Grilled squid with lemon and parsley
Squid has two honest cooking times, two minutes or forty, and nothing usable in between. This is the short one, which means the pan has to be properly hot before anything touches it.
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Ingredients
For the whole dish · serves 2
- Squid14 oz
- Arugula3 oz
- Lemon2
- Garlic cloves4
- Red chile1
- Olive oil3 tbsp
- Flat-leaf parsleya large handful
- Sea saltto taste
Served with
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+4g net · 135 kcal · 20 min · together 7g net, 475 kcal
Method
6 steps · 20 minutes
- Score the squid bodies on the inside in a fine diamond, then cut them into wide strips. Scored, they curl into ridges that hold the dressing.
- Dry them thoroughly. Wet squid steams and goes white rather than catching.
- Mix the garlic, chili, parsley, lemon juice and oil in a bowl first, so the squid can go straight from the pan into it.
- Get the grill pan hotter than feels sensible. The squid should hiss the moment it lands.
- Lay the pieces out in one layer, 90 seconds without moving them, then 30 seconds on the other side. That is the whole cooking time.
- Toss it through the dressing while it is still hot and serve it on the arugula, which will wilt slightly underneath.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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