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Grilled Calamari/Squid recipe?

tjsp
tjsp Posts: 48
in EggHead Forum
Got some fresh Squid today and want to grill it. They are a mixture of whole tubes and tentacles. Thinking about doing a high heat 650degree+ direct grill for a couple minutes a side with lid open to hopefully get some flameup to char the meat a little bit. Has anyone done this sort of cook before? Going to toss squid in some olive olive, salt, pepper...
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    edited July 2016
    I will watch this closely. 

    The only way I cook it is if we are offshore and chumming/chunking.  Often a school of squid will come through and we will jig for them. If we are getting them pretty good and no longer than 12", we will keep a few and immediately "tube and leg" them. We cut off the tenticals and use a pizza cutter to make rings out of the tube. Toss parts in flower then into the pan with some olive oil, cook for about 60-90 seconds and then salt and pepper to taste. Sometimes I also add a dash of garlic powder and cayenne pepper.

    Never did them on the egg though. I suppose you could do it the same way.  Whatever you do, do not overcook. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • tjsp
    tjsp Posts: 48
    Thanks for the info. Wanted to stay away from breading/frying like traditional restaurant style hence why I feel a little like a fish out of water on this one. Whenever I have seen octopus grilled this way, it has been boiled to keep it tender. Wonder if I should do the same things with this...
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  • Wardster
    Wardster Posts: 1,006
    Couple on here.... http://dizzypigbbq.com/cooking/seafood-recipes/
    Apollo Beach, FL
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Understood. I only fry 3 things: French fries, squid and soft shell crabs. Never did octopus, but do like eating it.

    Hopefully someone else can chime in. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Sea2Ski said:
    Understood. I only fry 3 things: French fries, squid and soft shell crabs. Never did octopus, but do like eating it.

    Hopefully someone else can chime in. 
    Yeah, I don't fry much but calamari is definitely on that list. I've had octopus on the grill but...naturally, it was very chewy. 

    I I figure it's just one of those things I only eat once in a while and just enjoy the crap out of it. 

    There was a restaurant in Seaside FL that did a light spicy cornmeal style fry on calamari with an amazing Thai sauce. I was on Redeployment from Afghanistan and was down there for a week. My wife thought I was going to make myself sick on it. Worth it. I would call in at lunch and order 3 apps every day. I tried recreating it with no luck. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • nolaegghead
    nolaegghead Posts: 42,109
    Squid cook fast.  Right when it's opaque in the thickest part, take it off - it's done.  Depending on how you cook this can take about a minute to two or three.  Overcooking will make it tough.  If you braise for long enough, it will get tender again. 

    Do a couple of test cooks and sample them, when you get it right, do the whole batch like that.
    ______________________________________________
    I love lamp..
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  • fishlessman
    fishlessman Posts: 34,589
    your going to want to use peanut oil and go hotter, maybe 850 with the tubes. i think the tentacles could be woked and served with a thai fish/lime sauce with chili flakes, but i would deep fry those =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • tjsp
    tjsp Posts: 48
    fishlessman said:
    your going to want to use peanut oil and go hotter, maybe 850 with the tubes. i think the tentacles could be woked and served with a thai fish/lime sauce with chili flakes, but i would deep fry those =)
    I understand the whole smoking point of olive oil but at these high temps it above all oil smoke points. Why does it matter? I am leaving the lid open to maximize air flow and for some decent flair ups. Would I get more flare ups with one oil over the other? I am only going like a minute a side so the more concentrated radiant heat where I get a char and some texture the better for me. Was going to finish it with a drizzling of EVOO, garlic, parsley, lemon dressing. 


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  • fishlessman
    fishlessman Posts: 34,589
    its not so much the smoke point, evoo cooked at those temps will have a heavier taste, peanut oil has a much cleaner taste, even the veggie oils have a cleaner taste when cooked. drizzling evoo on after cooking is fine, its just not a good cooking oil
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • tjsp
    tjsp Posts: 48
    fishlessman said:
    its not so much the smoke point, evoo cooked at those temps will have a heavier taste, peanut oil has a much cleaner taste, even the veggie oils have a cleaner taste when cooked. drizzling evoo on after cooking is fine, its just not a good cooking oil
    Got it. Thanks for the advice. Appreciated.  ;)
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