Grilled Squid Durban

Serves: 4
Total Calories: 116


2 pounds squid, , cleaned, including tentacles
2 teaspoons coriander seeds
1 teaspoon cumin seeds
3 cloves garlic, peeled
1/2 onion, small, peeled
1 piece ginger, fresh (1-inch)
3 stalks lemongrass, , fresh, trimmed and thinly sliced, or 3 strips lemon zest (each 2 x 1/2 inches removed with a vegetable peeler)
1 to 3 serrano chile, or jalapeno chiles (for a milder squid, seed the chiles)
3/4 cup coconut milk, canned or homemade
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper, freshly ground
1 cup cilantro leaves, fresh
lime wedges, for serving


1. Rinse the squid under cold running water, then drain and blot dry with paper towels. Make a lengthwise cut in one side of the bodies to open them up into broad, thin sheets. If desired, lightly score the outside of each piece in a crosshatch pattern with a sharp knife, cutting about halfway through the squid. Leave the tentacle sections whole. Place in a large bowl and set aside in the refrigerator while you prepare the marinade.

2. Heat a dry small skillet over medium heat. Add the coriander and cumin seeds and cook until toasted and fragrant, about 3 minutes, shaking the pan occasionally. Remove from the heat and let cool, then place the spices in a blender and grind to a coarse powder (see Note). Add the garlic, onion, ginger, lemongrass, chiles, coconut milk, and 1/2 teaspoon each salt and pepper and process to a smooth paste. Taste for seasoning, adding salt and pepper as necessary the mixture should be highly seasoned. Stir in half the cilantro, then pour the mixture over the squid in the bowl and toss to coat. Cover and let marinate, in the refrigerator, for 1 to 2 hours, turning the pieces occasionally.

3. Preheat the grill to high.

4. If you have a fish or vegetable grate, preheat it 5 minutes before you’re ready to cook, then oil. Otherwise, just oil the regular grill grate. Arrange the squid pieces on the hot grate and grill, turning with tongs, until just firm and white, 1 to 2 minutes per side.

5. Transfer the squid to serving plates or a platter and sprinkle with the remaining cilantro. Serve immediately, accompanied by lime wedges.

Serves 4

Note: If you’re in a hurry, you can omit the whole seeds and toasting procedure and use ground spices instead.

Nutritional Facts:

Serves: 4
Total Calories: 116
Calories from Fat: 68

This Grilled Squid Durban recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
Bahamian Grilled Conch
Balinese Prawn Sates / Sate' Udang
Emeril Lagasse's New Orleans-Style Barbecued Shrimp
Fernando's Grilled Cuttlefish With Macanese "Salsa"
Flaming Prawn
Grilled Clams With Colombo Butter
Grilled Mussels / Eclade
Grilled Octopus / Khtapothi Sti Skhara
Grilled Shrimp With Taratoor
Grilled Soft-Shell Crabs With Spicy Tartar Sauce
Grilled Spiny Lobster With Basil Butter
Grilled Squid Durban
Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc
Gulf Coast Shrimp
Honey Sesame Shrimp "On The Barbie"
Latin Quarter Shrimp Kebabs
Morton Bay "Bugs" With Ginger-Mint Butter
Oysters With Horseradish Cream
Penganese Grilled Shrimp With Painfully Hot Salsa
Plantation Shrimp
Prawns With Ketjap Butter
Salt and Pepper Grilled Shrimp
Scallop Kebabs With Pancetta, Lemon and Basil
Shrimp With Bahian Peanut Sauce
South African Grilled Rock Lobster
Spiny Lobster With Creole Sauce
Tandoori Prawns

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