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Active Time
45 minutes
Editor's note:The recipe below is excerpted from Tyler Florence'sEat This Book. To read more about Tyler Florence and to get his tips on throwing a Super Bowl party,click here.
This is a great summer fish salad full of brilliant Thai flavors. It's hard to believe so much flavor can come out of a dressing so simple — chile paste, honey, fresh lime juice — tossed with grilled squid and a bit of mint. Dynamite.
If you're using wooden skewers, soak them in water for 20 minutes before using them so they don't catch fire on the grill.
Ingredients
Makes 4 servings
Step 1
Put the first seven ingredients in a small bowl and stir to combine. Set aside.
Step 2
Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a square. Blot a small amount of oil on the paper towels and then carefully and quickly wipe the hot grates of the grill (or the ridges of the grill pan) to create a nonstick surface.
Step 3
Rinse the squid under cool water and pat dry. Split the tubes from top to bottom, then cut in half diagonally so that you get 2 triangles from each squid. Score the flesh lightly in a diamond pattern. Thread a skewer through the length of each to keep the squid flat on the grill. Toss with olive oil and sprinkle with salt and pepper. Lay the calamari on the grill and cook for 2 minutes on each side.
Step 4
Serve the squid with the chili sauce, along with remaining lime juice and mint leaves.
Leave a Review
Reviews (9)
Back to TopWe served this for 2 using 1# of squid pens and following other reviewers. Slit the pens, made triangles, put them on a hot cast iron griddle for a few minutes. Served with wheat salad, coleslaw, and that lovely sauce to pour over the grilled squid. Very quick, healthy and delicious.
DorisHeroff
Pelican Rapids, MN
4/29/2015
Got some big, thick calamari and just threw them on the grill as is, and was careful not to overcook. That's the key to good calamari, and the great thing is because they cook so fast this is a very quick recipe. The sauce is amazing. Added another 1/2 lime, additional soy and a little more honey. Could have needed the extras as was out of sambal and used some Trinidadian pepper sauce instead and even by using 2T instead of 3, it was intense and I love heat.
Anonymous
Miami Beach, FL
6/19/2011
The sauce is fantastic - we made it again to pour over shrimp and rice! The cooking times are for large thick squid.
Chaospanic
Halifax, NS
1/14/2009
Good, although a bit much work for what you get. I will definitely make this again, but will probably broil vs. grill/grill pan. Also, you do NOT need 2 minutes per side. I went with the recipe and the squid was overcooked. Probably cut the time in half. Agree that the sauce is awesome!
mimarge
minneapolis, mn
5/11/2008
The sauce was wonderful. However, the squid my father-in-law caught was too salty so we ate the sauce with rice. I will try it again with fish or more squid (not from the father-in-law).
Anonymous
Tacoma, WA
2/19/2008
Way too much trouble for what it is. Scoring the squid was a big pain. Sauce was good, though. I might use it for something else.
kras2nova
SF Bay Area
9/27/2006
Wonderful. I made the squid in a cast iron pan for 30-60 seconds (until they start curling). Then poured the squid and broth in a bowl, added sauce and enjoyed the Thai calmari soup
sshul33272
New York, NY
8/26/2006
just made this for a happy hour that i threw and everyone loved it!!! everyone loved it also because it was such an unexpected thing to serve. it was so easy!!!
Anonymous
westfield new jersey
7/25/2006
This is wonderful. I used calamari steaks (Trader Joe's frozen fish section). They were thick...just under 1/2"...so I grilled them on my George Foreman Grill for about 2 minutes and used the sauce as a dipping sauce. Awesome!! As you can tell from the ingredients, the sauce is HOT but it's a wonderful combination of sweetness and heat. I served with steamed jasmine rice (recipe on this site) and stir-fried vegetables. Dinner was on the table in 15 minutes and it looked elegant.
carolyn491
Boston, MA
4/20/2006
