Squid seems to be an underrated seafood choice but I really enjoy it. I love that it’s inexpensive, versatile, delicious, and an overall sustainable seafood option. There are also so many other ways to cook it besides making fried calamari!
Here, I grilled it and served it up in delicious tacos, along with seasonal fresh cucumbers, corn, shallot, serrano pepper, and a sesame oil + lime drizzle. It would also be great plated up as an appetizer or small plate straight off the grill and seasoned. Either way, give it a shot if it’s not something you usually try! You’ll be pleased!
Makes 4-6 tacos
- 1/2 lb cleaned squid tubes & tentacles
- 4-6 corn (or your choice) tortillas
- 1 cup of chopped cucumber
- 1/2 cup corn
- 1/2 serrano (or 1 small one), sliced
- 1 shallot, sliced
- 1 tbsp sesame oil
- 1/2 tbsp olive oil
- 1 tsp white wine vinegar
- 1 tsp shoyu / soy sauce
- juice of 1 lime
- dash of salt & pepper
- sesame seeds and a few parsley sprigs for garnish
- In a large bowl, combine cucumber, corn, and serrano. In a small bowl, add shallot, sesame oil, olive oil, white wine vinegar, soy sauce, salt & pepper, and almost all the lime juice (save ~1 tsp worth). Mix until well incorporated, and drizzle over corn/cucumber mix.
- Rinse the cleaned squid and pat dry. Season with salt & pepper. Grill the whole tubes and tentacles on high for 2-4 minutes. Heat up the tortillas on the grill as well if desired. Remove tortillas and squid from heat, and slice tube into cross sections and split up tentacles.
- Add squid to corn/cucumber mix, and plate onto tortillas. Squeeze remaining lime juice on top, and garnish with sesame seeds and parsley.
Here’s another quickie recipe! This is a really nice summer salad to have on the side when you’re out grilling or to bring on a picnic. It’s packed with flavor yet has a beautiful lightness to it. I really love the peach/cucumber combo, and the radishes add a little crunch.
Thinly slice 1 cucumber, 1 (barely ripe) peach, and 5-6 french breakfast radishes and combine in a bowl or on a plate. Drizzle olive oil, a squeeze of lemon juice, 1/2 tbsp white wine vinegar, 1/2 tbsp apple cider vinegar and salt & pepper onto the fresh cut slices and toss to combine. Have a try and add any more vinegar, oil, or lemon to taste. This is great freshly made, but can be made ahead and saved for a while as well.
Serves 2-3 people. Enjoy!
This dish is perfect for those peanut sauce cravings. Add edamame, cucumber and green onions to bring out some fresh, crisp flavors. Delicious and very easy.
- 3 tbsp peanut butter
- 2 tbsp chicken broth
- 1 tbsp sesame oil
- 1 tsp rice wine vinegar
- 2 tbsp honey
- 1 tbsp soy sauce
- chili pepper flakes to taste
- sriracha to taste (1-4 tsp)
- 3/4 package soba noodles
- 1/2 cucumber
- 1 cup of edamame beans
- 1/3 cup chopped green onions
- 1 tbsp sesame seeds
- small amount of nori (for garnish)
- Cook soba noodles according to package instructions. While noodles are cooking, make peanut sauce by whisking together peanut butter, broth, sesame oil, rice wine vinegar, honey, soy sauce, chili pepper flakes and sriracha until smooth and creamy. Whisk in water to thin it down if desired.
- Drain noodles and mix in peanut sauce until noodles are evenly coated. Let cool slightly, then serve in a bowl along with cucumber slices, edamame beans, green onions, and garnish with sesame seeds and nori.