Cajun Grilled Squid
Cajun grilled squid is one of my absolute favorite meals, not only because it’s delicious, but because of the nostalgia attached to it. Growing up in South Africa, I watched my family prepare and cook fresh squid while vacationing by the seaside every December. I was always fascinated, and loved to watch the full process (mainly the eating process at the end haha)! It’s a popular dish that you’ll find at most restaurants back home, but when living in the UK and now the USA, I find it harder to get grilled squid/calamari as opposed to fried when eating out.. so I decided, why not make it myself?! This cajun grilled squid was so much easier to prepare and cook than I thought, and it was really really tasty!
Notes
Squid / Calamari – Squid and calamari are often used interchangeably in recipes, but they are distinct in culinary terms. Squid generally refers to a variety of species within the cephalopod family, while calamari specifically refers to a type of squid known for its tender texture and mild flavor, often preferred in fine dining. The secret to keeping squid and calamari tender when cooking lies in timing: either cook them quickly over high heat for a brief period (such as grilling or sautéing for no more than two minutes) or use a slow-cooking method over low heat for at least 30 minutes. Anything in between can result in a rubbery texture. Additionally, marinating them in a mixture containing acidic ingredients like lemon juice or buttermilk can help break down the proteins and enhance tenderness.
With regards to fresh cv frozen, fresh squid often has a slightly superior flavor and a more delicate texture compared to frozen. It is typically preferred by chefs and culinary enthusiasts, but it’s not always as accessible for the general public. However, frozen squid is readily available year-round and can be stored for extended periods, making it a convenient, and more cost effective option for spontaneous cooking. I was lucky enough to to find fresh squid at my local farmers market, but do what works best for you!
There are also some really great online fish markets you can subscribe to, which can be a great option for meals like this – I like Fulton Fish Market, they have a wide variety of seafood and if you’re not eating it too regularly, fairly cost effective.
https://fultonfishmarket.com/products/fresh-squid-tubes-tentacles
Accompaniments – when eating fresh, subtle flavors such as seafood, I like to keep the sides basic. I went for a simple approach, with jasmine rice, and fresh arugula salad. Feel free to swap for some fried veg instead of the salad, or you can just have it with rice. Either way, this recipe does not disappoint, and will work with many options as long as the flavors are not too overpowering.
Cajun Spices – For ease, feel free to buy a ready made cajun spice mix to use for the marinade, I just happen to have all the spices needed to make it. If you’re making it yourself, go easy on the cayenne if anyone is sensitive to heat, it can have quite a kick!
What You’ll Need
- 0.8-1 LB fresh squid tubes and tentacles
- 1/3 cup fresh chopped parsley
- 1 lemon + extra for serving
- Cooked Jasmine rice, 2 x portions
- 2 portions arugula, roughly chopped or ripped (two large handfuls is my measure)
- 1 tbsp butter
- 1 tbsp white wine vinegar or similar
- olive oil
Cajun Seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1/4 tsp fine black pepper
- 1/4 tsp salt
Cajun Grilled Squid
- Total Time: 35
- Yield: 2 1x
Description
Tender Cajun Grilled Squid, finished off with butter and lemon, paired with jasmine rice and fresh arugula salad. Fresh, quick, and delicious!
Ingredients
- 0.8–1 LB fresh squid, tubes and tentacles.If frozen, defrost overnight in the fridge.
- 1/3 cup fresh chopped parsley
- 1 lemon + extra for serving
- Cooked Jasmine rice, 2 x portions
- 2 portions arugula, roughly chopped or ripped (two large handfuls is my measure)
- 1 tbsp butter
- 1 tbsp white wine vinegar or similar
- olive oil
Cajun Seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1/4 tsp fine black pepper
- 1/4 tsp salt
Instructions
- If you haven’t got cooked rice on hand, start with this and cook 2 portions according to packet instructions. Set a timer and remove from the heat once done.
- Rinse your squid/and or calamari by running it under cold water. Run your hands around the rings, tubes, and tentacles to make sure no small pieces of sand of other debris remain. Drain and pat dry thoroughly with a paper towel. Additionally, I like to scrape out any squishy bits from inside the tubes. Cut tubes into 1.5 – 2cm thick pieces.
- In a large bowl, add all your cajun spices, a dash of olive oil and all the prepared calamari. Mix well and set aside.
- Prepare your arugula ready for dressing, chop your parsley and slice your lemon into quarters.
- In a large non-stick pan, add a dash of olive oil and bring it to a high heat. Once hot, fry half your squid for 2 minutes, stirring regularly. Remove from the pan and repeat for the 2nd batch. Once the 2nd batch is opaque, return the 1st batch to the pan, add your chopped parsley, squeeze in your lemon, and add the butter. Simmer for 1 minute, stirring regularly, then turn off the heat and set aside. We don’t want to over cook.
- Add a dash of olive oil, white wine vinegar, salt and pepper to the arugula, and mix well.
- Serve your squid over fluffy rice, fresh arugula salad, and a further squeeze of lemon. Make sure to get all the juicy sauce from the pan you cooked the squid in, it’s where all the flavor is! Enjoy!
Notes
See notes in body!
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: calamari cajun grilled
Leave a Reply