Grilled Squid Salad Recipe
This delicious grilled squid salad recipe is ready in minutes, making it the perfect midweek dinner or weekend lunch. The recipe is highly adaptable: don’t have parsley? Use cilantro! Or toss with fresh greens to make it an even more substantial meal.
Cannot be frozen.
1¼ pounds fresh squid tubes & tentacles, cleaned
2 Tablespoons all-purpose flour
2 Tablespoons sunflower or canola oil
2 Tablespoons fresh parsley, chopped
2 Tablespoons extra-virgin olive oil
1 lemon, cut into wedges
freshly ground black pepper
Trim and cut the squid into bite-sized pieces. Pat dry with paper towels.
Transfer to a mixing bowl and add the flour, 1 teaspoon of salt, and ½ teaspoon of black pepper; toss to combine.
Heat a large grill pan (or gas grill) over high heat until hot. Add the sunflower oil to the grill pan and, working in batches if necessary, fry the squid until crisp and golden, 2-3 minutes.
Tip out onto a serving plate; sprinkle with parsley and drizzle with the oil, tossing to combine.
Serve straight away with lemon wedges on the side for squeezing over.