Humbolt Squid Recipe

Usually, a couple times a year, Southern California fishermen get a chance to fish for Humbolt Squid. Their runs can last for a week or two. Plus it's exciting fishing to say the least. But most fishermen don't know what to do when it comes time to cook these beasts. I say that the time for a grilled squid recipe barbecue!

My new recipe is a quick, simple, and very delicious way to strip up the squid and then put the strips on a stick. Marinades them with olive oil, lemon and dill, and cooks them over hot coals. How's that for an easy fish recipe? This dish will make you love catching and eating Humbolt squid!

For more squid recipes, check out Fisherman's Belly Lobster, Crab and Squid Recipe section!

Grilled Squid Recipe Barbecue! (makes about 30 sticks)

5 pounds of Humbolt squid steaks cut into 6-8-in strips

1 cup olive oil

6 lemons

2 tablespoons of fresh dill, chopped

Kosher salt

Coarse black pepper

1 pac long wooden skewers, soaked in water

Make The Grilled Squid Recipe Barbecue!

1. Detach the squid's body from its head and clean out its entrails. Remove its top stabilizing fins. Butterfly open the body (mantel), then work on stripping away its outer skin with a sharp knife. Be careful not to leave any outer skin membrane, since it is very chewy.

Now flip the body over and sprinkle kosher salt all over. Then use a butter knife and scrape off all the salt. This will throughly clean the inside flesh. When you're done, you should see nothing but white squid meat on both sides.

2. Lay a heavy plastic bag over the entire flesh of the squid. Grab a mallet and pound the squid meat. This will tenderize the meat, but be careful not to tear the meat apart.

3. Cut the body into strips about 6-8 inches long and ½ inch wide. Place the strips in a swallow pan.

Here's a picture of cut up squid strips before marinading.

4. Create a marinade by mixing ½ cup of olive oil with a ½ of lemon juice. Add 1 tablespoon of salt and 1 tablespoon of pepper. Mix vigorously. Pour the marinade on top of the strips. Cover the pan and refrigerate for 1 hour.

5. Now, in a separate container, create your baste by vigorously mixing a 1/3 cup of olive oil, 2/3 cup of lemon juice, fresh dill and a pinch of salt and pepper.

6. Preheat your Bbq to at least 500F.

7. Now weave the squid strips onto (water soaked) wooden skewers in a snake like configuration.

8. Clean and oil the grill before putting the strips on. Cook until the strips achieve a nice color. This won't take long, just a minute. Flip them over and start basting. Make sure to baste once or twice before the cooking is completed. Be careful not to overcook the strips. If you do, you'll be serving rubberized squid. You don't want that!

9. Place the strips on a platter, and pour the remaining baste over the strips. Serve and enjoy.