If you’re after something a little different for your next barbecue or summer dinner, this grilled squid recipe is a real standout. Tender squid is flash-cooked on the grill until lightly charred, then tossed in a zesty lemon dressing for maximum flavour. It’s served over a vibrant mix of chickpeas, roasted red peppers, and cherry tomatoes — hearty, fresh, and full of colour.
It’s the kind of dish that looks impressive but comes together quickly, making it perfect for relaxed entertaining or a weeknight dinner with a twist.
If you’re into seafood with bold flavour, you might also like my Thai Red Curry with Prawns – it’s rich, fragrant, and ready in under 30 minutes.
🍴 Tools You’ll Need
Sharp Kitchen Knife – A good sharp knife like this one makes prepping squid, peppers, and herbs quick and precise.
Grill Pan or BBQ Grill – If you’re not using a barbecue, a cast-iron grill pan like this will give you a great char indoors.
Mixing Bowls – You’ll need at least two bowls for marinating the squid and mixing the chickpea salad. A nesting set like this one is really handy.
Citrus Juicer – Squeeze every drop of lemon juice with a simple juicer like this.
🍷 Wine Pairing
This smoky grilled squid dish with zingy lemon dressing and sweet roasted peppers pairs perfectly with a crisp dry white wine. A chilled Albariño or Vermentino works beautifully — both bring bright citrus notes and just enough acidity to cut through the richness of the olive oil and balance the smokiness of the squid.
Browse wine options on Amazon:
Search for Albariño
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Grilled Squid Recipe with Chickpeas, Peppers & Lemon Dressing
Ingredients
- 850 g medium squid including tentacles, cleaned
- 2 garlic cloves finely chopped
- 1 tsp hot smoked paprika
- 6 tbsp extra virgin olive oil divided
- Juice of 1 lemon
- 4 red romano peppers
- 200 g cherry tomatoes mixed red and yellow, halved
- 500 g cooked chickpeas from a jar, drained
- 2 tbsp sherry vinegar
- 2 tbsp flat-leaf parsley roughly chopped
- 2 tbsp fresh basil leaves roughly chopped
- Salt and freshly ground white pepper
Instructions
- Lay the squid out on a chopping board. Slice open each tube so it lies flat, then lightly score a criss-cross pattern on the inside surface. Trim the tentacles if needed. A sharp kitchen knife like this makes it quick and precise.
- In a mixing bowl, combine the squid with the chopped garlic, smoked paprika, and 2 tablespoons of olive oil. Season with salt and white pepper, then toss well to coat. Set aside to marinate. A good set of nesting mixing bowls keeps everything tidy and organised.
- In a small bowl, whisk together the lemon juice and another 2 tablespoons of olive oil. A citrus juicer makes this easier and helps get every last drop.
- Place the whole peppers on a hot barbecue or, if cooking indoors, a cast iron griddle pan like this. Cook for around 10 minutes, turning regularly, until the skins are blackened and blistered all over.
- Transfer the peppers to a bowl, cover with cling film or a plate, and let them steam for a few minutes. Once cool enough to handle, peel off the skins, remove the seeds, and roughly chop the flesh into chunks.
- In a large bowl, combine the chopped peppers with the halved cherry tomatoes, drained chickpeas, remaining 2 tablespoons of olive oil, sherry vinegar, and parsley. Season to taste with salt and pepper and mix everything together.
- Place the squid in a single layer on the hottest part of the grill. Cook for 1–2 minutes on each side until it’s lightly charred and just tender. As each piece is done, transfer it straight into the lemon and olive oil dressing to rest and soak up the flavour.
- To serve, spoon the chickpea and pepper mixture onto a serving platter. Add the grilled squid on top, scatter over the fresh basil, give everything a gentle toss, and serve immediately.
Top Tips for this Grilled Squid Recipe with Chickpeas
Score the squid properly – Lightly scoring the inner side of the squid helps it cook quickly and prevents it from curling too tightly on the grill.
Don’t overcook it – Squid only needs a minute or two per side on a very hot grill. If you leave it too long, it can turn rubbery.
Resting in lemon oil adds flavour – Letting the squid sit in the lemon and olive oil dressing after grilling allows it to soak up extra flavour and stay tender.
Make ahead friendly – The chickpea salad can be prepped a few hours in advance. Just add the fresh herbs right before serving.