Greek BBQ Squid

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 6 servings as an appetizer

Greek-Style BBQ Squid - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g of cleaned squid
1/4 cup olive oil
Salt and ground black pepper
1/4 cup red wine vinegar
Juice of 2 lemons
3/4 cup olive oil
2 crushed cloves of garlic
1 teaspoon finely chopped fresh oregano
1 teaspoon chili pepper flakes
2 teaspoons of salt
1 teaspoon black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: squid, wine vinegar, lemon juice, red pepper flakes, garlic, oregano

Cooking the dish according to the recipe:

Preheat the grill.

Clean the squid thoroughly, removing the head and chitinous plate. Separate the tentacles from the body. Leave the tentacles and body intact.

Brush the squid with olive oil, season with salt and pepper. Place on a hot grill and grill until striped on all sides. Cook until cooked through, about 3 minutes.
In a bowl, combine vinegar, lemon juice, olive oil, garlic, oregano, chili, salt, and pepper. Remove the squid from the grill and cut the body into rings, leaving the tentacles intact. Add the hot squid to the marinade. Mix well. Serve warm or chilled as an appetizer with a salad (e.g. quinoa salad) and with a glass of ouzo.

Categories:

recipe / Backyard Recipes / Summer dishes / Main courses / Fish and seafood / Grill, barbecue / Grilled fish / Greek cuisine / Cat Cora