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Satay Grilled Squid and Salsa

Satay Grilled Squid And Salsa

Grilled calamari is ready in no time at all. You’ll get a much better texture if you dry the squid thoroughly before cooking it on a very hot grill.


  • 1 lb squid, cleaned
  • 3 Tbsp olive oil


  • 2 large green bell peppers
  • ½ cilantro, coarsely chopped
  • 1 Tbsp Satay spices, ground
  • Salt to taste
  • 2 Tbsp olive oil
  • Juice of ½ lemon


  1. 1

    Place peppers under the grill until the skin turns black; rotate and grill on all sides. Place in a well-sealed plastic bag and allow peppers to sweat for 15 minutes.

  2. 2

    Peel peppers; remove seeds and placenta.

  3. 3

    Place peeled peppers in a food processor with cilantro, spices and salt to taste. Reduce to a purée. Pour into a bowl and incorporate olive oil and lemon juice. Set aside.

  4. 4

    Set grill on high. Meanwhile, dry the squid with a paper towel and cut into 1½-inch pieces. Place in a bowl; add olive oil and mix well.

  5. 5

    Grill squid for 30 seconds. Turn over and cook for another 30 seconds. Serve immediately with salsa.