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JUICY GRILLED STUFFED SQUID

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Ingredients

Adjust Servings:
4 pieces Squid
4 cloves Garlic
2 pieces Red Onion
1 piece Finger Chilies
1/8 cup Cilantro about 2 tbsp when chopped
1 inch thick Ginger
1/2 tablespoon Rock Salt
1/2 tablespoon Ground Black Pepper
for greasing Canola Oil
Dipping Sauce
1/4 cup Soy Sauce
4 pieces Calamansi or 1 piece Lemon
1 piece Red Chili optional
1/2 tablespoon Brown Sugar

Nutritional information

210k
Calories
30.5g
Protein
2.79
Fat
14.54g
Carbs

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JUICY GRILLED STUFFED SQUID

INIHAW NA PUSIT

Features:
  • Gluten Free
  • Spicy
Cuisine:

Satisfy your seafood craving with this easy squid recipe!

  • 40 minutes
  • Serves 4
  • Medium

Ingredients

  • Dipping Sauce

Directions

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This is an easy grilled squid recipe that is a perfect meal with the family, especially during summer. It can be paired with freshly cooked steamed rice together with an ice-cold beverage. If you have no access to a charcoal grill, you can use stove-top grill pans that are widely available. However, I suggest that you pick a cast-iron one since it can handle high heat close to a charcoal grill. In the cooking video, I shared how to clean the squid so you will know what to do especially if it’s your first time to handle squid. I hope it helps.

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Steps

1
Done

PREPARE THE INGREDIENTS

SQUID - Wash the squid thoroughly under running water. Pull off the head and tentacles. Squeeze the mouth to remove the beak. Carefully remove the ink sac. Remove the entrails from inside the body including its plastic bone.

VEGETABLES: Wash all the vegetables. Peel the garlic and red onion, then chop finely. Cut the green chili into half (lengthwise), remove the seeds and chop into small pieces. Roughly chop the cilantro leaves. Peel off the skin of the ginger using a spoon and grate it using a cheese grater.

2
Done

STUFFING MIXTURE

In a bowl, combine the garlic, onion, green chili, cilantro, and ginger, then season with salt and pepper. Grab the squid and rub some salt on each side. Stuff each squid with the stuffing mixture. secure with a toothpick so the stuffing will not spill out.

3
Done

DIPPING SAUCE

Wash the red chili, pull off the stem, chop into small pieces. Cut the lemon or calamansi in half and squeeze into the soy sauce. Add in the sugar and red chili into the soy sauce and mix well.

4
Done

GRILL THE SQUID (INDOOR)

Use a grill pan, preferably a cast-iron one, for indoor grilling. Brush the pan with canola oil and heat over the stove on high heat. When you start to see some smoke, grill the stuffed squid for around 5-6 minutes each side flipping every 2-3 minutes until it is fully cooked. Since the squid head and tentacles require less time to cook, grill them when the stuffed squid is half-cooked. Do not overcook the squid as the texture will be rubbery and chewy.

5
Done

PLATING

Cut some horizontal slits on the squid, transfer to a serving plate and then arrange the head with it. Serve it with a side of dipping sauce, steamed rice, and iced-cold drink.

Mrs. HBC

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