Craving some delicious barbecued seafood? Whip up this easy squid salad. Fresh and flavourful, it makes for the perfect family dinner idea.
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COOK. STORE. SAVE.
Clever storage: To keep uncooked squid, place in an airtight container and store in the fridge for up to 3 days. You can also freeze it for up to 3 months. Thaw in the fridge overnight before grilling squid on BBQ.
Use it up: You’ll have leftover mint from this recipe. Add it to a refreshing mint limeade drink to serve at your barbie.
Guess what? Salt and pepper calamari is not the only way to eat squid. You can actually make a quick, fresh squid salad with just a few ingredients (think garlic, chilli, lemon juice, and, of course, squid!) and a BBQ hotplate. Follow these tips for the perfect BBQ salad.
If you’ve never seen squid tubes before, they're white-fleshed tubes. They come from Coles already cleaned so there’s really minimal effort needed by you. Simply use a small sharp knife to cut the tube lengthways to open it to lie flat. Now use your knife to score a diamond pattern on the inside of the tube. This will help the squid pieces curl as they cook. Make sure you don’t cut the whole way through unless you want much smaller pieces of squid in your salad.
Fresh squid is just begging for a tangy marinade before it hits the grill, and every ingredient has a role to play here – garlic adds the body of the flavour, chilli adds the heat, and turmeric adds that beautiful golden colour that elevates this BBQ squid recipe into something really special. Combine all the ingredients well so every piece of squid is well coated in the mix and then set aside for an hour to infuse.
Here’s where your BBQ’s flat plate comes into its own. Cooking on the flat plate will keep all those marinade flavours in the mix while the squid is cooking. (If you don’t have a flat plate, a chargrill is fine – just watch for flare ups as the marinade drips into the BBQ). Grilled squid is quick to cook so be careful not to overdo it at this stage. For how long to BBQ squid tubes, just 3 minutes each side is plenty.
Once the squid on the BBQ is cooked, transfer it to a plate. For this grilled squid recipe we cut our pieces into smaller segments. This is totally up to you and how many people you’re serving – you can leave the pieces bigger if you like. Assembly is easy – grab a big bowl, add all the elements and extra dressing and serve immediately. Squid is best served warm.
You can serve this salad as part of a summer BBQ. Serve up salt and pepper prawns and this quinoa and salmon salad and you’ll have a fresh-tasting seafood banquet. For more ideas and inspiration, check out our collection of seafood recipes.