Baby Squid with Chimichurri

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



  • 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


    • Big Green Egg Skillet

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    New Field


    1. Defrost your squid.
    2. Once defrosted, remove the tentacles and put to one side.
    3. Cut open the squid hoods and lightly score the inside of the hoods with the tip of a sharp knife.
    4. Setup your Big Green Egg for a direct cook at 200°C with the stainless steel grid and a cast-iron skillet.
    5. 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. 
    6. In another bowl, toss your squid with the veg oil and then fry quickly in the cast iron skillet. 
    7. Serve the squid with a good drizzle of the chimichurri.

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