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Grilled Squid with Lemon, Garlic and Cumin

Marinate cleaned squid with lemon zest, garlic, cumin, salt, and olive oil.Heat a grill or grill pan until very hot and cook the squid briefly on each side.Finish with fresh lemon juice, coriander, and sea salt.
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Prep Time 15 minutes
Course Main Course, Seafood
Cuisine Mediterranean-inspired

Ingredients
  

  • 4 cleaned squid about 9 ounces (250 g) each
  • Zest of 1 lemon
  • 1/4 teaspoon ground cumin or a generous pinch
  • Sea salt to taste
  • 2 tablespoons olive oil plus more as needed
  • 1 garlic clove finely grated or mashed into a paste
  • 1/2 handful fresh coriander finely chopped
  • Juice of 1 lemon for serving

Instructions
 

  • Prepare the cleaned squid by cutting down one side of each body tube and opening it out flat.
  • Using a sharp knife, lightly score the inside surface in a shallow crosshatch pattern. Take care not to cut all the way through the flesh.
  • In a bowl, combine the lemon zest, cumin, a pinch of sea salt, olive oil, and garlic paste.
  • Add the squid and gently rub the marinade over the bodies and tentacles until evenly coated.
  • Cover and refrigerate for at least 2 hours.
  • Remove the squid from the refrigerator shortly before cooking. Heat a grill pan, griddle, or outdoor grill until very hot.
  • Lift the squid from the marinade and allow excess oil to drip away.
  • Place the Grilled Squid with Lemon, Garlic and Cumin on the hot grill. Cook each side for no more than about 2 minutes, depending on thickness, until lightly charred and opaque.
  • Grill the tentacles alongside the squid, pressing them gently against the hot surface with a spatula if needed to encourage even contact.
  • Transfer the cooked squid immediately to a serving platter. Finish with fresh lemon juice, chopped coriander, and a small sprinkle of sea salt.
  • Serve immediately while warm and tender.

Notes

Fresh parsley can replace coriander if you prefer its milder flavor. A combination of both herbs also works nicely.
For additional heat, add a pinch of crushed red pepper or cayenne to the marinade.
If you cannot use an outdoor grill, a heavy cast-iron grill pan is an excellent alternative. Preheat it thoroughly before adding the squid.