# **Barbecued Squid Salad: A Unique and Flavorful Seafood Delight**
Barbecued squid salad is a tantalizing seafood dish that combines the smoky, charred flavors of grilled squid with the freshness and crunch of a vibrant salad. This dish is a delightful interplay of textures and tastes, making it a perfect appetizer or light meal. The smoky aroma of the grilled squid mingles with the tangy dressing, creating a symphony of flavors that will tantalize your taste buds. The recipe for this delectable dish is straightforward, and the result is sure to impress your family and friends.
### **A Medley of Recipes to Satisfy Every Palate:**
1. **Classic Barbecued Squid Salad:**
This timeless recipe forms the foundation of our culinary journey. Grilled squid is tossed with a tangy dressing made from olive oil, lemon juice, garlic, and fresh herbs, creating a vibrant and aromatic salad that captures the essence of the Mediterranean.
2. **Asian-Inspired Barbecued Squid Salad:**
Take a trip to the Orient with this tantalizing variation. Grilled squid is marinated in a flavorful blend of soy sauce, rice vinegar, sesame oil, and ginger, then tossed with crisp vegetables and a zesty dressing. The result is an explosion of umami and Asian flavors that will leave you craving more.
3. **Mediterranean Barbecued Squid Salad:**
Experience the vibrant flavors of the Mediterranean with this delectable recipe. Grilled squid is combined with sun-ripened tomatoes, Kalamata olives, and feta cheese, creating a colorful and flavorful salad that captures the essence of the region. Drizzle with a tangy dressing made from olive oil, lemon juice, and fresh herbs for a truly memorable dish.
4. **Tropical Barbecued Squid Salad:**
Transport yourself to paradise with this tropical twist on the classic dish. Grilled squid is paired with juicy pineapple, mango, and avocado, creating a vibrant and refreshing salad that is perfect for a summer gathering. The zesty dressing, made from a combination of lime juice, coconut milk, and fresh cilantro, adds a touch of tropical flair to this delightful salad.
5. **Spicy Barbecued Squid Salad:**
Ignite your taste buds with this fiery rendition of barbecued squid salad. Grilled squid is coated in a spicy marinade made from chili peppers, garlic, and smoked paprika, giving it a bold and flavorful kick. Combined with crisp vegetables and a tangy dressing, this salad is sure to leave you craving more.
GRILLED SQUID SALAD
Inspired by the investment in flavour that Nonna Franchina made in stuffing her squid, I came up with this recipe, which uses the same principle but in reverse. We're making a mind-blowing salsa to plunge the hot grilled squid straight into, creating a wonderful harmony between flavour and texture. The salsa is also great when used to dress grilled veg, lamb or other seafood, tossed with pasta or as a topping for crostini.
Provided by Jamie Oliver
Categories Healthy fish recipes Jamie Cooks Italy Seafood Italian Bread Quick fixes
Time 30m
Yield 4 to 6
Number Of Ingredients 10
Steps:
- Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.
- Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at ½cm intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side - with no oil or seasoning - until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour.
- Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa, and serve hot or at room temperature.
Nutrition Facts : Calories 266 calories, Fat 18.4 g fat, SaturatedFat 2.8 g saturated fat, Protein 19 g protein, Carbohydrate 6.5 g carbohydrate, Sugar 4.7 g sugar, Sodium 0.9 g salt, Fiber 1.8 g fibre
GRILLED SQUID SALAD
Inspired by the investment in flavour that Nonna Franchina made in stuffing her squid, I came up with this recipe, which uses the same principle but in reverse. We're making a mind-blowing salsa to plunge the hot grilled squid straight into, creating a wonderful harmony between flavour and texture. The salsa is also great when used to dress grilled veg, lamb or other seafood, tossed with pasta or as a topping for crostini.
Provided by Jamie Oliver
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.
- Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at 1/2-centimeter (1/4-inch) intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side--with no oil or seasoning--until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour.
- Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa and serve hot or at room temperature.
GRILLED SQUID SALAD
Provided by Food Network
Yield 24 servings (as part of a buff
Number Of Ingredients 12
Steps:
- In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the olive oil; season with pepper. Marinate 1 hour, refrigerated.
- In food processor combine anchovies and their oil with lemon juice until pureed. With motor running, slowly stream in remaining 1/2 cup olive oil. Thin dressing with 2 tablespoons cold water. Dressing should be smooth and consistency of cream. If it is too thick, thin with a little more cold water.
- Heat a charcoal grill until very hot, or alternatively, preheat broiler. On a fine-mesh grill, arrange squid in one layer and place over coals; grill, turning once, and remove as soon as squid turn opaque. Cool to room temperature. Alternatively, place squid on baking sheet and broil, turning once, 2 minutes per side or until opaque and just cooked through. Let cool to room temperature.
- In a large salad bowl combine squid with minced garlic, pine nuts and anchovy dressing. Toss with sun-dried tomatoes, capers and basil. Serve on a bed of green lettuce with garlicky grilled bread.
BARBECUED SQUID SALAD
Marinating squid before sizzling it on the barbecue or griddle gives it a flavour boost. Accompany with a salad of mango, avocado and black beans
Provided by Jane Hornby
Categories Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the barbecue. Meanwhile, marinate the squid for at least 30 mins, or up to 4 hrs. First, slash the squid tubes all over at 5mm-1cm intervals on each side, cutting through most of the flesh but leaving the sides intact. If there are any particularly large tubes, cut them in half width-ways. Put into a non-metallic bowl with the other squid ingredients and leave to marinate.
- For the salad, toss the onion, mango and chilli with the lime juice (from the limes used for the squid) and a pinch of salt and leave for at least 10 mins, or until the onion turns pink. Add the beans to one side of the bowl.
- Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.
- When the barbecue is ready, barbecue the squid tubes and tentacles for no more than 11⁄2 mins in total - the flesh should just change from greyish to opaque and shrink up into a spiral shape where you've made your cuts. Toss the salad ingredients together very roughly, pile onto a platter and top with the hot squid and coriander. Drizzle with extra virgin olive oil and serve with lime wedges on the side.
Nutrition Facts : Calories 374 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium
GRILLED SQUID SALAD
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.
- Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.
- Toss greens with remaining olive oil, juice of 1 or 2 lemons (to taste), salt, pepper and shallots. Top with squid, drizzle all with a little more lemon juice and serve.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 727 milligrams, Sugar 2 grams
Tips:
- Choose fresh squid: Look for squid that is firm and has a slightly translucent appearance. Avoid squid that is slimy or has a strong odor.
- Clean the squid properly: Remove the head, tentacles, and ink sac from the squid. Rinse the squid body thoroughly under cold water. Score the squid body in a criss-cross pattern to help the marinade penetrate.
- Marinate the squid: Marinating the squid in a flavorful mixture of olive oil, lemon juice, garlic, herbs, and spices helps to tenderize the squid and infuse it with flavor.
- Cook the squid quickly: Squid cooks very quickly, so it is important to avoid overcooking it. Cook the squid for 2-3 minutes per side over high heat, or until it is just opaque.
- Serve the squid warm or cold: Barbecued squid salad can be served warm or cold. If serving cold, chill the salad for at least 30 minutes before serving.
Conclusion:
Barbecued squid salad is a delicious and healthy dish that is perfect for a summer meal. The squid is tender and flavorful, and the salad is packed with fresh vegetables. This salad is also a good source of protein and omega-3 fatty acids. If you are looking for a new and exciting way to cook squid, then you should definitely try this recipe.
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