Baby Squid with Chimichurri
We love squid here at Meat Smoke Fire, any excuse to get some on the BBQ. This is a super simple dish of fast-grilled squid with spicy chimichurri.
Check your local Asian supermarket’s freezer counter for squid. 1 kg of squid from my local fishmonger is £30. 800g of frozen squid from the Asian supermarket is just under £5.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 pack of frozen baby squid (800g)
- A handful of chopped fresh coriander
- A handful of chopped fresh parsley
- Juice of 1/2 lemon
- 1 Thai red chilli, deseeded and chopped finely
- 1/2 clove crushed garlic
- 50ml extra virgin olive oil
- 1 tsp Maldon salt
- 1/2 tsp black pepper, coarsely ground
- 1 tsp sugar (you can use palm sugar if you have it but white granulated is fine).
- 2 tbsp veg oil to fry in
Method
- Defrost your squid.
- Once defrosted, remove the tentacles and put to one side.
- Cut open the squid hoods and lightly score the inside of the hoods with the tip of a sharp knife.
- Setup your Big Green Egg for a direct cook at 200°C with the stainless steel grid and a cast-iron skillet.
- Into a bowl, add the chopped parsley and coriander, chopped chilli, lemon juice, garlic, extra virgin olive oil, sugar, salt and pepper. Mix together and set aside.
- In another bowl, toss your squid with the veg oil and then fry quickly in the cast iron skillet.
- Serve the squid with a good drizzle of the chimichurri.