Tiếng Việt
ไทยAre you looking for a simple way to make grilled whole squid that retains the squid’s natural sweetness right at home? This article will help you see the difference between grilling whole and other styles, ingredients, and instructions on how to prepare the squid so it is clean and not fishy. Additionally, the article will guide you through 4 ways to grill squid, from charcoal to air fryers, along with useful tips to ensure the grilled squid isn’t chewy and other attractive variations. Join Ola Squid to discover the details right below!
How is grilled whole squid different from other grilling styles?
If you have eaten grilled squid in many places, you surely recognize a clear difference between regular grilled squid and grilled whole squid, even if the main ingredients are the same. So what does “whole” mean here, and why is this method so popular?
Grilling whole is a technique of grilling the entire squid without much prior seasoning; the squid is kept almost intact and grilled directly over the fire. The goal is to retain the maximum natural sweetness of the squid, allowing the outer skin to slightly char to create a smoky aroma while the meat inside remains succulent. If seasonings are used, only salt, pepper, or a little oil rubbed lightly on the outside are used, not masking the inherent flavor of the squid.
The differences between grilling whole and other grilling styles are as follows:
| Grilling style | Characteristics | Flavor |
| Grilled whole | Whole, minimal seasoning, direct flame | Natural sweetness, smoky, succulent meat |
| Satay grilled | Marinated with satay, lemongrass, fish sauce | Bold flavor, spicy, suitable for drinking snacks |
| Salt and chili grilled | Rubbed with chili salt before grilling | Salty and spicy, beautiful red color |
| Garlic butter grilled | Basted with garlic butter continuously while grilling | Rich and fragrant |
| Fish sauce grilled | Marinated in sweet fish sauce | Light caramel, bold and sweet |
Ingredients for making grilled whole squid
The simplicity in the list of ingredients is one of the attractions of the grilled whole squid dish.
Main ingredients
| Ingredient | Quantity |
| Squid fresh (or dried squid) | 500g – 700g |
| Cooking oil or sesame oil | 1 tablespoon |
| Sea salt | 1/2 teaspoon |
| Ground black pepper | 1/2 teaspoon |
| Lemongrass | 2 stalks |
| Ginger | 1 small knob |
Dipping sauce ingredients
Dipping sauce is the soul of the grilled whole squid dish; as simple as the grilled squid is, the dipping sauce needs to be invested in. Prepare ingredients for all three most popular dipping sauces:
Sweet and sour fish sauce with lemon and chili:
- Quality fish sauce: 3 tablespoons
- Sugar: 2 tablespoons
- Lemon juice: 2 tablespoons
- Minced garlic: 2 cloves
- Fresh chili: 1 – 2 pieces
Salt, pepper, and lime:
- Roasted sea salt: 1 tablespoon
- Ground black pepper: 1/2 teaspoon
- Finely sliced lime leaves: 3 – 4 leaves
- Lemon juice: 1 tablespoon
Special green chili salt:
- Fresh green chili: 3 – 4 pieces
- Salt: 1 teaspoon
- Sugar: 1/2 teaspoon
- Garlic: 2 cloves
Standard squid preparation method
The preparation stage determines 50% of the quality of the grilled whole squid dish. If prepared incorrectly, the squid will be fishy, the meat chewy, or the ink sac will break, affecting the color and flavor. This is also the step that many people often skip or do sloppily.
How to clean fresh squid without it being fishy
Fresh squid after being purchased needs to be processed immediately, otherwise, it will spoil quickly and the fishy smell will increase significantly. The standard squid preparation process includes the following steps:
- Rinse under cold running water to remove dirt and slime on the outside.
- Separate the head from the body by holding the body and gently pulling the head; the ink sac and internal organs will come out with the head.
- Remove the cartilage strip from inside the body by inserting a finger and pulling it out gently.
- Peel the skin starting from the fins and pull it up along the body. You can keep the skin if grilling whole to create a beautiful color.
- Rinse with diluted salt water for 5 minutes to deodorize and lightly disinfect.
- Rinse with ginger water if the squid still has an odor.
- Drain completely in a basket before marinating; if the squid is still wet, it will not absorb seasonings and is easily steamed when grilling instead of getting the standard char.
Notes when preparing to avoid breaking the ink sac
The ink sac contains black ink inside, and if broken, it will turn all the squid meat black and cause a slightly bitter taste. To avoid this, you should:
- Do not use a knife to cut directly into the head area before separating the internal organs, as it is very easy to cut the ink sac.
- Pull the head out gently and slowly instead of jerking, which would break the ink sac midway.
- If the ink sac breaks, rinse immediately under strong cold running water, using your hands to gently remove the black ink sticking to the meat.
How to marinate grilled whole squid simply but correctly
“Whole” does not mean no seasoning, but rather minimalist seasoning, using the right technique to retain the natural flavor of the squid.
After the squid is completely drained, proceed to marinate it according to the following process:
- Score the squid: use a knife to score the squid body lightly diagonally to help the squid not shrink when grilled and absorb seasoning more evenly.
- Apply oil correctly: apply a thin layer of cooking oil evenly over the outside of the squid so it doesn’t stick to the grill and creates a beautiful shiny exterior when cooked.
- Season: Sprinkle a little salt and pepper, fish sauce in moderate amounts; you can add crushed lemongrass if you want extra aroma.
- Marinate the squid: marinate for at least 10 minutes at room temperature before grilling, just enough for the spices to soak in lightly without making the squid release water.
Note: Do not marinate with salt too early and leave it for too long (over 20 minutes) because the salt will make the squid release water, making the meat hard and dry when grilled.
See more: Revealing 14 delicious ways to grill squid you shouldn’t miss
4 ways to make grilled whole squid
Each of the following grilling methods produces delicious, flavorful results if the correct technique is applied. Here are 4 techniques for making grilled whole squid that you can refer to:
Method 1: Charcoal grilling
This is the traditional method and provides the best flavor due to the natural charcoal smoke scent when the squid is cooked over a red-hot charcoal stove.
Preparation:
- Burn the charcoal stove 20 – 30 minutes in advance so the charcoal is evenly red; no blue flames that would make the squid bitter.
- Stainless steel grill grate, apply cooking oil before placing the squid to avoid sticking.
How to do it:
- Place the squid on the grate about 10 – 12cm from the charcoal.
- Grill the first side for about 3 – 4 minutes until the squid starts to curve slightly and smells fragrant, then flip it.
- Grill the other side for another 2 – 3 minutes until the squid is completely golden, and the skin is slightly charred.
Tip: While grilling, you can use a brush to apply an extra thin layer of oil or lemon juice to make the squid shinier and more fragrant.
Method 2: Grilling with 90-degree alcohol
This grilling method is popular at street food seafood stalls and is a great alternative when there is no charcoal available. 90-degree alcohol burns evenly, has a stable temperature, and does not create harmful smoke, making it suitable for table-side grilling.
How to do it:
- Pour 50 – 70ml of 90-degree alcohol into a tray or stainless steel plate, place the grill grate on top.
- Light the alcohol, place the squid on the grate.
- Grill each side for 4 – 5 minutes; alcohol burns slower than charcoal, so it takes a little longer.
- When the alcohol is almost gone, the squid is usually perfectly cooked; this is the ideal time to enjoy it.
Note: Do not pour more alcohol while the fire is still burning. Keep away from flammable materials and do not use in closed spaces.
Method 3: Air fryer grilling
This is an extremely convenient way to grill, with little smoky odor and easy temperature control. The result is evenly cooked squid with slightly crispy skin; there is no smoky scent but it is clean and fast.
How to do it:
- Preheat the air fryer to 200°C for 3 minutes.
- Line with parchment paper or grease the grill tray.
- Place the squid in, without stacking them.
- Grill at 200°C for 8 – 10 minutes, flipping the squid at the 5th minute.
- If you want the skin slightly charred like charcoal grilling, turn on the grill mode for the last 2 minutes.
Method 4: Gas stove / Microwave grilling
When you don’t have any specialized equipment, grilling on a gas stove or using a microwave is a “save-the-day” method that almost every household has.
Gas stove grilling:
- Heat a pan over high heat until it is very hot.
- No need to add oil if you have already applied it to the squid.
- Place the squid in the pan, press lightly to ensure even contact with the pan surface.
- Grill for 2 – 3 minutes per side, do not cover, let the steam escape.
Microwave:
- Use only the grill mode, do not use the normal microwave mode.
- Grill for 5 – 6 minutes, flipping the squid halfway through.
- The results are okay but not as good as the above methods, use this when you have no other options.
How to make dipping sauce for grilled whole squid
As simple as the grilled whole squid is, the dipping sauce needs to compensate in terms of depth of flavor. The three types of dipping sauces below are a classic trio, each suitable for different ways of enjoying it.
Sweet and sour fish sauce with lemon and chili
This is a type of dipping sauce suitable for almost every palate from children to adults. The recipe is as follows:
- Dissolve sugar with 2 tablespoons of warm water first, then add fish sauce and lemon juice.
- Add minced garlic and sliced chili, stir well.
- Taste and adjust the balance between sour, sweet, and salty so no single flavor overpowers the others.
- Let it rest for 5 minutes for the garlic and chili to release their flavor before using.
Salt, pepper, and lime
This is a simple dipping sauce, but when combined with the natural sweetness of squid, nothing is better. How to make it:
- Roast sea salt in a dry pan until slightly golden and fragrant for about 2 – 3 minutes.
- Mix the roasted salt with ground black pepper and thinly sliced lime leaves.
- Put in a small plate, squeeze in fresh lime juice when eating; do not squeeze the lime beforehand because the lime leaves will wither and lose their aroma.
Special green chili salt
This is a dipping sauce characteristic of the Central coastal region. The green spiciness of green chili is completely different from red chili; although slightly less spicy, it is more fragrant and has a special freshness.
- Crush or puree green chili with salt and garlic.
- Add sugar, stir until dissolved.
- Add a few slices of young ginger and crush together, resulting in a warm spicy flavor that goes very well with grilled seafood.
- Taste and adjust to your preference.
Tips for delicious grilled whole squid
Knowing how to grill squid is most important to having a delicious, standard-style grilled squid dish. Grilled squid tips include:
- Let the squid dry completely before grilling: wet squid will be steamed rather than charred, losing its characteristic aroma.
- Do not grill squid when there is still a flame: flames will make the squid burnt on the outside but raw on the inside. Wait for the charcoal to be evenly red, with no black smoke.
- Score the squid before grilling: scoring lines help heat penetrate evenly inside; the squid is cooked evenly from the inside out without having to be grilled too long.
- Do not grill the squid for too long: squid cooks very quickly, only 3 – 5 minutes per side depending on the grilling method. Overcooking is the most common mistake that makes the squid chewy and dry.
- Eat immediately while hot: grilled whole squid is best when just out of the stove. If left to cool, the squid meat will harden and lose its succulence.
Delicious variations of grilled whole squid
Below are three interesting variations of delicious dishes from grilled whole squid that you can refer to to add to your menu.
Grilled dried squid (one-sun)
Ingredients:
- Dried squid (one-sun): 1 piece (about 400g)
- White wine: 20ml
- Sea salt: 15g
- Charcoal: 500g
- Green chili salt: 30g
- Chili sauce: 20g
- Fresh lemon: 1 fruit
How to do it:
- Deodorize the fishy smell of the squid by massaging it gently with wine and sea salt, then let it drain.
- Start the charcoal stove until the charcoal burns red and there is no black smoke.
- Place the squid on the grill grate, keeping a moderate distance from the charcoal surface so the meat cooks slowly.
- Flip the squid continuously and evenly to help the outer skin become golden, without getting burnt.
- When the squid releases a fragrant aroma and becomes firm, take it out, cut it into bite-sized pieces, and enjoy hot.
Reference: What is delicious to make with one-sun dried squid? 7 suggestions for easy dishes at home
Meat-stuffed grilled whole squid
Ingredients:
- Large squid: 4 pieces (about 800g)
- Minced pork shoulder: 250g
- Dried wood ear mushrooms: 15g
- Glass noodles: 20g
- Fresh ginger: 10g
- White wine: 15ml
- Minced shallots: 10g
- Annatto oil: 10ml
- Seasonings (fish sauce, pepper, seasoning powder): 5g each
How to do it:
- Clean the squid, remove the fishy smell with a mixture of ginger and white wine, then let it dry thoroughly.
- Mix the minced meat with minced wood ear mushrooms, chopped glass noodles, shallots, and seasonings.
- Stuff the filling into the squid body moderately, then use a toothpick to pin the head tight.
- Brush annatto oil on the squid skin and place it on a charcoal grill, grilling evenly until golden.
- Cut the squid into bite-sized circles after grilling and serve immediately while hot.
Grilled whole egg-bearing squid
Ingredients:
- Fresh egg-bearing squid: 400g
- Fresh ginger: 15g
- Sea salt: 10g
- Vegetable oil: 15ml
- Minced shallots: 10g
- Cucumber: 1 fruit (150g)
- Vietnamese cilantro (rau răm): 20g
- Salt, pepper, lime or green chili salt: 30g
How to do it:
- Clean the squid with salt water and crushed ginger to remove the fishy smell, then let it drain.
- Apply minced shallots and a little cooking oil evenly on the squid body to help maintain moisture when exposed to heat.
- Place the squid on the grill grate over hot charcoal, flip continuously to make the outer skin golden.
- Grill for about 5-8 minutes until the eggs inside are firm and emit a fragrant aroma.
- Present the squid on a plate with cucumber and cilantro, and enjoy immediately while hot with dipping sauce.
In summary, the article has summarized all practical experience for you to complete a delicious grilled whole squid dish for your family. Mastering the clean preparation and heat-monitoring techniques will help your squid dish reach restaurant-quality. If you find these grilling tips and dipping sauce recipes useful, please share the article with friends and visit the Culinary Blog of Ola Squid to learn how to make many other dishes. Check out our high-quality online store for the best ingredients.
“
