Grilled Squid Salad With Lemon, Capers, And Parsley

Name: Grilled Squid Salad With Lemon, Capers, And Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound squid, rinsed and dried; 3 tablespoons olive oil, plus more if needed; 6 baby white potatoes (or any small variety), boiled and sliced 1/8-inch thick; 1/4 red onion, thinly sliced; 1/4 cup flatleaf parsley leaves; Grated zest of 1/2 lemon; Juice of 1 lemon; 1/8 teaspoon red pepper flakes; 1 tablespoon capers, drained and coarsely chopped; Salt; Freshly ground black pepper

Servings: persons

3/4 pound squid, rinsed and dried
3 tablespoons olive oil, plus more if needed
6 baby white potatoes (or any small variety), boiled and sliced 1/8-inch thick
1/4 red onion, thinly sliced
1/4 cup flatleaf parsley leaves
Grated zest of 1/2 lemon
Juice of 1 lemon
1/8 teaspoon red pepper flakes
1 tablespoon capers, drained and coarsely chopped
Salt
Freshly ground black pepper

1
Heat the grill to medium-high -- if you have a fine grate or vegetable or shellfish basket for the grill this is the moment to use it. While the grill heats, toss together the squid with 1 tablespoon olive oil, and prep the rest of your ingredients.
2
Grill the squid, spreading out the heads and bodies on the grill. The bodies will steam and fill with liquid; I lift the pieces with tongs and pour this into the fire as they grill, so they char and don't steam. The squid should take 2 to 3 minutes to char and cook through. Remove to a plate.
3
Cut the squid bodies into 1/2-inch thick rings. In a large bowl, toss the warm squid rings and heads with the potatoes, onion, parsley, lemon zest, lemon juice, red pepper flakes, capers, and remaining 2 tablespoons olive oil. Taste and add salt and pepper as desired. Let sit for 10 minutes. Taste again, and adjust lemon, salt, and pepper. Serve!

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound squid, rinsed and dried, 3 tablespoons olive oil, plus more if needed, 6 baby white potatoes (or any small variety), boiled and sliced 1/8-inch thick, 1/4 red onion, thinly sliced, and more.

Yes, Grilled Squid Salad With Lemon, Capers, And Parsley falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!