Step-by-step recipe with photos. Grilled squid dishes Grilled squid

Seafood kebabs are always popular, especially in the hot summer. Still, not every time you want to “stuff” another skewer of baked, fatty pork meat into yourself, and even in thirty-degree heat.

All kinds of seafood would be just right in such a situation. Take, for example, ordinary squid. With proper marinating and a number of culinary nuances, they can be prepared in a very interesting and tasty way. The most convenient way to cook squid is on the grill.

Preliminary preparation

Thawed, unpeeled squids are cleaned simply and quickly. Scraping them with a knife or cleaning them with your hands under running water is time-consuming, tedious, wasteful and ineffective.

The correct way is to place the squid carcass in a bowl and pour boiling water over it. The skin of the clam will immediately begin to curl under the influence of hot water. Then you need to transfer the carcass to a bowl with cold water. The remaining skin will come off easily, and the squid will be ready for further processing.

In addition to the skin, chitinous plates and entrails are also removed from the carcass. Next, the prepared squids are cut into the desired way or cooked whole

Recipes

Squid, like many other seafood, has an extremely delicate texture. Cooking these shellfish over an open fire has a number of features:

• To bake squid you need high heat;
• Cooking time: no more than 2-3 minutes on each side.

Compliance with these points is very important. If exposed to heat, seafood will lose its characteristic, delicate taste and become rubbery in consistency. Kebabs made from them will simply be tasteless and inedible.

Squid skewers marinated in lime juice and soy sauce

Required ingredients:

• 1 kg squid fillet;
• 200 ml soy sauce;
• 60 ml lime juice;
• 100 ml olive oil;
• 1 teaspoon cane sugar;
• 3-4 garlic cloves;
• ginger root (optional)

Cooking technique:

1. Cut pre-cleaned shellfish carcasses into rings 2-3 cm wide.
2. Prepare the marinade. To do this, mix olive oil with soy sauce and lime juice in a glass bowl. Grind the garlic through a press. Grate 1-2 cm of ginger root.
3. Place the rings in a bowl with the marinade. Add chopped garlic and ginger. Mix carefully. Leave for about half an hour.
4. Prepare wooden skewers. Moisten them with water to prevent burning. Thread clam rings onto accordion-shaped skewers.
5. Pour the remaining marinade into a saucepan, heat to a boil and cook, stirring, for several minutes. Then cool and then use as a sauce.
6. Place the completed kebabs on the grill grate. Don't forget to lubricate it with vegetable oil. Cook over good heat for three minutes on each side.

You can serve baked squid either separately or with grilled vegetables, fresh herbs, and fruits. Serve with original sauce

Classic recipe

This option for cooking grilled squid is popular in a variety of countries. This is a simple recipe that can be applied to other seafood as well. The shellfish will ultimately retain their natural taste, since the marinating mixture used here is as gentle as possible.

Required ingredients:

• Fresh or defrosted squid – one carcass per serving;
• 60 ml vegetable oil (preferably odorless);
• 60 ml lemon vinegar;
• dry oregano spices;
• ground white pepper;
• salt.

Cooking technique:

1. Clean the shellfish using the method described above, remove the chitinous plates and entrails. Cut in half lengthwise and then again to make four strips. Rub them with a mixture of salt and ground white pepper.
2. Moisten wooden skewers with water in advance. Place the squid strips in an accordion pattern.
3. For the marinade, mix vegetable oil and lemon vinegar. Season with dry basil or oregano. Pour the marinade over the kebabs and set aside in a cool place. The holding time is two hours. To ensure even marinating, the skewers should be turned several times.
4. Grill using good heat from coals. Fry for three minutes on each side. As you go, pour the remaining marinating mixture over the kebabs.

Serve with fresh herbs, vegetables and your favorite sauces

Grilled squid with a side dish of vegetables

For this recipe you will need the iconic sauce of Japanese gastronomy - teriyaki.

Required ingredients:

• 250 g of fresh squid per serving;
• 20 ml vegetable oil;
• 80 ml teriyaki sauce;
• 50 g each of green beans, zucchini and carrots;
• salt;
• ground black pepper;
• any fresh herbs.

Cooking technique:

1. Clean the shellfish using the method indicated earlier. Cut into approximately equal portions, add salt and season with ground black pepper. Marinate for literally a few minutes in a small amount (5-10 ml) of olive oil with the addition of a pinch of thyme, dry garlic and parsley.
2. Cut carrots and zucchini into “pucks” and boil along with green beans. Then quickly fry by adding teriyaki sauce.
3. Grill lightly marinated squid until cooked (about 6 minutes).

When serving, place the squid on the dish first, then all the vegetables on top of them. Finally garnish with fresh herbs.

Thai recipe

Required ingredients:

• a dozen small squids for 4 servings;
• 80 ml fish sauce;
• 80 ml lime juice;
• two cloves of garlic;
• 4 tablespoons chopped cilantro;
• ground black pepper.

Squids prepared this way can be used as a separate dish.

Cooking technique:

1. Prepare the shellfish. Cut off the head along with the tentacles from the mantle. Remove the chitinous plate and other entrails. Peel the skin as described earlier.
2. Grind the garlic using a press, finely chop the fresh cilantro. Squeeze the juice from the lime. Mix everything in a glass bowl along with the fish sauce. Season with ground black pepper. Place squid carcasses in a bowl with marinade. Mix gently, cover with cling film, and put in the refrigerator. Exposure time – 20 minutes.
3. Before grilling, remove the squid from the marinade and pat dry. Cook over high, direct heat with the grill lid on. Frying time – 2-3 minutes. When the carcasses become matte on one side, turn them over. Serve the finished grilled squid immediately to the table.

Another option is to cut them into rings, add grilled vegetables, salad, and some fresh fruit. Season with olive oil and spices. Makes a good summer salad.

Grilled squid.

Not so long ago, when we saw whole carcasses of fresh squid on the shelves of the fish departments of large supermarkets, we asked ourselves: “Can this really be eaten?”, but those days are gone. Now, after years of traveling around the world and trying many dishes with a variety of ingredients that suddenly became available to us at home, we ask ourselves another question, namely: “How should I cook this?”

This is the situation with raw squid, which recently appeared on the domestic market. Despite the fact that they are most often offered to customers frozen, some fish departments can already boast of squid that have not been subjected to any kind of freezing.

How to choose squid?

When purchasing squid carcasses, remember that the smaller they are, the brighter the taste of the squid will be, and in addition, it will be much easier to cook and subsequently chew.

How to clean squid?

Having placed the squid in a deep bowl, gradually separate from the carcass, which is the edible part, all its other components - fins, tentacles and entrails, just as if you were cleaning a fish. Be careful when removing the ink sac, and finally carefully remove the dark film covering it from the squid.

Cleaning the squid may seem like a lot of work, but it's worth it, and if you accompany the process with a glass of ice-cold white wine before enjoying the dish itself, you won't even notice how the squid is cleaned. All that remains is to rinse them with cold water and place them on a plate or cutting board.

You can also watch a detailed tutorial on how to clean squid with step-by-step photos.

How to cook delicious grilled squid?

Ingredients:

• squid carcasses
• dry white wine
• 3 cloves garlic
• parsley
• lemon
• olive oil

Grilled squid recipe

1. In a wooden mortar, grind the chopped garlic and parsley with salt, olive oil and white wine. The amount of the resulting mixture should be enough to coat your squid carcasses in it.
2. Coat the squids with the prepared mixture, place them on a plate and leave them for 1 hour.
3. After an hour, put a grill pan equipped with a special ribbed surface on the fire, lightly pour olive oil on it, and when the pan is hot, place the squid on it.
4. As the squids fry, sprinkle them with lemon juice to your taste. Remember that smaller squids fry much faster, so once they are browned on all sides, they can be removed from the pan. Larger squids should be kept in the pan longer, lowering or adding heat and sprinkling them with wine or lemon to keep them juicy. You can judge the readiness of large squids only by trying them.

How to serve squid?

Grilled squid can be served with a fresh green salad, boiled potatoes or as a separate dish. Be sure to place a slice of lemon on your plate to drizzle over the squid before eating. Some of us will enjoy the slight citrus flavor that enhances the squid's own flavor, while others will prefer to dip the squid in lemon juice, squeezing the lemon directly onto the plate.

Learn to cook something new, unusual, tasty on the grill. Of course, we are talking about unique squid. This product requires a very careful attitude: it must be properly marinated and cooked. However, those who know all these culinary subtleties will be able to surprise all their loved ones with incredibly tasty dishes.

Grilled squid – a finger-licking delicacy from the fire

You can cook anything on the grill: seafood, meat, vegetables. Everyone has their own signature dish. For example, today we will tell you some wonderful seafood recipes. And we will talk about how to cook grilled squid.

Squid is a very delicate seafood, so the cooking process must be delicate. This means that you need to cook them over high heat, but not for long. If you keep this seafood on fire, it will simply become rubbery, lose its delicate taste, and in principle it will become impossible to eat it. Grilled squid takes about 4-6 minutes, with each side needing to be fried for about 2-3 minutes.

Seafood is very tasty as a separate dish. That’s why you don’t have to be clever or come up with something as a side dish for it. If you are still thinking about some kind of accompaniment, then it is best to simply add salad, grilled vegetables and, say, a little orange to the squid. Season everything with olive oil, season to taste - you get a delicious salad.

How to cut squid

Before grilling squid, you need to prepare the product. You need to remove the skin from it, remove the chitinous plates and other entrails from the carcass, and rinse thoroughly under running water. Lay out the carcass, make several cuts lengthwise and crosswise - this will help the seafood better absorb the marinade. If you want to fry the whole carcass, then everything is ready for this.

Now let's get straight to the recipes. In our opinion, these are the best recipes.

Recipe with peppercorn

Squid kebab with the addition of chili pepper and cilantro turns out to be very piquant and spicy. To prepare it you will need:

• squid – 1 kg;
• dry white wine – 200 ml;
• chili pepper – 2-3 pcs.;
• green cilantro – 2 bunches;
• sugar – 1.5 tsp;

• apple cider vinegar 6% - 2 tbsp;
• olive oil – 2.5 tbsp;
• soy sauce – 2 tbsp;
• spices - to taste.

Let's look at how to prepare the dish:

• Prepare seafood as described above.
• Mix wine with soy sauce, vinegar, oil. Add all the necessary spices here. This entire mixture must be heated over low heat.
• Pour marinade over the carcasses, add chopped pepper and cilantro. Leave to stand for 3 hours in a cool place.
• It is best to grease the grill grate with oil - this will prevent the dish from burning. Cook as described above for about 4-6 minutes, remembering to turn over.

Lime freshness

To prepare squid kebab on skewers, you will need the following list of products:

• squid fillet – 0.5 kg;
• soy sauce – 100-150 ml;
• lime juice – 1.5 tbsp;
• olive oil – 50 ml;

• brown sugar (can be replaced with white) – 0.5 tsp;
• garlic – 2-3 cloves;
• ginger root - to taste.

How to cook:

• Cut the processed carcass (as described above) into rings.
• For the marinade, mix all liquid ingredients: soy sauce, olive oil, lime juice.
• Place the chopped rings in a bowl, season with marinade, add garlic, which was previously passed through a press, and grated ginger (about 1⁄4 tsp). Let marinate for approximately 30 minutes.
• Soak the skewers in water (so as not to burn). String rings on them, like an accordion.
• Pour the remaining marinade into a saucepan and boil. Then boil for about 5 minutes, remembering to stir occasionally. Cool and use as a sauce.
• Place the kebabs on a grate that has been pre-oiled. Fry the seafood over high heat for up to 6 minutes, remembering to turn it over.
• The delicacy can be served with lettuce leaves and generously poured over the sauce.

Almost classic

And finally, we have saved an almost classic recipe that is used all over the world. This kebab will have the most natural taste, since the marinade contains practically no piquant spices.

So, prepare the following products:

• squid – 1 pc. for 1 person;
• lemon vinegar – 3 tbsp;
• vegetable oil – 3 tbsp.

• ground white pepper - to taste;
• ground oregano - to taste;
• salt - to taste.

The recipe is very simple and now you will see it:

• Cleaned seafood must be cut into 4 longitudinal strips.
• Season the seafood with salt and pepper. Soak the skewers in water, then string stripes onto them, as in the previous method - with an accordion.
• For the marinade, you will need to mix oil (unscented is best), lemon vinegar, and add all the dry spices.
• Pour the resulting mixture over the kebabs. Let stand in the cold for 2-3 hours. You can periodically turn the kebabs so that they marinate well.
• We place the workpiece on the grill grate, greased with oil. Fry, as in other versions, over high heat for about 6 minutes.

Grilled squid, the recipes for which you will find above, are very easy to prepare. But at the same time they are simply incredible in taste. Treat yourself to a real delicacy.

Grilled squid can serve as an independent dish or be used for further preparation of appetizers and salads.

The dish is made very quickly, a few minutes are enough for the carcass to brown, reach the desired state and delight you with the taste.

Grilled squid - general cooking principles

Squid is always cleared of the top film. To do this, immersion in boiling water is usually used. But this method will not work here; you can only use lukewarm water; you cannot scald the carcass. This will prevent the penetration of marinade, sauces, and spices. To remove the skin you will have to stock up on a knife and patience. You also need to remember about the chitinous plate - cartilage in the carcass, which also requires removal.

The aroma of squid is light, marine and very easy to lose. When frozen it evaporates. That is why carcasses need to be filled with flavors and marinated. The same technique will help make seafood juicier and prevent it from drying out on the grill and becoming rubbery and tough.

What marinades for squid are prepared with:

Various spices, sauces;

Herbs, roots.

Carcasses can be soaked for several hours or even a day, it all depends on the availability of free time. If you need to cook squid urgently. Then they keep it warm for at least an hour. Next, take it out, shake off the excess marinade, and put it on a well-heated grill. It can be electric, a barbecue grill or a special frying pan. You need to cook the carcasses for 2 minutes on each side, no more. If you overcook, the squid meat will become dry, tough, and difficult to chew.

Grilled squid in a simple marinade

To grill these squids you will need a simple marinade of spices and water. If you don’t have apple cider vinegar, you can take a low concentration wine or table product.

Ingredients

1 kg squid;

1 bunch of greens;

0.5 lemon;

3 tbsp. l. sugar sand;

3 tbsp. l. apple cider vinegar;

2 tbsp. l. sea ​​salt;

5 peppercorns.

Preparation

1. Boil water with salt and sugar and remove from heat. Add laurel, peppercorns and vinegar to the hot marinade. Stir, cool for ten minutes. The heat from the marinade should go away.

2. Immerse cleaned squid carcasses in the solution. Cover. Leave to marinate until the marinade has cooled completely, but it can be longer.

3. Prepare the grill.

4. Remove the squid from the marinade immediately before frying so that the carcasses do not dry out. Squeeze out excess water.

5. Place the squid on the grill, which needs to be heated to the highest temperature. Or we wait until the coals are hot enough.

6. Cook a couple of mines on each side, then immediately transfer to a plate.

7. Lay out the sprigs of herbs and place thin slices of chopped lemon on top.

Grilled squid with garlic and thyme

A recipe for rich, flavorful grilled squid, cooked with thyme sprigs. It is important that the greens are fresh. This dish is best cooked on a grill pan.

Ingredients

1 kg squid;

10 branches of thyme;

A couple of cloves of garlic;

50 ml olive oil;

0.5 lemon;

Salt pepper.

Preparation

1. Prepare the squid: clean, rinse, remove the cartilage.

2. Peel the garlic cloves. Can be crushed, chopped or grated. Place in a bowl.

3. Add a couple of pinches of salt and pepper to the garlic, squeeze out lemon juice and grind this mixture well so that the spices dissolve and release the aroma.

4. Add vegetable oil. It is better to use olive. But if there is no such oil, you can take sunflower.

5. Stir all the ingredients of the marinade, rub the previously prepared carcasses inside and out.

6. Wash the thyme branches, shake off all droplets, place on a board and cut into several pieces.

7. Place half the greens on the bottom of the bowl, place the squid on it, and sprinkle the remaining thyme on top. Leave for at least 30 minutes.

8. Remove the squid from the bowl, transfer to a frying pan or any other grill, and bake until golden brown.

Grilled squid with Teriyaki sauce

If you have Teriyaki sauce, then you don’t need anything else for grilled squid. This product goes well with it, enhances the taste, and emphasizes the aroma.

Ingredients

4 squid;

Salt pepper;

Teriyaki;

1 spoon of oil;

Lettuce leaves, olives.

Preparation

1. Rub pre-cleaned squid carcasses with a mixture of salt and pepper. But you can take some seasoning for fish. Set aside for half an hour.

2. Sprinkle the carcasses with vegetable oil, just a little bit.

3. Place on preheated grill and cook for two minutes on each side.

4. Place lettuce leaves on a plate and remove the squid from the grill.

5. Transfer the teriyaki sauce into a bag, make a small hole, squeeze it onto the squid, draw stripes or a mesh.

6. Decorate all the squids with sauce, and additionally serve the dish with olives.

Grilled squid in spicy marinade

A delicious marinade recipe that is suitable not only for squid, but also for any other seafood and fish. Moreover, the marinade can immediately act as a sauce for the dish. You can make it larger and serve it in a separate bowl.

Ingredients

5 squids;

2 bell peppers;

1 chili pod;

0.5 bunch of parsley;

2 cloves of garlic;

60 ml soy sauce;

0.5 tsp. ginger;

Lemon or vinegar.

Preparation

1. Remove the pepper pods from all excess, cut into pieces, place in a blender bowl or in a bowl into which the device can be immersed.

2. Peel the garlic cloves and add them after the pepper.

3. Now add the washed, dried parsley along with the sprigs; no need to cut anything off.

4. Add a little ginger there and pour in soy sauce.

5. Beat it all with a blender for a couple of minutes so that the marinade is homogeneous.

6. At the very end you need to add juice from half a lemon. But you can pour in a little apple cider vinegar or table vinegar. Mix.

7. Wash the squid, clean it and rub it on all sides with the prepared sauce.

8. Place the carcasses on top of each other, cover and leave for an hour.

9. Transfer the food to the grill and cook until done.

10. Serve the dish with the same sauce or add vegetables. Teriyaki goes well with this dish.

Grilled squid salad with cherry tomatoes

The recipe for a very tasty and quick to prepare grilled squid salad. In addition to cherry tomatoes, you will also need arugula.

Ingredients

4 squid;

50 grams of fresh arugula;

200 g cherry;

5 tablespoons of olive oil;

1 clove of garlic;

2 tbsp. l. peeled pumpkin seeds;

2 tbsp. l. lemon juice;

1 chili pepper;

10 olives;

1 pinch of lemon zest.

Preparation

1. Rub the squid with salt and pepper, grease with oil, place the carcasses on any available grill, and cook until done. Take off.

2. Combine lemon juice, chopped chili pepper, peeled garlic clove, zest and grind with a blender. Add olive oil to the sauce, add salt and stir.

3. Wash and dry the greens, tear the arugula with your hands, and place in a salad bowl.

4. Cut the squid into strips, but not finely. Mix with arugula.

5. Add half the sauce, stir, place on a plate.

6. Cut cherry and olives in half. Place on top of the salad.

7. Drizzle the second part of the sauce over it all, sprinkle with pumpkin seeds. Serve immediately; you should not store this salad.

Grilled squid with cheese

A very simple way to prepare an unusual dish. You can use absolutely any cheese for it.

Ingredients

4 squid;

50 g cheese;

1 tsp. sesame;

1 clove of garlic;

1 spoon of oil, salt.

Preparation

1. Rub the cleaned carcasses first with salt, then with olive oil. Set aside.

2. Coarsely grate the cheese, add garlic, stir and sprinkle sesame seeds. You can use other seeds or crushed nuts in the same way. Pepper to taste.

3. Divide the filling into 4 squids, fill each carcass, flatten it, and prick the tip with a toothpick.

4. Place on the grill, bake for a couple of minutes on each side, and remove to a platter.

Grilled squid with bacon and gouda

Another filling option for grilled squid, it is better to use gouda cheese.

Ingredients

3 squid;

3 strips of bacon;

3 slices gouda;

2 sprigs of parsley;

Spices for fish or seafood, oil.

Preparation

1. Rub the carcasses with any spices to your taste and always with oil. Set aside.

2. Guda can be grated with large shavings or simply cut into small cubes.

3. We also chop the bacon, crumble the herbs or throw in a couple of pinches of dried Provençal herbs.

4. Combine the filling ingredients. If desired, you can add a little sour cream or cream.

5. Fill the prepared carcasses, pinch the free edges with toothpicks.

6. Carefully transfer to a preheated grill and fry until lightly browned on both sides.

7. When serving, pour the stuffed carcasses with lemon juice, or sprinkle with soy sauce.

If you use frozen squid, do not use a microwave or a warm room to thaw. It is better to leave the product in the refrigerator. Thawing will take longer, but the carcasses will remain juicy and vitamins will be preserved.

You can put some other product inside the carcass, but you don’t need too much filling and it must certainly be ready for use.

The squid will not fry to an appetizing crust if the carcass is wet and has a lot of water on it. You need to remove all visible droplets with napkins.

You should not use tomatoes or any other tomato sauces to marinate squid; they make the seafood tough. It is better to use baked or fresh tomatoes additionally when serving.

They are especially popular in the summer, when the air temperature approaches 30 degrees. One of the most popular products used in the preparation of such dishes is squid.

As a rule, they are boiled or fried in a pan, but these are far from the only ways to prepare them. Although they are very attractive when fried, this method of cooking tends to mask rather than enhance their rich flavor. This meat goes best with the smoky flavor that comes from the grill.

How to cut squid?

Of course, the best seafood is freshly caught or chilled. However, such squid can only be purchased in regions close to the sea. A much more accessible frozen product, which comes in a variety of forms. The quality of squid does not suffer from this in any way - this seafood freezes and thaws very quickly.

If you bought cleaned seafood, you will only need to cut it into rings or ribbons if you do not want to cook the whole carcass, and leave the tentacles as is. If you find squid in its natural form on sale, cleaning it will not be difficult. This can be done in a few minutes over the sink and doesn't even require the use of gloves.

You need to stick your hand into the gap starting from the tentacles - it should go through easily. Run your fingers inside the carcass and pull out the small transparent insides. If you wish, you can also scrape the skin off the carcass with your fingernails, but this is not necessary - it is edible.

Carefully place the rest of the squid on a cutting board and, using a sharp knife, cut off the portion between the eyes and tentacles. Check all edible parts for cartilage and separate them. Then rinse the carcass and tentacles under cold running water. Now the grilled squid can begin to cook.

If you like all parts of the seafood, you can use the whole thing, tentacles included. If you are picky about the appearance of your food, you can use fillets. tasty and simple? You just need to grill them with a little spice. This seafood is good when prepared this way with the addition of a little lemon juice and olive oil.

What should you keep in mind?

Despite its simplicity, it spoils very easily on the grill. The problem is that this seafood is a very "wet" creature with an incredibly high water content. It is very simple to check that all excess moisture has been removed. The squid will not be brown on top if there is a lot of water present on its surface.

Although these seafood are sold cleaned, they may still contain sand and other contaminants, so you should wash them before cooking. After this, they must be thoroughly dried before placing on the grill, otherwise they will not be fried, but cooked in their own juices.

First, you should thoroughly pat the carcass or pieces of seafood to remove as much surface moisture as possible before rubbing it with oil to prevent it from sticking to the grill. Secondly, you need to cook the squid over very hot coals.

Grill temperature

Your grill temperature should be around 150 degrees or even higher. Thanks to this, excess moisture evaporates in a matter of minutes, and the product is cooked very quickly. Therefore, before placing the food to be cooked, make sure that the grill is sufficiently heated.

If you are grilling the squid with its tentacles, cut them into pieces of the same size and thickness.

Toss the seafood with a little oil so it doesn't start to stick to the grill. The ideal amount is about 1 tablespoon of oil per 0.5 kg of chopped squid.

Try making a marinade for grilled squid with some additional ingredients other than salt and pepper. Chili powder also works well.

Don't worry about thin tentacles falling onto the coals or burner—most grates are narrow enough to prevent this, and small pieces of seafood will stay in place. In addition, grilled squid can be prepared on thin skewers or wooden skewers pre-soaked in water.

Remember that your possibilities are limitless. You can cook whole carcasses, rings or pieces.

Cooking time

Cooking squid is somewhat difficult due to the timing of frying.

There are only two ways to get a good dish: fry them for just a couple of minutes to keep the meat tender, or cook them slowly for at least 30 minutes, which will return the tenderness to the meat. Anything done in the intermediate stages will have the same result - very tough meat. The second option cannot be implemented on the grill, so the cooking time should be minimal.

This means that when talking about how to cook squid deliciously and simply, you must remember that you should not overcook it. The frying time should not exceed three minutes on all sides, otherwise the meat will become rubbery.

Grilled squid: recipe

You should know that any salad that offers additions will turn out great if you replace them with squid. The simplest and easiest recipe is as follows. Toss cooked seafood with arugula and olive oil. This way you will get natural and tasty grilled squid.

A more complex recipe will include more ingredients. For example, you can drizzle fish sauce and lime juice over sautéed seafood, sprinkle with sugar and add thinly sliced ​​red onion, tomatoes, mint, cilantro and watercress. This dish is surprisingly tasty and refreshing, especially in hot weather.

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