virgin olive oil , for drizzling

Steps:

  • Heat the barbecue. Meanwhile, marinate the squid for at least 30 mins, or up to 4 hrs. First, slash the squid tubes all over at 5mm-1cm intervals on each side, cutting through most of the flesh but leaving the sides intact. If there are any particularly large tubes, cut them in half width-ways. Put into a non-metallic bowl with the other squid ingredients and leave to marinate.
  • For the salad, toss the onion, mango and chilli with the lime juice (from the limes used for the squid) and a pinch of salt and leave for at least 10 mins, or until the onion turns pink. Add the beans to one side of the bowl.
  • Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.
  • When the barbecue is ready, barbecue the squid tubes and tentacles for no more than 11⁄2 mins in total - the flesh should just change from greyish to opaque and shrink up into a spiral shape where you've made your cuts. Toss the salad ingredients together very roughly, pile onto a platter and top with the hot squid and coriander. Drizzle with extra virgin olive oil and serve with lime wedges on the side.

Nutrition Facts : Calories 374 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium

GRILLED SQUID SALAD



Grilled Squid Salad image

Provided by Food Network

Yield 24 servings (as part of a buff

Number Of Ingredients 12

4 pounds squid, fully-cleaned, bodies sliced in 2-inch rounds, and tentacles halved, if large
2 teaspoons salt
10 garlic cloves, chopped plus 2 finely-minced
3 tablespoons olive oil, plus 1/2 cup for dressing
Freshly ground pepper
2 2-ounce tins flat fillets of anchovies
1/4 cup fresh lemon juice
1/4 cup roasted pine nuts, tossed with coarse salt
1 cup marinated sun-dried tomatoes, cut in strips
1/2 cup capers
1 cup torn basil leaves, firmly packed
Boston lettuce, for lining platter

Steps:

  • In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the olive oil; season with pepper. Marinate 1 hour, refrigerated.
  • In food processor combine anchovies and their oil with lemon juice until pureed. With motor running, slowly stream in remaining 1/2 cup olive oil. Thin dressing with 2 tablespoons cold water. Dressing should be smooth and consistency of cream. If it is too thick, thin with a little more cold water.
  • Heat a charcoal grill until very hot, or alternatively, preheat broiler. On a fine-mesh grill, arrange squid in one layer and place over coals; grill, turning once, and remove as soon as squid turn opaque. Cool to room temperature. Alternatively, place squid on baking sheet and broil, turning once, 2 minutes per side or until opaque and just cooked through. Let cool to room temperature.
  • In a large salad bowl combine squid with minced garlic, pine nuts and anchovy dressing. Toss with sun-dried tomatoes, capers and basil. Serve on a bed of green lettuce with garlicky grilled bread.

GRILLED SQUID SALAD



Grilled Squid Salad image

Inspired by the investment in flavour that Nonna Franchina made in stuffing her squid, I came up with this recipe, which uses the same principle but in reverse. We're making a mind-blowing salsa to plunge the hot grilled squid straight into, creating a wonderful harmony between flavour and texture. The salsa is also great when used to dress grilled veg, lamb or other seafood, tossed with pasta or as a topping for crostini.

Provided by Jamie Oliver

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons baby capers in brine
2 lemons
Extra-virgin olive oil
1 clove of garlic
1 fresh red chilli
4 anchovy fillets in oil, from sustainable sources
30 grams (1 ounce) shelled unsalted pistachios
1/2 a bunch of fresh mint (15 grams [0.5 ounce])
4 large squid, cleaned, gutted, from sustainable sources
500 grams (17 ounces) large ripe tomatoes

Steps:

  • Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.
  • Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at 1/2-centimeter (1/4-inch) intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side--with no oil or seasoning--until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour.
  • Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa and serve hot or at room temperature.

GRILLED SQUID SALAD



Grilled Squid Salad image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 pounds cleaned squid, bodies left whole (tentacles optional), rinsed and dried
1/3 cup extra virgin olive oil
2 or 3 lemons
1 teaspoon minced garlic
Salt and pepper to taste
6 cups arugula or mesclun
3 or 4 shallots, thinly sliced (optional)

Steps:

  • Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.
  • Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.
  • Toss greens with remaining olive oil, juice of 1 or 2 lemons (to taste), salt, pepper and shallots. Top with squid, drizzle all with a little more lemon juice and serve.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 727 milligrams, Sugar 2 grams

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