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Baby Squid with Chimichurri

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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.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 6 people
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Video

Ingredients
  

  • 1 pack frozen baby squid 800g
  • 1 handful fresh coriander finely chopped
  • 1 handful fresh parsley finely chopped
  • ½ lemon juice only
  • 1 Thai red chilli deseeded and chopped finely
  • 1/2 clove garlic crushed
  • 50 ml 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

Equipment

Grill Temperature

200C temp_icon

Surfaces

Cast Iron Grid

Method
 

  1. Defrost your squid.
  2. Once defrosted, remove the tentacles and place on a plate on top of some kitchen towel.
  3. Cut open the squid hoods and lightly score the inside of the hoods with the tip of a sharp knife. Add to the plate and drizzle with some some oil.
  4. Set up your Big Green Egg for a direct cook at 200°C with the cast iron searing grid.
  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. Take a piece of kitchen towel and drizzle with a good amount of oil. Rub the oiled kitchen towel over the bars of the cast iron searing grid.
  7. Place your squid directly on to the grid. Cook for about 3 to 5 minutes.
  8. Serve the squid with a good drizzle of the chimichurri.

Video

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