Chermoula Grilled Squid with Tomato and Olive Salad
Tender squid griddled for two minutes in a zesty chermoula, served on a juicy tomato, olive and red onion salad.
Made with Chermoula. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min + marinating
- LevelEasy
- Costabout £2.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Slit the squid tubes open and lay flat. Score the inside in a light diamond pattern and cut into large pieces. Pat dry.
- 2
Toss the squid with about 50 g of your ready made chermoula (see the base recipe). Marinate in the fridge for 15 to 30 minutes, no longer, as the acid can make squid tough.
15 min - 3
Mix the tomatoes, red onion, olives, 1 tablespoon of the oil, the lemon juice and parsley in a bowl. Season to taste and spread on a platter.
- 4
Heat a griddle pan or heavy frying pan until smoking hot. Brush with the last tablespoon of oil.
- 5
Cook the squid in two batches, scored side down, for 1 to 2 minutes until it curls and has dark marks. Turn and cook for 30 seconds more. Do not overcook or it turns rubbery.
1 min 30 s - 6
Pile the hot squid over the salad and drizzle with the remaining chermoula.
Tips
- Squid needs either a very short cook (under 2 minutes) or a long slow one. In between it is rubbery.
- The pan must be very hot to get a sear without stewing the squid.
- Cook in batches. Too much squid cools the pan and releases liquid.
Storing and freezing
Best eaten straight away. Keep leftovers in the fridge for up to 1 day and eat cold in a salad. Do not reheat.
Questions
Can I use frozen squid?
Yes. Thaw in the fridge overnight, then drain and pat very dry before marinating.
Can I use prawns instead?
Yes. Raw king prawns cook in 2 to 3 minutes on a hot griddle until pink and opaque.
How do I stop squid being tough?
Cook it hot and fast, for under 2 minutes, or braise it slowly for 45 minutes or more. Marinating for too long also toughens it.
More made with chermoula
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.