Squid, Calamari & Octopus Recipes

White’s Grilled Squid with Rocket Salad


1kg Squid Hoods

1 1/2tsp Ground Cumin

2 Tbsp Chopped Dill

2 Tbsp Lemon Juice

2 Tbsp B.B.Q Sauce

1/4 Cup Sweet Chilli Sauce

1/4 Cup Peanut Oil

1 Tbsp Lemon Rind

2 Cloves Garlic

1 Lebanese Cucumber thinly sliced

1 Red Capsicum thinly sliced

140 Grams Rocket Leaves

Sqcaloc 2 Squid Octopus-000

Cut squid in half lengthways, score inside surface and cut into strips.

Combine cumin, dill, oil, lemon juice, bbq and sweet chilli sauce in a bowl.

Combine squid, rind and garlic in a bowl with half cumin mixture.

Refrigerate overnight. Drain squid and cook in a pan on medium to high heat for approximately 3 – 4 minutes.

Halve cucumber then cut into thin strips.

Combine cucumber, red capsicum and rocket leaves in a bowl, toss with reserved cumin mixture.

Serve squid with salad.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.