Catch It and Cook It – Squid (Calamari)
squid caught rod and line

Catch It and Cook It – Squid (Calamari)

Total time: 25 minutes
Servings: 4
grilled squid

Catch It

Rod and line fishing for squid (calamari) and cuttlefish has become popular in the UK over the past few years. Specialised fishing techniques use custom lures known as jigs. These have two circular rows of crown hooks that entangle the tentacles.

squid jig
Squid Jig

Various locations along the UK south coast such as Weymouth have become known hotspots for squidding in the autumn.

squid caught on jig
Jig caught squid
charter boats uk
UK Charter Boats

Brighton Charter Boats

Prepare the Squid

Cleaning can be a messy business because of the ink. The whole method is here.

Cook It

Cooked just right, it is beautifully tender. Overcooked it is tough and rubbery.

I first ate calamari regularly on the Algarve in the 1980s. I remember sitting on the beach after dark watching the lights of the fishing boats out at sea. They shine lights to attract them up to the surface from deeper water to feed.

squid night fishing
Night fishing for squid

All along the seafront restaurants would serve the freshest fish and shellfish caught locally the night before. It was superb compared to the “fresh” fish we were used to at home, which had been stored on ice for days.

Even the Chinese restaurants had lots of fish on offer, including calamari curry which was actually pretty good.

Other Recipes You Maybe Interested in …..

I like it cooked and served simply like the featured recipe.

grilled squid

Grilled Squid (Calamari)

Cooked just right, squid is beautifully tender.
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Course: Main Course
Cuisine: 🇺🇸 American
Keyword: calamari, squid
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4
Calories: 137kcal
Author: Peggy Trowbridge Filippone


  • 1 pound squid cleaned
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • teaspoon Freshly ground black pepper
  • 1 tablespoon fresh flat-leaf parsley chopped
  • Lemon wedges


  • Heat a grill to high heat. Rinse the squid under cold running water and pat dry with paper towels.
  • Cut the squid bodies lengthwise down one side and open flat.
  • Cut the tentacles in half if too large.
  • In a bowl, combine the olive oil, lemon juice, salt, and pepper.
  • Add the squid bodies and tentacles to the bowl, tossing to evenly coat.
  • Thread the squid bodies lengthwise onto skewers so they lie flat.
  • Thread the tentacles onto separate skewers.
  • Grill over high heat, turning once, just until opaque throughout, about 1 to 2 minutes.
  • Remove the squid from skewers and pile them on a platter.
  • Sprinkle with parsley and serve with lemon wedges.


Calories: 137kcal | Carbohydrates: 4g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g

You may also like one of my other recipes …

morcilla stuffed squid
Morcilla Stuffed Baby Squid
These baby squid stuffed with morcilla, (Spanish black pudding) make a great tapa.
Check out this recipe
chipirones a la plancha
Chipirones a la Plancha
Grilled baby squid
Check out this recipe

Please observe minimum size limits when fishing.

fish measure

Use a measure like this one from Tronixpro.

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