Garlicky Grilled Squid with Marinated Peppers

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant grilled squid with marinated peppers is a wonderful example of how simple, Mediterranean-style cooking can be both indulgent and heart-healthy. By pairing tender, charred squid with the deep, smoky sweetness of roasted red peppers, you create a dish that is bursting with authentic coastal flavour. The addition of a nutty hazelnut dressing and fresh mint provides a refreshing contrast to the warmth of the smoked Spanish paprika.

Ideal for a light summer lunch or an impressive starter for a dinner party, this dish focuses on high-quality ingredients like extra-virgin olive oil and fresh seafood. Using a griddle pan or barbecue ensures the squid develops those essential crispy edges while remaining succulent. Serve it immediately while the squid is hot and the salad is crisp for the best results.

Ingredients for Garlicky Grilled Squid with Marinated Peppers

50g coarsely chopped blanched hazelnuts or almonds
2 tablespoons plus 120ml extra-virgin olive oil, divided
Sal kosher
4 large red peppers
2 cucharadas de vinagre de jerez o vinagre de vino tinto
1 cucharadita de pimentón español ahumado picante
3 garlic cloves, divided
675g cleaned squid, bodies and tentacles separated
1/2 cebolla roja pequeña, cortada en rodajas muy finas
1 cup mint leaves, torn if large
1/2 limón

How to make Garlicky Grilled Squid with Marinated Peppers

Preheat oven to 177°C. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then crush nuts using the side of a chef’s knife or coarsely chop. Transfer to a small bowl. Mix in 2 tablespoons oil and season with salt. Set aside.

Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate. Place peppers directly on grate (not on wire rack) and grill, turning occasionally, until charred all over and flesh is very soft, 8–10 minutes.

Transfer peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10–20 minutes (doing this extends the cooking and softens the skins). Remove skins from peppers and scoop out seeds; discard. Tear or slice peppers into large pieces and place in a clean medium bowl. Add vinegar, paprika, and 60ml oil and finely grate 1 garlic clove into bowl. Season with salt and toss well to coat peppers.

Return grill to high heat. Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 60ml oil. Pat squid dry, then add to oil mixture; toss well to coat. Working in batches, grill squid on wire rack on grill until marks appear on bodies and tentacles begin to crisp around the edges, 45–60 seconds per side. Transfer to a clean large bowl and season with salt.

Place onion and mint in a small bowl. Finely grate zest from lemon half over, then squeeze in juice. Season with salt and toss to combine.

Divide marinated peppers and squid among plates. Spoon hazelnuts over and top with mint salad.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.