Top 10 Delicious and Irresistible Grilled Squid Recipes to Try at Home

Ingredients:

• 500g squid
• 1 packet of five-spice powder
• 1 clove of finely chopped garlic
• 2 stalks of lemongrass and 2 shallots, minced
• Seasonings: chili powder, sugar, cooking oil, and other seasonings to taste

How to prepare grilled squid:

Prepare the ingredients:

• For the best flavor, choose squid for grilling over other types like cuttlefish or stuffed squid. Clean the fresh squid with wine and ginger, then let it dry.
• Use a knife to make small incisions along the squid's body.

How to marinate fresh squid with five-spice powder:

• Once the squid is dry, mix one packet of five-spice powder, garlic, lemongrass, and minced shallots into the squid.
• Add seasonings to enhance the flavor: one teaspoon of chili powder (adjust to taste), sugar, cooking oil, and other spices. Let it marinate for about 40 minutes before grilling.

Grilling the squid:

• For a beautifully grilled squid with vibrant colors, use a charcoal grill. While grilling, turn the squid frequently and brush with a little sesame oil to keep the squid tender and to enhance its color.
• This dish is perfect for a weekend buffet when you go camping or enjoy a family outing.

Ingredients:

• 1 large sun-dried squid (or substitute with stuffed squid)
• 2 cloves of minced garlic, minced ginger
• 1 tablespoon of Korean chili paste
• 1 tablespoon of honey
• 1 teaspoon of tomato sauce
• 1 teaspoon of oyster sauce
• 1 teaspoon of sesame oil
• 5g roasted white sesame seeds
• Salt, pepper, seasoning powder
• Vegetable oil
• White wine

How to make Korean-style grilled squid:

Prepare the ingredients:

• Clean the squid just like other grilled squid recipes (be sure to remove the innards and ink). Then make small cuts on the surface of the squid.

Marinating the squid for grilling:

• In a small bowl, mix garlic, ginger, Korean chili paste, honey, mustard, and soy sauce. Stir well to dissolve.
• Pour the sauce mixture over the squid. Set aside a little sauce to brush on while grilling.
• You can use stuffed squid or sun-dried squid, and the method of grilling stuffed squid is similar! This is one of the easiest grilled dishes you can make at home!

Grilling the squid with an oven/microwave:

• If you don't want to use a gas, alcohol, or charcoal grill, you can also grill the squid in a microwave. Simply place the squid in a microwave-safe tray and set it to grill for 10-15 minutes.

Ingredients:

• 400g squid (stuffed squid, cuttlefish, or small squid)
• 350g of squid tubes
• 100g of zucchini
• Cucumber
• Spring onions, chili peppers
• Lemongrass, minced garlic
• Seasonings: fish sauce, vinegar, salt, monosodium glutamate, seasoning powder, sugar, cooking oil, etc.

How to make Thai-style grilled squid:

Prepare the ingredients:

• Like other fresh squid preparations, rinse the squid with salt to remove the innards and ink. Cut small grooves on the squid’s body for even cooking. Let it dry before marinating.

Marinate the squid in Thai style:

• Mix the squid with 3 tablespoons of fish sauce, 2 tablespoons of cooking oil, minced lemongrass and garlic, and chili peppers. Let it marinate for 20-30 minutes for the flavors to soak in.
• Wash the zucchini and cucumber, slice them thinly, then mix with vinegar and sugar. This will make a refreshing side dish to enjoy with the grilled squid.
• For dried squid, you can apply this same marination method. For dried squid, mix the ingredients and grill directly or use a stove, alcohol burner, or microwave for grilling.
• While grilling, flip the squid frequently to ensure it gets a beautiful golden color. The process is simple and gives great results whether you’re grilling over a stove or using a microwave!

Ingredients:

• 200g small squid tubes (about 4 pieces)
• 100g minced pork
• 50g pork paste
• 5 stalks of lemongrass
• 4 pandan leaves
• 1 horn chili pepper
• Minced lemongrass, garlic, chili pepper
• Seasonings: pepper, chili powder, chili sauce, tamarind, fish sauce, sugar, seasoning powder

How to make lemongrass-stuffed grilled squid:

Step 1: Prepare the ingredients

• Start by taking a stalk of lemongrass, smashing it, and cutting it into 20 cm pieces. Then, finely chop about one tablespoon. Chop the chili peppers as well.

Step 2: Marinate the ingredients

• First, marinate the minced pork with 1 tablespoon of seasoning powder and a pinch of pepper. Mix well so the pork absorbs the seasoning, then add the pork paste, minced chili, and lemongrass. It's recommended to marinate the pork first before adding the paste to ensure the flavors blend well.
• Next, marinate the squid with half a tablespoon of seasoning powder and a pinch of chili powder. Let it absorb the flavors.

Step 3: Stuff the squid

• Take 4 stalks of lemongrass and cut each into 10 cm pieces. Use scissors to cut the squid’s tail slightly to make it easier to stuff.
• Stuff the squid with the pork mixture, filling about 3/4 of the body, and insert the lemongrass stalk in the middle of the filling.
• Note: Ensure the filling is thin so the squid cooks evenly, and the lemongrass flavor is infused in the dish.
• Next, stuff the squid's tentacles and use blanched pandan leaves to tie the head of the squid with the lemongrass.

Step 4: Grill the squid and prepare the dipping sauce

• Preheat your oven to about 220°C, place the lemongrass-stuffed squid in the oven, and grill for about 15 minutes until fully cooked. While grilling, prepare the dipping sauce by mixing 1 tablespoon of chili sauce, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and the juice from 1 tamarind fruit. Once the sauce reaches a balanced sweet and sour flavor, add half a tablespoon of minced lemongrass, minced garlic, and one-third of the minced chili, then stir well.
• Once the squid is cooked, slice it into round rings, arrange them on a plate, garnish, and serve with the dipping sauce. Enjoy this delightful dish with your family!

Ingredients:

• Fresh squid
• Garlic
• Chili pepper
• Shallots
• Vietnamese coriander
• Lime
• Lettuce
• Seasonings: salt, sugar, annatto oil (or substitute with chili paste), fish sauce, pepper

How to make whole grilled squid:

• Step 1: Clean the fresh squid with a ginger salt solution or wash it with rice wine, then rinse with clean water and let it drain.
• Step 2: Make shallow cuts across the squid body, but be careful not to cut too deep.
• Step 3: Crush garlic, chili, and shallots. Add a little salt and sugar to the mixture.
• Step 4: Rub the garlic-chili mixture on both the body and inside the squid, then wrap it up and marinate for 20 minutes.
• Step 5: In a small pot, combine fish sauce, sugar, and a pinch of salt. Simmer over low heat until the sugar and salt dissolve. Remove from heat, pour into a small bowl, and add lime juice, a bit of chili, and ground pepper. Stir well. This will be your dipping sauce for the squid. The ideal dipping sauce should be slightly thickened.
• Step 6: Grill the squid over hot coals, basting with a little oil during grilling.
• Step 7: Once grilled, arrange the squid on a plate and serve with the dipping sauce and prepared herbs and lettuce.

Ingredients:

• 800g – 1kg fresh squid
• 300g – 400g fermented tofu
• Lime, perilla leaves, wine, garlic, chili paste, sugar, sesame oil, onions
• Charcoal and grill rack
• Annatto oil (optional)

How to make grilled squid with fermented tofu:

• Preparing the squid: Clean the squid with salt water or wine to eliminate any fishy odor.
• Remove the skin and innards from the squid.
• Make shallow cuts across the squid in a crisscross pattern.
• Marinate the squid with chili paste, lime juice, garlic, onions, and 150-200g fermented tofu.
• Mix well and allow the squid to marinate for about 30 minutes.
• Prepare the fermented tofu and herbs for garnishing.
• Take the remaining fermented tofu and add a bit of sugar to balance its saltiness.
• Crush 2-3 chilies (adjust according to spice level) and garlic, then mix them with the tofu. Season the mixture to adjust the saltiness of the tofu.
• Serve the squid with suitable garnishes such as pickled shallots, cucumbers, onions, perilla leaves, and fresh herbs.

Grilling the squid:

• Heat the charcoal until it glows red and is ready for grilling.
• Place the squid on the grill rack until the entire surface is cooked.
• Flip the squid frequently to avoid burning it.
• During grilling, use a little annatto oil to prevent burning and give the squid a beautiful golden color.
• Once the squid is golden, firm, and cooked through, remove it from the grill and enjoy!

Ingredients:

• 190g squid tubes
• 75g onion
• 45g carrot
• 15ml seasoning wine
• 10g butter
• 1.20g fennel powder
• Seasonings: chili sauce, chili powder, salt, chili paste, pepper, etc.

How to make grilled squid in foil:

• Clean the ingredients; slice the onion into wedges and the carrot into thin rounds.
• Clean the squid, season it with salt, pepper, fennel powder, chili powder, chili paste, and seasoning wine. Let it marinate for about 10 minutes.
• Brush butter onto a baking tray lined with foil, then add the onion and carrot slices.
• Place the squid on top and bake it in the oven at 180°C for around 10 minutes.
• Remove the squid from the oven, slice it into rounds, and serve with a spicy green salt dip for a flavorful treat.

Ingredients:

• 700g – 1kg fresh squid
• Green onions, fresh lime, kaffir lime leaves, small chili peppers, non-spicy long chili peppers
• Cooking oil
• Annatto oil, oyster sauce
• Shallots, minced lemongrass, minced garlic
• Common seasonings: fish sauce, seasoning powder, salt

Steps for preparing grilled squid with salt and chili:

Cleaning the squid:

• Hold the squid’s body with one hand and use the other hand to remove the head and tentacles. Gently peel the ink sac from the tentacles without breaking it (to avoid the messy and smelly ink leaking out).
• Next, cut off the squid’s eyes and remove the beak located in the middle of the hard part.
• For the squid’s body, remove any remaining squid shells from inside and rinse thoroughly. To eliminate the fishy smell, scrub the squid with coarse salt and fresh ginger, then rinse with clean water.
• Some squid may have a thin purple membrane on top that does not need to be removed.

Preparing the salt and chili marinade:

• In a large bowl, combine: 1 tablespoon of minced shallots, 1 tablespoon of minced garlic, ½ tablespoon of minced lemongrass, 3 stalks of green onions, ½ tablespoon of chopped cilantro, 3 kaffir lime leaves, 10 small red chili peppers (whole), and 2 non-spicy long chili peppers (sliced).
• Add the following seasonings: ½ tablespoon of seasoning powder, ½ tablespoon of MSG, 1 teaspoon of sugar, 1 teaspoon of salt, 2 teaspoons of oyster sauce, 2 tablespoons of annatto oil, and 3 tablespoons of cooking oil.
• Mix everything well and blend the mixture into a fine paste using a blender.

How to marinate the squid:

• Once the squid is cleaned and drained, make shallow cuts on the body, then rub the marinade evenly over the squid. Let it marinate for at least 40 minutes.

Grilling the squid:

• If using an oven: Place the marinated squid in the oven and bake at 180°C for 10 minutes.
• If grilling over charcoal: Place the squid on the grill and cook until done, turning regularly to avoid burning.
• Using the oven is more convenient if you’re short on time, but grilling over charcoal adds a chewier, crispier texture and a more aromatic flavor.

Ingredients:

• 1kg small squid tubes
• 250g minced pork
• Bell pepper
• 1 onion, finely chopped
• A small amount of vermicelli, wood ear mushrooms, and shiitake mushrooms
• Seasonings: fish sauce, sugar, salt, seasoning powder

Preparing the squid:

• Clean the squid tubes and lightly score the head (without cutting through) to make stuffing easier.

How to marinate the squid:

• For the stuffing: in a large bowl, combine minced pork, fish sauce, pepper, sugar, salt, chopped onions, mushrooms, and vermicelli. Mix thoroughly.
• Gently stuff the mixture into each squid tube, making sure not to overstuff or understuff. Use a toothpick to seal the head to prevent the filling from falling out during cooking.

Grilling the stuffed squid:

• To grill the squid: heat a grilling tray with a little oil, then place the stuffed squid on the grill. Turn occasionally to ensure even cooking. Since there is stuffing inside, grilling may take a little longer!

Ingredients:

• 1 squid tube (can be substituted with egg squid or sun-dried squid for satay grilling)
• 1 tablespoon of satay sauce
• 1 teaspoon of honey
• Lemongrass, chili, and finely chopped shallots
• 1 teaspoon of sesame oil
• 1 teaspoon of vegetable oil
• Other seasonings: oyster sauce, soy sauce, pepper, vegetable oil
• White wine
• 1 small piece of ginger

How to make delicious grilled squid with satay:

Preparing the ingredients:

• You can choose egg squid for satay grilling or regular squid tubes. After buying, clean the squid, remove the ink sac, intestines, and eyes.
• A good method to remove the fishy smell from squid is to wash it with ginger and white wine. Then lightly score the squid's body to help it cook faster on the grill. After cleaning, let the squid dry before grilling (if using sun-dried squid for satay, you do not need to remove the ink sac and eyes).

Marinating the squid:

• For the marinade: add 1 tablespoon of satay sauce into a large bowl (you can adjust the spiciness of the satay sauce based on your taste).
• Add other ingredients such as 1 teaspoon of honey, sesame oil, pepper, oyster sauce, soy sauce, chopped shallots, and minced garlic. Mix everything thoroughly. Finally, add the cleaned squid and toss to coat it with the marinade, letting it sit for 30-40 minutes.

Grilling the squid:

• Next, place the marinated squid on a grill tray or non-stick baking sheet. To make the squid extra tasty, after a few minutes of grilling, brush it with some sesame oil to prevent it from burning. With this satay-marinated grilling method, everyone who tastes it will rave about how delicious it is!