Spicy Pan Grilled Squid recipe is something I would always cooked when I’m in the mood for our Monday packed lunch. My mom seldom buys squid but when the budget is good she would buy it once in a while.
My mom often cooks it a la breaded deep fried calamari, adobo, ground pork stuffed or even vegetable stuffed squid. She cooks it well and we love it. One thing she doesn’t like is spicy food. But, hey! This will be for our packed lunch so I want it spicy. Anyway, when she dip it in soymansi sauce I bet the spiciness will disappear. Hopefully it would.
When I saw my mom bought a half kilo of squid for our Monday packed lunch I got excited and I cleaned it right away. Basically all you need is to marinate the squid in Kimchi Seasoning which I luckily found in the grocery near us. I just added some spices and that’s it.
The secret in making the best squid recipe is on how you cook it. No matter how flavorful your marinade is, but when you failed to cooked it properly, it will just be a waste. Besides, squid is expensive that’s why you need to cook it with.
A properly cooked squid should be firm, tender and yet it has this subtle crisp. Cook it longer and it will be tough.
Tips
Make sure to remove the beak of the squids. Just slightly press out the part near its mouth until the beak pops out. Most don’t like to remove the innards and ink of the squid when cooking it whole. I know most find it flavorful just like my dad but, I find it really fishy. Again it’s just my preference so I removed it.
When marinating the spicy pan grilled squid, make sure to thoroughly brush the inside of the squid with the marinade. Just simply use your fingers to incorporate the marinade into the squid. I highly suggest to marinate it for at least four hours or so for the flavor to develop.
For more seafood dishes check out my Seafood Recipes.
Ingredients
| 500 grams | Squid |
| 1/4 cup | Kimchi Seasoning |
| 1 Tablepoon | Salt |
| 1/4 teapsoon | Ground Black Pepper |
| 1 Tablepsoon | Brown Sugar |
| 1 Tablepsoon | Rice Wine |
| Oil for Grilling |
Procedure
Remove the beak of the squid and separate the head from its body. Set a side.
Remove the innards of the squid and gently peel off its skin.
Thoroughly wash the squids (body and head) to remove the ink. Drain and set a side.
In a bowl, mix together Kimchi Seasoning, salt, ground black pepper, sugar and rice wine.
Get a teaspoon of the marinade and brush it inside the squids. Completely marinate the squids into the marinade for at least four hours.
Heat pan until smoking hot. Add enough oil and pan grill the squid for 1 1/2 minutes to 2 minutes each side.
Serve with soy sauce and freshly squeezed calamansi.
Spicy Pan Grilled Squid
Ingredients
- 500 grams Squid
- 1/4 cup Kimchi Seasoning
- 1 Tablespoon Salt
- 1/4 teaspoon Ground Black Pepper
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Rice Wine
- Oil for grilling
Instructions
- Remove the beak of the squid and separate the head from its body. Set a side.
- Remove the innards of the squid and gently peel off its skin.
- Thoroughly wash the squids (body and head) to remove the ink. Drain and set a side.
- In a bowl, mix together Kimchi Seasoning, salt, ground black pepper, sugar and rice wine.
- Get a teaspoon of the marinade and brush it inside the squids. Completely marinate the squids into the marinade for at least four hours.
- Heat pan until smoking hot. Add enough oil and pan grill the squid for 1 1/2 minutes to 2 minutes each side.
- Serve with soy sauce and freshly squeezed calamansi.
