BBQ squid

BBQ squid

This low-effort, high-impact recipe makes the most of abundant British squid and takes just 20 minutes to put together. Served with a chilli and garlic relish, it'll go down a storm at your next BBQ
  • Total:
  • Serves: 4 persons



  1. Step 1

    If you have time, freeze the squid overnight then defrost in the fridge – this will help to tenderise the meat before you cook it on the BBQ.
  2. Step 2

    Heat up the BBQ. You will need the coals to be very hot so you can cook the squid in just 2 minutes and keep the meat tender.
  3. Step 3

    Take the head of the squid and cut it into 1cm rings from bottom to top. Cut the tentacles into two or three pieces.
  4. Step 4

    Mix the ingredients for the sauce, making sure not to chop too finely – you want to be able to taste each individual element as you bite into the squid. Pour half the relish over the squid to give it a good coating, along with the extra olive oil, lemon juice and sea salt.
  5. Step 5

    Put the tentacles on the BBQ first for 30 seconds before putting on the rings. After 1 minute, turn the pieces over and cook for another minute.
  6. Step 6

    Quickly put the squid into a big bowl, pouring the remaining relish on top to coat or serve alongside. Serve with lots of lime and eat straight away.