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Grilled Stuffed Squid
One of the easiest ways to cook squid is by pan-grilling it. Quick grilling over high heat is the key to achieve soft and tender squid. You may add or change the stuffing to your preference as well. Try leeks and other aromatics or fresh herbs. This recipe is best served with a spicy soy-calamansi dipping sauce.
Ingredients
- 1 kg Fresh Frozen Squid
- 1 tbsp Soy Sauce
- 4 pcs Calamansi (Philippine Lemon)
- 3 Whole Tomatoes, chopped
- 1 Whole Onion, chopped
- 3 Cloves Garlic, chopped
- Pinch of Salt and Black Pepper
- 1 tbsp Oil
5 - 6 people
00h 10mins
Step-by-Step Directions
- Thaw frozen Squid in the chiller overnight. Clean Squid by slicing off the eyes. Reserve the tentacles.
- Pour soy sauce and calamansi juice over the squid. Marinate and chill for 15 minutes.
- In a bowl, mix chopped tomatoes, onions and garlic. Season with salt and pepper. Chop the tentacles and add it to the tomato mix.
- Stuff squid with the tomato and onion mix then thread with a toothpick to seal.
- Set pan-grill over high heat. Pour oil and spread it over the pan.
- Grill stuffed squid on for 2-3 minutes on all sides.
- Remove from pan then serve hot.
