Grilled Whole Squid with Roasted Red Pepper and Garlic

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 4

  • 11/2-2 lb. whole uncleaned squid, guts and quill removed, skin and fins left on
  • 5-6 cloves garlic, finely chopped
  • 1 large red pepper, roasted, then cut into small 1/4-1/2 inch squares
  • 6-8 sprigs of thyme, leaves removed from stem
  • 1 lemon, cut into wedges
  • 1 t sriracha sauce
  • olive oil

Marinate squid in enough olive oil and 1/2 the garlic to just cover for 15 minutes.

When grill is ready, roast the red pepper (turn occasionally until it’s black all around, place in plastic or paper bag for a few minutes then peel off the black skin), cut into squares – put aside for sauce. To make sauce, heat about a 1/4 cup olive oil over med-high heat, add garlic, red pepper and thyme- when garlic softens and begins to turn golden add sriracha, take off heat and reheat at serving time.

Clean grid on grill and brush with a bit of olive oil. Place squid across grid (diagonally) along with the tentacles (also diagonally, so that they don’t fall through onto the coals). Grill for 3-4 minutes a side (a bit longer for larger squid).

Heat the garlic pepper sauce, pour onto serving platter and serve squid over sauce. Serve with lemon wedges.

This meal was great with a local tomato caprese salad and a baguette for sopping. WOW!

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Monahan's Seafood

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