Grilled baby squid

By Julie Marteleira
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This Portuguese classic will have you coming back for seconds! This mouth-watering meal is a grilled baby squid, complete with potatoes, parsley, paprika and black pepper. The herb oil will knock your socks off, and the grilled squid is the main star!


  • 1 lbs baby squid, cleaned
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red wine vinegar
  • 1/2 lemon, cut into wedges
  • 1/4 onion, small dice
  • 1 tablespoon picked parsley, finely chopped
  • 1/2 tablespoon mint, finely chopped
  • 1/2 tablespoon oregano, finely chopped
  • 1 teaspoon smoked paprika - sweet
  • 400 grams mini-Yukon potatoes, boiled in salted water
  • Salt
  • Black pepper, freshly cracked


Fresh herb oil:

  1. In a bowl combine four tablespoons olive oil, red wine vinegar, chopped parsley, chopped mint, chopped oregano, diced red onion, smoked paprika, salt and black pepper. Set aside.

Grilled baby squid:

  1. Heat the grill to high.  Add the squid tentacles and bodies to a bowl, coat with one tablespoon of olive oil, lemon juice and season with salt and black pepper.
  2. Grill over high heat, turning once, just until the squid is opaque throughout. About two to three minutes per side. Remove from the grill and set aside.

Mini potatoes:

  1. Lightly crush the already boiled potatoes.  Pre-heat a non-stick pan over high heat.  Add one tablespoon olive oil and sear the potatoes on both sides until golden brown, season with salt and black pepper.


  1. Place the potatoes on a large platter, top with the grilled baby squid.  Drizzle the squid with the fresh herb oil, serve with fresh lemon wedges.

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