As the days get warmer and summer is just around the corner, we’re finding that we are in the mood for lighter and healthier foods. We never get tired of seafood, and grilled squid is the type of simple dish that reminds us of being on a beach in Italy. It’s also extremely easy and fast to make.
We like to order our Monterey Bay squid from Water2Table, who deliver it right to our front door. Check out our video tutorial here on how to clean squid. We like to make a big salad with squid and grilled lemons. It’s easy to make, healthy, and delicious! We can’t wait to find more ways to use squid this summer.
We are prepping our kitchen for summer grilling parties with a few more pairs of our favorite tongs for the grill, a fresh grill brush, and new serveware for the patio. We were shocked that these plates looked just like stoneware but are in fact made out of plastic. They would be perfect if you are nervous about breaking plates outside.
When cooking, we like to organize our food in these hotel pans since they stack easily in the cabinet and help keep raw food separate from cooked. We love this fish platter we just got from Crate and Barrel. It’s perfect to serve our grilled squid salad with grilled lemons. There are plates that match, last seen here. For our upcoming patio parties we also love these, these, and these from West Elm.
- squid, tubes and tentacles
- lemon, sliced in half
- olive oil
- fennel, shaved
- Drizzle squid with olive oil, salt, and pepper. Heat grill. Lay squid perpendicular to the grill grate so that they don’t drop through. Add lemons face down on the grill. Cook for until lightly brown on one side 1-2 minutes and flip and repeat on the second side. When you flip the squid, allow any liquid accumulated inside to drain out. Be sure not to overcook. Remove lemons once there is a slight char.
- Allow to cool slightly. Slice tubes into ½-inch rounds.
- In a large bowl, add lettuce, fennel, and squid. Drizzle with olive oil, squeezed grilled lemon, salt and pepper. Toss and serve immediately.