Tender squid marinated in garlicky olive oil and seared for just minutes on a hot grill, finished with a lemon-parsley dressing. A high-protein, gluten-free seafood plate.
Ingredients
Instructions
- 1
Slit the squid bodies open along one side, score the inner surface in a crisscross pattern and pat dry with the tentacles.
- 2
Mix half the olive oil with the crushed garlic and salt, toss the squid in it and leave for 15 minutes.
- 3
Heat a grill pan over high heat until smoking. Grill the squid for 1½-2 minutes per side, until opaque and slightly curled; don't overcook.
- 4
Mix the remaining olive oil with the lemon juice and finely chopped parsley.
- 5
Cut the squid into strips, arrange on a plate, drizzle with the parsley dressing and serve immediately.
Nutrition
Per serving
| Calories | 298 kcal |
|---|---|
| Protein | 39 g |
| Carbs | 9 g |
| Fat | 11 g |
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