Stuffed Squid with Tomatoes, Ginger, and Basil
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Makes 4 servings 1x
Time 30 to 35 minutes
Ingredients
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 1 tablespoon crushed black peppercorns, plus more to taste
- 1 tablespoon sugar
- 1 1/2 pounds cleaned squid (you need an equal number of bodies and tentacles)
- 1 cup seeded and chopped fresh tomatoes
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh ginger
- Salt
- Lime wedges for serving
Instructions
- Stir the lime juice, soy sauce, peppercorns, and sugar together in a medium bowl until the sugar dissolves. Add the squid and toss to coat with the marinade, opening up the bodies so that the marinade coats the insides. Let sit at room temperature while you make the filling.
- Drain the tomatoes of any excess juice and put them in a small bowl with the onion, basil, and ginger; taste and add a little salt if you like, remembering the marinade has soy sauce in it.
- Remove the squid from the marinade; discard any remaining marinade. Working with a teaspoon, fill the bodies with the tomato mixture; don’t pack it in and leave a little space at the opening. Take a set of tentacles and insert into the opening. Run a toothpick straight across the opening, catching the body on both sides and running it through the center of the base of the tentacles. (You can cover and refrigerate the stuffed squid up to several hours in advance.)
- Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean.
- Put the squid on the grill directly over the fire, at an angle or perpendicular to the grate. Close the lid. Turn the squid after 2 to 3 minutes and again close the lid. The squid are ready when they’re just opaque all the way through and the filling is hot, 2 to 3 minutes per side. Serve hot or at room temperature with lime wedges.
—Recipe from How to Grill Everything
Recipe variations
Stuffed Squid with Tomatoes, Garlic, and Mint Substitute mint for the basil and garlic for the ginger.
Sicilian-Style Stuffed Squid Omit the lime juice, soy sauce, peppercorn, and sugar marinade and the tomato, onion, basil, and ginger stuffing. In a small skillet over medium heat, sauté 1/2 cup breadcrumbs (preferably fresh) and 1 tablespoon chopped garlic in 2 tablespoons good-quality olive oil until golden, 3 to 4 minutes. Remove from the heat and add ½ cup chopped fresh parsley and ¼ cup grated Parmesan cheese; taste and add salt and pepper if you like. Use this mixture to stuff the squid, then brush them with olive oil and sprinkle with salt and pepper before grilling. Serve with lemon wedges.
Pork Stuffed Squid with Cilantro and Garlic Pork and squid pair deliciously in this play on a Thai dish: Omit the tomato, onion, basil, and ginger stuffing. Instead, stuff the squid with a mixture of 8 ounces ground pork, 1/4 cup chopped fresh cilantro, 1 tablespoon each fish sauce and dark soy sauce, and 4 cloves garlic, chopped. They are done when there is no pinkness left in the filling; depending on the size of the squid, that can take 5 to 7 minutes per side. Serve with lime wedges.