Imagine a dish that captures the essence of Mediterranean coastlines, where smoky grilled seafood meets crispy, spice-laden chickpeas in a symphony of flavor. This Grilled Squid with Chickpeas recipe isn't just a meal—it's a culinary journey that transforms simple ingredients into an extraordinary dining experience. Perfect for adventurous home cooks and seafood lovers, this recipe promises to elevate your grilling skills and tantalize your taste buds with its vibrant, charred perfection.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 lb squid, cleaned and sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lemon, for serving
Instructions
- Prepare your ingredients by thoroughly cleaning the squid. Pat dry with paper towels and slice into rings approximately 1/2 inch thick.
- Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel to ensure they will crisp up when grilling.
- In a large mixing bowl, combine the squid and chickpeas. Drizzle with olive oil, then sprinkle smoked paprika, salt, and freshly ground black pepper. Gently toss to ensure even coating.
- Preheat your grill or grill pan to medium-high heat. Ensure the surface is clean and lightly oiled to prevent sticking.
- Arrange the squid and chickpeas in a single layer on the grill. Cook for 2-3 minutes per side, turning carefully to achieve a light char and golden edges.
- The squid should look slightly curled and have distinct grill marks. Chickpeas should develop a crispy exterior while remaining tender inside.
- Remove from heat and transfer to a serving platter. Squeeze fresh lemon juice over the grilled squid and chickpeas just before serving.
- Garnish with additional fresh herbs like parsley or cilantro if desired, and serve immediately while hot.
Tips
- Pat ingredients completely dry: Moisture is the enemy of achieving a beautiful char. Use paper towels to remove excess water from squid and chickpeas.
- Watch grill temperature: Medium-high heat is crucial. Too hot, and you'll burn; too cool, and you'll steam instead of grill.
- Don't overcrowd the grill: Ensure squid and chickpeas have space between them for even cooking and proper caramelization.
- Quick cooking is key: Squid becomes tough if overcooked. 2-3 minutes per side is perfect for tender, succulent results.
- Fresh lemon is non-negotiable: The citrus brightness cuts through the rich, smoky flavors and elevates the entire dish.
- Serve immediately: This dish is best enjoyed hot off the grill, when the squid is tender and chickpeas are crisp.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 180mg
