Spanish Style Grilled Baby Squid

Spanish Style Grilled Baby Squid
This is a fail-safe marinade for wonderfully smokey and spicy grilled squid. Perfect for the BBQ or an indoor griddle.



  • 16 NorthernStar baby squid, cleaned * see note below
  • 2 tsp smoked paprika ground
  • 2 tsp coriander ground
  • 2 tsp cumin ground
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp red chilli flakes (optional)
  • ½ tsp turmeric
  • 3 cloves garlic, finely grated
  • Juice of 3 limes
  • ¼ cup olive oil
  • 20 x 10 cm bamboo Skewers

Cleaning baby squid
If you don’t know how to clean your squid the here's a step by step guide for you to follow. Click here. 


  • Clean your baby squid, wash out tubes and pat dry with paper towel.
  • Combine all marinade ingredients in a large bowl and mix thoroughly. Allow to marinate in a refrigerator for a couple of hours or overnight. The lime juice will begin the cooking process on the squid, so the longer you leave it the further this will have gone.
  • Skewer two baby squid through the top and bottom thirds with bamboo skewers to make them easy to handle and serve.
  • Heat a BBQ plate, griddle or fry pan over high heat and allow to heat to a high temperature before placing the squid on and cooking for around three minutes each side, or until opaque and tender.
  • Cook the remaining tentacles short and fast (around 3 minutes)
  • Serve squid piping hot with a leafy green or chick pea salad and bread.
RECIPESKate Nancarrow