The most common use of squid is as an ingredient in a salad or in the form of rings breaded and deep fried. Of course, these are delicious snacks, and most people love them. It is worth noting that many refuse to cook cephalopods on their own because of their strange and slightly scary appearance, but the squid is quite neutral in this regard. In addition, it can be easily and quickly cooked. For example, make a kebab of squid.
Most of the seafood you can find on sale is already frozen, including chilled. In addition, squids are often sold already peeled, with inedible parts removed. However, it is best to rinse them under running water before starting cooking.
Classic squid kebab
This is one of the classic ways to cook this seafood. For this recipe you will need:
- 450 grams of squid;
- 2 tablespoons olive oil;
- 1 tsp Paprika
- 1 clove of garlic, minced;
- 2 tablespoons of lemon or lime juice;
- sea salt and ground black pepper.
How to cook it?
Such a squid kebab on the grill is prepared like this. Clean and wipe seafood. You can cut them into rings or leave the carcass whole. Remove any extra-long tentacles if you wish (this just makes them easier to process). Put the squid in a bowl and mix with olive oil, paprika, garlic, citrus juice and salt and pepper. Apply seafood on skewers. You may need to twist the tentacles around the skewers so that they do not hang too much.
Fry the squid kebab for about 3 minutes on each side on the grill. The tentacles should curl and slightly change shape. Serve hot with lime juice.
Option with onions
This is also an interesting recipe for squid kebab on the grill. The photo attached to the article demonstrates how attractive and appetizing this dish looks. To prepare it, you will need:
- half a glass of rice wine vinegar;
- 1/4 cup soy sauce with a reduced amount of salt;
- 2 tablespoons lime juice;
- 2 tablespoons tea sugar;
- 2 teaspoons sesame oil;
- a piece of ginger 3 cm long, peeled and finely grated;
- 2 leeks, thinly sliced;
- 550 grams of squid, peeled, cut into rings 1 cm thick;
- some olive oil.
Cooking squid with onions
If you use wooden skewers, put them in water for 30 minutes. Combine vinegar, soy sauce, lime juice, sugar, butter, ginger and onions. Stir until sugar dissolves.
Cut each squid ring in half. Spread evenly on skewers. Heat the grill to high temperature or prepare the coals in the grill. Lubricate the squid on skewers with oil, season with pepper and salt. Fry this squid kebab for five minutes. Serve with soy sauce and lime juice.
Chorizo Option
This version of kebab with chorizo sausage and squid is very easy and quick to prepare. This is a classic Spanish mix, from which you can make the perfect light dinner or appetizer that everyone will like. To do this, you will need:
- 2 peeled fresh squid;
- 4 chorizo sausages;
- 1 fresh lemon.
How to cook this spanish appetizer?
The kebab recipe in a squid pan and chorizo is as follows. If you use wood or bamboo skewers, soak them in water in advance so that they do not burn during the frying process.
For barbecue you will need to use a large "bag" part of the squid. Run a sharp knife into the carcass, remove all the membranes and cut the meat into thin strips with a width of 1.5 to 2 cm. Also cut the chorizo into small pieces.
Then start putting food on skewers, starting with slices of squid. Alternate them with slices of sausage. Place the filled skewers on the hottest part of the pan. Rotate them every thirty seconds. Shish kebab is ready when the squid becomes denser and turns from opaque to white. It takes no more than a few minutes. Squid needs a very short time to prepare, so be careful not to overcook it (otherwise it will become rubber).
Serve this appetizer as follows. Remove the squid and sausage from the skewers, put in a plate, sprinkle with chopped parsley and garnish with lemon wedges. You can sprinkle seafood with a small amount of sweet dry paprika. Green salad and fresh bread will be the perfect side dish.
Korean style option
Delicious, fresh, juicy Korean skewers of squid on skewers are a pleasant dish that is ideal for relaxing in the country or outdoors. For him you need the following:
- 1 kg of peeled small squid;
- a third of a glass of sugar;
- a quarter cup of sake;
- 2 tablespoons of fish sauce;
- 3 garlic cloves, minced in minced meat;
- 3 slices of fresh ginger (only 15 grams), finely grated;
- 2 tablespoons shrimp paste;
- 2 tablespoons chili sauce;
- 2 tablespoons olive oil;
- 1 tablespoon apple cider vinegar;
- 20 grams of fresh lemongrass, finely chopped;
- 1 medium green pear;
- 4 thin strips of orange peel;
- 2 fresh red chili peppers, without seeds, chopped thinly;
- 2 medium lemons, sliced with wedges.
Cooking a Korean dish
The Korean grilled squid kebab recipe is simple. Cleanse the seafood and remove all unnecessary from it. Using a sharp knife, make incisions crosswise at 5 mm intervals. Cut the squid into 4 x 8 cm pieces.
Place sugar, sake, sauce, garlic, ginger, both pastes, butter, vinegar, lemongrass, grated pear and orange zest in a large bowl. Mix everything well. Add squid into the mixture, try and adjust the content of pepper and salt. Refrigerate for 3 hours or overnight.
Heat the grill slightly oiled on the grill. Remove the squid from the marinade, but do not pour it. Put seafood on skewers or small S-shaped skewers. Fry in small batches on the wire rack, pouring over the marinade left over and turning over from time to time. The total cooking time for you will take about five minutes per batch.
Place the skewers on a large dish, sprinkle with chopped chili and arrange the lemon slices next to it.
Some helpful tips
If you use bamboo skewers, be sure to soak them at least thirty minutes before use to prevent burning when cooking squid on charcoal.
The pear in this recipe acts as an emollient. In general, the longer the squids pickle, the more tender they will become. Thus, seafood can be left in the refrigerator for a day, covering the container with a film.
If you don’t have the opportunity to cook on charcoal, you can make squid kebabs in a pan for this recipe.