Gluten Free Grilled Teriyaki Squid Recipe

by Carol Kicinski on September 21, 2011

Gluten Free Recipes - Grilled Teriyaki Squid When my g-kid Julian was about 4, we went out to dinner and one of the things we ordered was grilled squid. When the squid arrived, he asked me what the parts with the tentacles were. Being a person who believes we should always tell children the truth, I told him they were giant spiders!

The hysterical part is, he happily chowed down on the “grilled spiders” but later, the very idea of a carrot cake was totally  appalling to him – after all, who puts vegetables in cake?!!

I love the simplicity of this recipe (seriously – 2 ingredients!) and the zen-like presentation. I originally developed this as a gluten free grilling recipe for San-J but it can just as easily be used in a pan on top of the stove. If you have a grill pan, by all means use it to get those pretty grill marks on the squid bodies, if not, just use a skillet.

Gluten Free Recipes - Grilled Teriyaki Squid

Gluten Free Grilled Teriyaki Squid Recipe

Ingredients

1½ pounds cleaned squid bodies and tentacles
¼ cup plus 2 tablespoons gluten free San-J Teriyaki Stir-fry & Marinade plus more for serving

Directions

Slide a dinner knife into the tube of a squid body and with a sharp knife, cut 3 or 4 slits into one side of the squid body (the dinner knife prevents the sharp knife from cutting all the way through both sides of the squid). Repeat with the remaining squid bodies. Combine squid bodies and tentacles with ¼ cup San-J Teriyaki Stir-fry & Marinade and marinate for 20 minutes in the refrigerator. Pre-heat the grill to high heat (650 degrees).

Place an oven proof skillet on the grill and heat. Brush the grates of the grill and the skillet with some oil.

Remove the squid from the marinade and discard marinade. Place the squid bodies on the grill, cut side down, grill for 2 -3 minutes, turning once, or until the squid just turns opaque and no longer looks wet. Do not over cook. Cook the tentacles in the skillet for 1 -2 minutes or until they curl up and turn opaque. Brush the squid with the remaining 2 tablespoons of San-J Teriyaki Stir-fry & Marinade and serve. Serve with additional San-J Teriyaki Stir-fry & Marinade on the side if desired.

Servings

A gluten free recipe that serves 4 – 6 people.

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Categories:    Appetizers
  • http://intolerantchef.blogspot.com InTolerant Chef

    My family loves squid, espcially when it’s fresh. Lovely quick way to cook it too, yumm. I love to tease my kids, and I think your description is perfect :-)

    • http://www.simplygluten-free.com Carol Kicinski

      Yes, well if g-ma doesn’t tease them who will? :)

  • http://glutenfreeeasily.com Shirley @ gfe

    Carol, we’re another squid family. I admit that I usually prefer them cut into rings and fried, although I do like the tentacles just as well fried. Those “spiders” as you say. ;-) But grilled squid with teriyaki sauce sounds like a neat method, too. I think folks in the U.S. tend to be more phobic about squid than those in other countries. Oh, and hehe on the carrot cake aversion!

    xo,
    Shirley

    • http://www.simplygluten-free.com Carol Kicinski

      I always just had fried until I went to South Africa and they served all their squid grilled – I was hooked! Especially when fresh.

  • http://www.alisacooks.com Alisa Fleming

    I LOVE calamari steaks, but still get squeemy when I see the tentacles. No idea why!

    • http://www.simplygluten-free.com Carol Kicinski

      That’s because they are spiders!!!!

  • Julie

    You are kind of twisted aren’t you :) I love that you told him he was eating spiders! These looks great, have never hjad grilled squid.

    • http://www.simplygluten-free.com Carol Kicinski

      Haha, yes I am but I am thinking you are too :)

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