Your family and friends will love this easy Stuffed Grilled Squid recipe. It is a delicious and versatile seafood dish that takes well to grilling. This grilled squid has a tasty charred flavor and beautiful texture that pairs nicely with its perfect and flavorful stuffings.
Squid is one of my favorite seafood. I love the flavor and the texture of perfectly cooked and grilled squid. This Filipino-style Stuffed Grilled Squid tastes so good just like my Squid Adobo, Squid Adobo with Coconut Milk, and Air-fryer Salt and Pepper Squid. I hope you will love this recipe just like us.
- Squid: Look for fresh large squid that is about 5-6 inches long where there is more room for stuffing inside the squid compared to small sizes. The tube should be intact with the tentacles removed. Asian stores abroad carry squid in the refrigerator section.
- Stuffings: For the squid stuffings, I made it minimal with just diced tomatoes and onions. You can use any variety of onion and tomatoes you prefer. You can also add diced bell pepper to your stuffings for more flavor.
- Marinade: Marinating the squid first is optional but it will tenderize the squid and add some flavor. My simple marinate includes soy sauce, lemon juice, ketchup, garlic powder, and black pepper.
Prepare the squid
- To start, you'll need some fresh, cleaned squid tubes. Check out my blog post on how to prepare and clean squid with helpful and straightforward instructions.
2. Combine the soy sauce, vinegar, ketchup, and garlic powder. Add the prepared squid and marinate for a minimum of 30 minutes up to overnight. If you do not have time, you can skip the marinating process and your dish will still be delicious.
3. Meanwhile, let's prepare the stuffing. Chop the onion and slice the tomatoes into dice. You can add dice bell pepper if you have them. Combine them in a mixing bowl with salt and black pepper to taste. Adjust the seasoning according to your preference. You can add herbs like parsley.
4. Remove the squid from the marinade. Gently squeeze to get rid of excess liquid. Add the stuffing inside the squid tubes. Add the tentacles and secure the ends of the squid tubes with a toothpick to prevent the stuffing from falling out during grilling.
5. Preheat your charcoal grill or stovetop griller. Grill the stuffed squid on a hot griller over medium heat for about 2-5 minutes per side or until the squid is cooked and has a nice char. The squid is done when it turns opaque and has a slightly charred appearance. Baste the squid with olive oil while grilling for added depth and flavor. Once the stuffed squid is cooked, remove from the grill and serve while hot. Enjoy!
- Preheat the grill before start cooking the squid to medium-high heat. Squid cooks quickly, so having a well-heated grill is crucial to achieving a nice sear without overcooking.
- Watch your dish while grilling to avoid overcooking and burning the squid. Overcooked squid is tough and rubbery. The goal is to achieve a tender yet slightly crispy texture while maintaining its juiciness.
- Allow the grilled stuffed squid to rest for a few minutes. Slice into rounds to show off the colorful filling.
- Prepare a dipping sauce or drizzle some lemon juice over the grilled stuffed squid before serving.
Why You Will Love This
- Bursting with flavor: The filling ingredients such as tomatoes and onion add tons of flavor that pairs deliciously with the sweet and tender squid.
- Great texture contrast: The tender squid tubes with crisp-aired stuffing provide amazing contrasts in texture. Especially when grilled to add a charred exterior.
- Easy to prepare: Stuffing the squid tubes and throwing them on the hot grill is simple enough for a weeknight meal.
- Visually appealing: The beautiful stuffed squid grilled with nice grill marks and served sliced to showcase the color filling makes for an appealing and appetizing dish.
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Stuffed Grilled Squid
- 2 large squid
- ¼ cup soy sauce
- 3 tablespoons lemon juice or vinegar
- 2 tablespoons tomato ketchup
- ½ teaspoon garlic powder
- ½ cup yellow onion diced
- 1½ cup ripe tomato diced
- salt and pepper to adjust the taste
- 1 tablespoon olive oil for basting
- To start, you'll need fresh, cleaned squid tubes. Twist and pull the head away from the body. The innards with the ink sac should come out with the head. Remove the transparent quill. Then separate the tentacles from the head. Therefore slice right underneath the eyes of the squid. Try the keep the tentacles in one piece. Carefully peel and pull the purple skin off to expose the white flesh.
- Combine the soy sauce, vinegar, ketchup, and garlic powder. Add the prepared squid and marinate for 30 minutes up to overnight.
- Chop the onion and slice the tomatoes into dice. You can add dice bell pepper if you have them. Combine them in a mixing bowl with salt and black pepper. Taste and adjust the seasoning according to your taste.
- Remove the squid from the marinade. Gently squeeze to get rid of excess liquid. Add the stuffing inside the squid. Add the tentacles and secure the ends of the squid tubes with a toothpick to prevent the stuffing from falling out during grilling.
- Preheat your charcoal grill or stovetop griller. Grill the stuffed squid over medium to high heat for about 2-5 minutes per side or until the squid is cooked and has a nice char. Baste the squid with olive oil or annatto oil while grilling for added depth and flavor. Once the stuffed squid is cooked, remove from the grill and serve while hot. Enjoy!