Grilled Squid
This Moroccan grilled squid recipe is a quick, flavorful, and healthy dish perfect for seafood lovers and those following a balanced diet. Tender squid rings and tentacles are marinated in a zesty blend of olive oil, garlic, fresh herbs, lemon juice, and Moroccan spices like paprika and cumin. After marinating, the squid is grilled to perfection, creating a smoky and aromatic dish that pairs beautifully with fresh salads, rice, or crusty bread.
Equipment
- Grill or Grill Pan If cooking outdoors, a charcoal or gas grill will work best for that smoky, charred flavor. Alternatively, use a stovetop grill pan for similar results indoors.
- Skewers (if grilling) Wooden or metal skewers for threading squid rings and tentacles. Soak wooden skewers in water for 20–30 minutes beforehand to prevent burning.
- Tongs For flipping the squid on the grill without damaging the tender pieces.
- Basting Brush (Optional) To brush additional marinade over the squid while cooking for extra flavor.
- Tagine (if slow-cooking) For a traditional Moroccan cooking method, a clay or ceramic tagine is ideal for making a squid and vegetable stew with the marinade.
- Serving Platter A large plate or platter to present the grilled squid, garnished with fresh herbs and lemon wedges.
Ingredients
- 3 tablespoons olive oil
- Juice of 1 fresh lemon
- 1 preserved lemon finely chopped (optional for an authentic Moroccan touch)
- 4 garlic cloves minced or grated
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper optional, for heat
- 1 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon harissa paste optional, for a spicy and smoky kick
Instructions
Mix the Ingredients:
- In a small bowl, combine the olive oil, lemon juice, and preserved lemon. Add the minced garlic, cumin, paprika, turmeric, ginger, cayenne pepper, salt, and black pepper. Whisk well to create a smooth marinade.
Add Fresh Herbs:
- Stir in the chopped parsley and cilantro for a burst of freshness.
Optional Harissa:
- If you like a spicy kick, mix in a teaspoon of harissa paste to enhance the marinade's flavor.
Marinate the Squid:
- Place the cleaned squid (rings and tentacles) in a large bowl or resealable bag. Pour the marinade over the squid and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors penetrate.
Notes
Cooking Suggestions
Grill: Thread the marinated squid onto skewers and grill over medium-high heat for 2–3 minutes per side.
Tagine: Use the marinade as a base and add vegetables like carrots, potatoes, and olives for a slow-cooked stew.
This marinade brings out the best of Moroccan flavors while keeping the squid tender and delicious. Enjoy your meal!
Grill: Thread the marinated squid onto skewers and grill over medium-high heat for 2–3 minutes per side.
Tagine: Use the marinade as a base and add vegetables like carrots, potatoes, and olives for a slow-cooked stew.
This marinade brings out the best of Moroccan flavors while keeping the squid tender and delicious. Enjoy your meal!