android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Chilli and Thai Basil Squid

Laura Romeo - Weber Grill Expert

Difficulty: easy
  • People

    Serves 2 to 3

  • Prep Time

    10 min.

  • Barbecue Time

    10 min.

Ingredients
Instructions

the Ingredients

Chilli And Thai Basil Squid
  • 2 x squid hoods, approximately 300g each, cleaned
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped, plus extra to garnish
  • 1 tablespoon finely chopped fresh Thai basil leaves
  • 1½ tablespoon fish sauce
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 3 tablespoons vegetable oil
  • ½ cup Thai basil leaves, plus extra to garnish
  • 1 lime, halved garnish

Instructions

Fresh squid on the barbie at its finest! This recipe involves a marinade of fish sauce, chilli, garlic and Thai Basil; for a perfect balance of salt, spice, garlic and floral notes. A quick fry of basil leaves adds a nice crispy texture to the dish. All tied together with a squeeze of caramelised lime.
  • prepare the squid, slice the hoods in half lengthways. Score the inside of the hoods and slice crossways into 1.5cm strips. Add the squid to a dish along with the garlic, chopped chilli, chopped basil, fish sauce, black pepper and 2 teaspoons of olive oil. Set aside for 15 minutes to marinate. For best results cover and refrigerate for up to 2 hours.
  • Prepare the barbecue for direct cooking over high heat (250°C-290°C). Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue for 10 minutes while it is preheating.
  • Prepare the barbecue for direct cooking over high heat (250°C-290°C). Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue for 10 minutes while it is preheating.
  • Prepare the charcoal barbecue for direct cooking over high heat (250°C-290°C). Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue for 5 minutes to preheat the oil.
  • Prepare your barbecue for direct cooking over high heat (290°C-315°C). If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 minutes, or until the barbecue reaches 260°C. Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue while it is preheating.
    Prepare your barbecue for direct cooking over high heat. If you are using a Weber SmokeFire, set the temperature to 290°C+ and preheat. Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue for 5 minutes to preheat the oil.
  • Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat, with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.
    Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat, with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.
    Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat (over the fire), with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.
    Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: leave the control knob(s) on high (290°C+). Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat, with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.
    Once your barbecue has preheated to the set temperature (SmokeFire: 290°C+), brush the cooking grills clean with a wire brush. Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat, with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.
  • Dish the squid onto a serving platter, top with fresh basil leaves, garnish with chilli and finish with a squeeze of caramelised lime.

Tip:

The Thai basil can be replaced with sweet basil.

What do you need?

Recommended Tools

More Recipes

You May Also Like