10 Foolproof and Delicious Grilled Squid Recipes You Must Try

The aroma of squid grilling over charcoal is something that drinking buddies and seafood lovers find hard to resist. If you are looking for a way to make perfect grilled squid to treat your family or friends this weekend, this article walks you through everything from choosing and preparing the squid to 10 varied grilling recipes, along with how to mix dipping sauces and tips so the squid is not fishy and not tough. All the recipes were gathered by Ola Squid from real experience and are easy to apply right in your own kitchen.

Tips for choosing fresh squid and preparing it properly

To get delicious grilled squid, choosing the ingredient matters just as much as the marinade. Fresh squid keeps its natural sweetness, firm flesh and no fishy smell when grilled, whereas squid that has sat too long will hardly hide its unpleasant odor no matter how richly it is seasoned.

Tips for choosing good squid

Not everyone who goes to the market knows how to recognize fresh squid among so many seafood stalls. Here are some tips for choosing fresh squid that Ola Squid shares with you, which work for squid bought at the market as well as at the supermarket:

• Clear, slightly bulging eyes, not cloudy or deeply sunken.
• Springy body, which bounces back right away when pressed lightly and leaves no dent.
• Skin still intact with its natural pinkish-brown color, not slimy and with no strange smell.
• Ink sac not broken, and the body not torn.

Besides recognizing freshness, you should also pick the right type of squid for the dish you plan to make so the grilled result has the best flavor:

• Squid (mực ống): thick flesh, moderately chewy, suitable for most common grilling recipes.
• Leaf squid (mực lá): flat body, softer and sweeter flesh, ideal for whole grilling or grilling with salt and chili.
• Egg squid (mực trứng): small in size with rich roe inside, used for grilling whole to keep all of its sweetness.

How to clean squid so it is not fishy

Preparing squid properly determines 50% of how good the grilled squid turns out. Many people skip this step, so even with skillful grilling the squid still has an unpleasant fishy smell.

• Rinse the squid in diluted salt water, and remove the ink sac, eyes and beak if you are not using them separately.
• Use white wine mixed with a few slices of ginger that have been crushed, rub it evenly over the squid body for about 3-5 minutes, then rinse with water to remove the fishy smell effectively.
• Use a knife to lightly score a crosshatch pattern on the squid body, about 2-3mm deep, so the squid absorbs the seasoning faster and more evenly.
• After scoring, let it drain before marinating, to avoid diluting the seasoning when grilling.

10 foolproof grilled squid recipes

Now that you have chosen fresh squid and cleaned it well, let’s move on to 10 different grilled squid recipes to change up the flavor of your meal. Each recipe below is presented by Ola Squid with specific quantities for about 2-3 people, and you can scale them up or down according to the number of diners.

Whole grilled squid (mực nướng mọi)

Whole grilled squid keeps the natural sweetness of the squid intact. The right way to make whole grilled squid needs no elaborate marinade; with just proper preparation and grilling, the squid cooks evenly and tastes great without turning dry and tough.

Ingredients:

• Fresh squid: 500g
• Ginger: 1 small piece (20g)
• Lemongrass: 2 stalks
• Coarse salt: 1/2 teaspoon
• Ground pepper: 1/4 teaspoon
• Cooking oil: 1 tablespoon
• Bird’s eye chili (optional): 2-3

Instructions:

1. Once the squid is cleaned, keep it whole or cut it into thick rings about 1.5cm wide, depending on your preference.
2. Wash the prepared ingredients. Peel 1 piece of ginger and crush it, peel 2 stalks of lemongrass, crush them and cut into sections, slice 2-3 chilies, then put these 3 ingredients into 3 separate bowls.
3. Next, put all the squid together with all the ginger, lemongrass, chili, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1 tablespoon of cooking oil into a bowl, mix everything well so it is evenly coated, then marinate for about 10 minutes.
4. Heat the grill rack over medium heat until hot, arrange the squid on the rack and grill each side for 3-4 minutes until the flesh turns opaque white and slightly firm, which means it is cooked just right.

Rich grilled squid with satay

For those who love a spicy kick, grilled squid with satay is a choice you cannot miss, thanks to the numbing, spicy satay sauce that clings evenly and gives off an appealing aroma once grilled.

Ingredients:

• Fresh squid or one-sun dried squid: 500g
• Shrimp satay: 2 tablespoons
• Minced garlic: 1 tablespoon
• Minced lemongrass: 1 tablespoon
• Ground pepper: 1/4 teaspoon
• Minced shallot: 1 tablespoon
• Cooking oil: 2 tablespoons
• Fish sauce: 1 tablespoon
• Sugar: 1 teaspoon
• Oyster sauce: 1 tablespoon

Instructions:

1. Once the squid is cleaned, score a crosshatch pattern on the body and cut into bite-sized pieces, or keep small squid whole.
2. Mix 2 tablespoons of satay, 1 tablespoon of minced garlic, 1 tablespoon of minced lemongrass, 1 tablespoon of minced shallot, 1/4 teaspoon of ground pepper, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce and 1 teaspoon of sugar into a thick, smooth sauce mixture.
3. Spread the sauce evenly over the squid and massage gently so the seasoning soaks deep into the score lines. Marinate the squid for 20-30 minutes at room temperature, or 1-2 hours in the refrigerator if you want a deeper flavor.
4. Brush a thin layer of cooking oil onto the squid before grilling so it does not dry out.
5. Grill over medium charcoal heat, turning both sides evenly for about 6-8 minutes until the squid is golden and fragrant. You should brush on more satay sauce 1-2 times while grilling to keep it moist and flavorful.

Fragrant grilled squid with salt and chili

The salty heat mixed with the aroma of garlic and chili makes this a familiar choice at outdoor grilling parties.

Ingredients:

• Fresh squid: 500g
• Coarse salt: 1 teaspoon
• Fresh chili: 2-3
• Sugar: 1 teaspoon
• Garlic: 2 cloves
• Cooking oil: 2 tablespoons
• MSG: 1/2 teaspoon

Instructions:

1. Once the squid is cleaned, lightly score a crosshatch pattern so it absorbs the seasoning faster.
2. Pound 2-3 chilies, 2 cloves of garlic, 1 teaspoon of salt, 1 teaspoon of sugar and 1/2 teaspoon of MSG until the mixture is a smooth paste.
3. Stir 2 tablespoons of cooking oil into the mixture and spread it evenly over the squid, then let the squid absorb the seasoning for 15-20 minutes.
4. Afterward, grill the squid over medium heat and turn it often, about 1-2 minutes per side so the seasoning does not burn.
5. When the squid turns an even golden color and gives off its characteristic aroma, it is done. You can drizzle a little more cooking oil while grilling to keep it tender.

Rich, fragrant grilled squid with fermented tofu

Fermented tofu brings a distinctive rich, nutty flavor, which combined with grilled squid creates an unusual, deeply savory taste that is hard to forget.

Ingredients:

• Squid: 500g
• Red fermented tofu: 2 cubes
• Fermented tofu brine: 1 tablespoon
• Sugar: 1 teaspoon
• Minced garlic: 1 tablespoon
• Sesame oil: 1 teaspoon
• Chili powder: 1/2 teaspoon

Instructions:

1. Once the squid is cleaned, let it drain and lightly score a crosshatch pattern so it absorbs the seasoning better.
2. Mash 2 cubes of red fermented tofu with 1 tablespoon of the brine until smooth, and avoid letting the mixture clump.
3. Then continue adding 1 teaspoon of sugar, 1 teaspoon of minced garlic, 1 teaspoon of sesame oil and 1/2 teaspoon of chili powder to the fermented tofu bowl, and stir well into a marinade for the squid.
4. Spread the marinade evenly over the squid and marinate for 20 minutes so the squid soaks up the sauce.
5. Grill the squid over moderate heat, turning it about 3 minutes on each side until the squid is cooked and gives off the characteristic fermented tofu aroma. Brush on more fermented tofu sauce 1-2 times while grilling.

Grilled egg squid

The rich, nutty roe inside is the biggest plus of this dish, but you need to watch the heat carefully so the roe does not burst out.

Ingredients:

• Egg squid: 400g
• Coarse salt: 1 teaspoon
• Ground pepper: 1/4 teaspoon
• Cooking oil: 1 tablespoon
• Ginger: 2-3 slices

Instructions:

1. Prepare the egg squid gently: wash off the sand outside, peel off the thin membrane, cut the head small to remove the ink sac and keep the body containing the roe intact.
2. Mix 1/2 teaspoon of salt with 2-3 slices of ginger, soak the squid in the mixture for about 5 minutes to remove the fishy smell, and after soaking let the squid drain completely.
3. Gently poke a few small holes in the squid body with a toothpick so the seasoning soaks in without affecting the roe inside.
4. Mix 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1 tablespoon of cooking oil, then brush the mixture evenly over the squid and marinate for 10 minutes.
5. Once the squid has absorbed the seasoning, grill it over low to medium heat for about 6-8 minutes, turning gently 1-2 times with tongs until the body is light golden and the roe has set.

See more: What to make with egg squid? 10+ easy dishes for family meals

Grilled one-sun dried squid

One-sun dried squid has already been prepared and dried in the sun, so when grilled it has a deep sweetness and a moderate chew, with no need for much seasoning.

Ingredients:

• One-sun dried squid: 300g
• Cooking oil: 1 tablespoon
• Satay: 1 teaspoon
• Green chili salt for dipping: to taste

Instructions:

1. Briefly rinse the one-sun dried squid in cold water if it is still dusty and let it drain, with no need to soak it to remove the fishy smell because one-sun dried squid has already been prepared and dried in the sun.
2. Brush a thin, even layer of cooking oil over both sides of the squid body. If you like a mild kick, you can brush on a thin layer of satay as well.
3. Grill the squid over medium to low heat because it already has its own saltiness and chew, turning it evenly every 1-2 minutes, and you should grill for about 5-6 minutes until the squid is fragrant and slightly charred at the edges, which means it is cooked.

Discover: How to make one-sun dried squid fried with fish sauce, irresistibly delicious

Lemongrass skewered grilled squid

Squid skewered on lemongrass sticks is not only good-looking but also has the characteristic aroma of lemongrass, making it suitable as an appetizer at parties.

Ingredients:

• Squid cut into sections: 400g
• Lemongrass stalks (as skewers): 6-8 stalks
• Fish sauce: 1 tablespoon
• Sugar: 1 tablespoon
• Minced garlic: 1 teaspoon
• Minced chili: 1 teaspoon
• Cooking oil: 1 tablespoon

Instructions:

1. Once the squid is cleaned, cut it into bite-sized sections of about 2-3cm or adjust the thickness to your liking. Wash 6-8 stalks of lemongrass, cut off the green leaves, and sharpen one root end to use as a skewer.
2. Mix the marinade of 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1 teaspoon of minced garlic, 1 teaspoon of minced chili and 1 tablespoon of cooking oil. Marinate the squid in the mixture for 15 minutes.
3. Thread each piece of squid onto a lemongrass skewer, 3-4 pieces per skewer, leaving a small gap between each piece of squid.
4. Grill the squid over medium heat, turning each side evenly for 2-3 minutes until the squid firms up, the lemongrass is slightly charred at the edges and fragrant.

Grilled squid stuffed with pork

The combination of squid and ground pork filling makes a more filling dish, suitable for family meals.

Ingredients:

• Whole squid (medium size): 4
• Ground pork: 200g
• Wood ear mushrooms: 20g
• Dried glass noodles: 20g
• Minced shallot: 1 teaspoon
• Fish sauce: 1 tablespoon
• Pepper: 1/2 teaspoon
• Seasoning powder: 1/2 teaspoon
• Bamboo toothpicks: 4-6

Instructions:

1. Use your hand to gently pull the head out of the body, and remove the innards and ink sac, taking care not to break the ink sac. Pull out the transparent backbone inside the body. Then use a knife to make a small slit at the head end for easier cleaning if needed, but do not cut the body apart. Rinse the squid with clean water, and you can rub it lightly with a little salt to remove the fishy smell.
2. Soak 20g of wood ear mushrooms and 20g of glass noodles in warm water for 10-15 minutes until soft, then rinse and chop finely.
3. Mix 200g of ground pork with the chopped mushrooms and noodles, 1 teaspoon of minced shallot, 1 tablespoon of fish sauce, 1/2 teaspoon of pepper and 1/2 teaspoon of seasoning powder until the mixture holds together.
4. Stuff the prepared filling into the squid body with a small spoon, without overfilling to avoid cracking when grilling. Use a bamboo toothpick through the opening of the squid to hold the filling in place.
5. Grill the squid over low to medium heat, turning all sides after grilling each side for about 4-5 minutes, for a total of 12-15 minutes until the filling is fully cooked.

Learn more: Guide to making crispy fried squid stuffed with pork, irresistibly delicious

Grilled squid tentacles

The crunchy squid tentacles are often chosen as a drinking snack because they grill quickly and take on the marinade’s flavor well.

Ingredients:

• Squid tentacles: 300g
• Satay or ground chili salt: 1 tablespoon
• Cooking oil: 1 teaspoon
• Minced garlic: 1/2 teaspoon

Instructions:

1. Wash the squid tentacles several times under running water to remove slime and sand, then let them drain.
2. Mix the tentacles with 1 tablespoon of satay (or ground chili salt), 1 teaspoon of cooking oil and 1/2 teaspoon of minced garlic into a thick mixture.
3. Marinate the tentacles in the mixture for 10-15 minutes.
4. Grill the marinated tentacles over slightly higher heat because tentacles are thin and cook quickly.
5. Turn constantly every 1 minute and grill for about 4-5 minutes until firm and crunchy, which means they are done.

Reference: What to make with squid tentacles? 8 simple ways to cook them, so good you’ll be hooked

Grilled squid beaks

Squid beaks have a distinctive crunch, and they make an unusual drinking snack if you prepare and grill them properly.

Ingredients:

• Squid beaks: 300g
• Coarse salt: 1/4 teaspoon
• Ground pepper: 1/4 teaspoon
• Minced lemongrass: 1 teaspoon
• Cooking oil: 1 teaspoon
• Minced garlic: 1/2 teaspoon

Instructions:

1. First, rinse the squid beaks with water, then squeeze them gently with a little salt for about 1 minute to remove the fishy smell. Then rinse the beaks again with clean water and let them drain.
2. Mix the marinade of 1/4 teaspoon of salt, 1/4 teaspoon of pepper, 1 teaspoon of minced lemongrass, 1/2 teaspoon of minced garlic and 1 teaspoon of cooking oil in a small bowl.
3. Marinate the squid beaks in the seasoning mixture for 10 minutes.
4. After the beaks have absorbed the seasoning, grill them over medium heat, turning them constantly while grilling because squid beaks are small and cook very quickly.
5. Grill for about 3-4 minutes until golden and crunchy, and do not grill too long because it easily makes the squid hard.

3 irresistible dipping sauces for grilled squid

A plate of grilled squid, however richly marinated, will hardly feel complete without a suitable dipping sauce. A dipping sauce not only balances the flavor but also brings out the natural sweetness of the squid. Depending on each person’s taste, you can choose a sour and spicy, rich and fragrant, or salty and sweet sauce.

Option 1: Green chili salt dipping sauce

The sharp heat of green chili combined with a light sourness creates a refreshing feeling that suits greasy grilled dishes very well.

Ingredients:

• Green chili: 4-5
• Coarse salt: 1/2 teaspoon
• Sugar: 1.5 tablespoons
• Calamansi juice: 2 tablespoons
• Minced lemongrass: 1 teaspoon

Instructions:

1. Wash the green chilies, remove the stems and chop them small. If you do not like it too spicy, you should remove some seeds before pounding.
2. Put 4-5 green chilies, 1 teaspoon of minced lemongrass and 1/2 teaspoon of salt into a mortar and pound until the mixture is smooth.
3. Add 1.5 tablespoons of sugar and 2 tablespoons of calamansi juice to the mortar, pound or stir with a spoon until the mixture is thick and smooth, with no gritty sugar left.
4. Taste and adjust: if it is too sour, add a little sugar, and if it is bland, add a little salt to suit your taste.
5. Scoop into a small bowl and use right away to keep the fresh green color and the aroma of the chili.

Option 2: Spicy calamansi dipping sauce

The combination of the mild sourness of calamansi, the deep saltiness of fish sauce and the light heat of chili creates a balanced flavor, suitable for those who like a dipping sauce leaning toward sweet and sour.

Ingredients:

• Calamansi (kumquat): 5-6
• Minced chili: 1 teaspoon
• Sugar: 2 tablespoons
• Fish sauce: 2 tablespoons
• Minced garlic: 1 teaspoon
• Water: 2 tablespoons

Instructions:

1. Wash 5-6 calamansi, cut them in half and squeeze the juice into a bowl, discarding the seeds so the dipping sauce does not turn bitter.
2. Dissolve 2 tablespoons of fish sauce with 2 tablespoons of sugar and 2 tablespoons of water, and stir well until the sugar dissolves completely.
3. Pour the calamansi juice into the mixture, stir well, and adjust the taste to your liking.
4. Add 1 teaspoon of minced garlic and 1 teaspoon of minced chili, and stir gently so the garlic and chili float evenly on the surface instead of sinking to the bottom.
5. Let the bowl of dipping sauce rest for about 5 minutes before using so the flavors blend together.

Option 3: Scallion oil dipping sauce

The richness of scallion oil makes grilled squid even more flavorful, and it goes especially well with stuffed squid or grilled egg squid.

Ingredients:

• Scallions: 5-6 stalks
• Cooking oil: 3 tablespoons
• Salt: 1/4 teaspoon
• Sugar: 1/4 teaspoon

Instructions:

1. Wash 5-6 stalks of scallions, let them drain, then cut them into pieces about 0.5cm long, put them in a bowl with 1/4 teaspoon of salt and 1/4 teaspoon of sugar, and mix lightly.
2. Heat 3 tablespoons of cooking oil over medium heat until the oil is very hot and gives off a little smoke, then turn off the heat immediately.
3. Pour the hot oil into the scallion bowl in small batches, stirring as you pour so the scallions cook lightly and evenly without burning.
4. Let the scallion oil cool slightly for about 2-3 minutes before drizzling it over the grilled squid or using it as a separate dipping sauce.

You may also be interested in: Top 6 delicious steamed squid dipping sauces, mixed in 5 minutes for the perfect taste

Important tips so grilled squid is not fishy and not tough

Many people end up with grilled squid that is as tough as rubber or still fishy even though it was carefully seasoned. The cause usually lies in how the heat is managed and how the squid is handled when grilling rather than in the ingredient itself.

For grilled squid to reach the tender sweetness and fragrant aroma you want, you need to keep a few points in mind during cooking:

• Do not grill too long, as it easily makes the squid tough and loses moisture
• Grill over medium heat, and avoid heat that is too high, which burns the outside while leaving the inside raw
• Brush oil or marinade evenly while grilling so the squid does not dry out
• Do not flip the squid too many times, to avoid tearing it and losing its sweet juices
• Marinate the squid for long enough, 15-30 minutes, so the seasoning soaks in evenly and the fishy smell is reduced

Besides the tips above, one point to distinguish is that grilling fresh squid and dried squid differ quite a lot in time and heat level. If you use dried squid instead of fresh squid, you can refer to this detailed guide to grilling dried squid to avoid the squid turning hard or burning because of the wrong heat.

From choosing and preparing the squid to 10 varied grilling recipes and how to mix dipping sauces, I hope this article has helped you master how to make delicious grilled squid with the right touch, to try right at home. As long as you pay attention to the grilling time and the amount of marinade, you can absolutely make a batch of grilled squid as tasty as what you get at a restaurant.

If you do not have time to prepare fresh squid, you can browse the ready-made dried squid and seasoned flattened squid at olasquid.com for quick and easy cooking that still keeps the full flavor of the sea. Wishing you and your family a delicious grilling party with Ola Squid.