The Art of Cooking Squid and Grill-Style Seafood

As I stood in front of the grill, the heat radiating from it was almost palpable. The squid, marinated to perfection, was ready to be cooked. I had decided to take a different approach this time around, one that would result in a truly unique flavor profile. Instead of filling the squid with traditional ingredients like rice and seafood broth, I chose to leave more room for creativity.

I started by seasoning the squid with a pinch of salt and pepper, making sure to coat it evenly on all sides. Next, I filled the squid with a mixture of chopped onions, bell peppers, and fresh parsley. The mixture was then topped with a dash of olive oil, which added a rich and savory flavor to the dish. But that's not all - I also added a squeeze of fresh lemon juice, which helped to bring out the natural sweetness of the seafood.

The squid was then placed on the grill, where it was cooked over medium-high heat for about 5-7 minutes per side. As it cooked, the outside began to char and brown, giving the dish a nice crispy texture. Meanwhile, the inside remained tender and juicy, thanks to the careful balance of flavors and cooking time.

One of the most impressive aspects of this dish was its ability to transform into something completely different. As soon as it hit the heat, the squid started to shrink in size, losing about one-third of its volume. This was due to the natural contraction process that occurs when seafood is exposed to high temperatures.

To prevent the filling from spilling out, I had carefully shaped the squid to leave a small gap between each piece. This allowed the flavors to meld together while keeping everything contained within the tender flesh. The result was a harmonious balance of textures and tastes, with each bite revealing a new layer of complexity.

As I took my first bite, I was struck by the sheer variety of flavors that danced on my palate. The sweetness of the seafood mingled with the tanginess of the lemon juice, while the spices added a warm and aromatic depth to the dish. It was truly a masterclass in flavor pairing, one that left me wanting more.

But what really set this dish apart was its ability to adapt to different cooking techniques. By using a combination of grill marks and gentle heat, I was able to coax out the most flavorful compounds from the squid. The result was a tender and juicy texture, with each piece bursting with flavor.

As I sat down to enjoy my meal, I couldn't help but think about the art of cooking seafood. It's a delicate balance of flavors and textures, one that requires patience, creativity, and practice. But when done correctly, it can be truly magical - as I experienced firsthand in this incredible squid dish.

The Beauty of Seafood

When it comes to cooking seafood, there are few things more beautiful than the transformation it undergoes as it's cooked. The way it shrinks in size, its texture changing from firm to tender, is a true marvel of culinary magic.

But the beauty of seafood doesn't stop at its physical transformations. When cooked correctly, seafood can reveal hidden depths of flavor and complexity that are simply breathtaking. Whether it's the sweetness of the shrimp or the richness of the lobster, each species has its own unique character that needs to be coaxed out through careful cooking techniques.

As I sat down to enjoy my meal, I couldn't help but think about the joy of discovering new seafood recipes. Whether it's a traditional dish from your childhood or something entirely new, the thrill of exploration is always there - and for good reason.

Seafood has a way of transporting us to a different world, one that's full of flavor and wonder. Whether we're cooking up a storm in the kitchen or sitting down to enjoy a meal out, seafood has a way of connecting us to the natural world.

So next time you're cooking up some seafood, remember to take your time, experiment with new flavors, and most importantly - have fun! For it's in the art of cooking that we find true creativity and joy.

"WEBVTTKind: captionsLanguage: enyou call this show something there had France world know that we're never doing nobody that good people hoping this is they usually like say hey today on from the test no oh it's just go okay coke already they're just their size car - hard action hey guys today I will be showing you one of my favorite dishes is a stuffed squid where we take the tubes of the squid and the tentacles mix it with some shrimp some scallions spices and fresh garlic and ginger rice herbs and I pipe it into the tubes and then we'll grill them up we started off by taking the bodies the tubes they're already been cleaned they you know most of them you get they can they can come pre frozen that's fine they actually freeze really well and I really like cooking with squid because it's a I think it's super delicious I feel like a lot of people who don't like maybe had a bad experience and it's also you know one of the most sustainable fish in the ocean so we're gonna start off just with the bodies and then I have a little a little dry rub that I prepared it's mustard powder onion powder salt pepper a little bit of cayenne and some ground coriander so I'm just gonna cover that over the bodies here dunno a little pinch of salt you know and just give a toss just run a coat I'm nice and evenly and when I was fooling around with this I was I wanted to maybe do one where it's like a wet marinade and I tried like pan frying it but the driver up I just got a great was a great result I like the way it kind of like crusted and cooked on to the squid your funny guy your funny guy okay for my next trick I want to take the shrimp was about you know medium shrimp is about seven here or something and then you know about the same amount of tentacles from the squid so when I buy the squid I just get asked for a mix and then this we're just gonna I'm just gonna mince this up so yeah we're gonna mince these up and I'm gonna mix it with some other aromatics and stuff and we're gonna saute him and sweat them down cook this sweat down some of the aromatics and then mix it with some cooked rice and this is going to be the base for our first stuff squid the filling and then yeah just chopping these up just into small pieces perfect and I'll just add that to the bowl here so I really got the grill fired up you want you want to grill real hot so while you're doing all this oh this stuff turn the grill up get it going you want squid it's like fast and hot or a leg low and slow you know to get away from that kind of like tough chewy yes Gabriela I mean waiting for at least for like a whole week well Gabi I wouldn't want you to wait any longer this is what kind of bottle gourd so I got three scallions that I'm just gonna slice up in three scallions no one's paying attention this is gonna be part of the feeling too good stuff whistle cook with the squid I'll show you okay we're gonna add scallions to the squid make sure yeah I got four cloves garlic and I go one inch trunk the ginger then a microplane May just a little pinch of salt you know for good measure lemongrass Oh smells so good one of my faves I'm just gonna cut this kind of a thin piece I was going to cut a little bit into real real real thing little rings like we did this guy oh yeah what a great ingredient I put it crush it hole like this don't throw that away he crushed that I put it in your soups and your stews Ted beautiful yeah a little Fresno chili I'm gonna do just about half of it same things gonna cut it up in the little rings and then we'll mince it up you know different layers that he I like to have more than just one element if you beautiful so yeah okay oh this here Tommy yeah this is my clipboard can't leave them at it man this is where I do uh you know I write things down so next we're gonna do the tablespoon ponzu we roughly a tablespoon of gochujang which is a nice fermented chili paste that's good stuff and then we'll do like say you know tablespoon or two of olive oil it will do a little pinch of our mixture that we put on the out on the outside nice cool and you can probably do on it too you can probably do this ahead you can even stuff these things ahead and then just cook them off you know if you were having a party or friends over for dinner or something like that but this could probably be made ahead - this would be good just sauteed and put on overpriced Oh a pitchfork yeah delicious okay the hell are we doing oh we heat up my cast iron again we want this hot - it's a squid and we're gonna cook this down only gonna take about 2 minutes to cook it through so I'll take it down and then we're gonna mix it in with some rights so yeah I've got some cooked rice here is just a medium grain white rice and we're gonna use about a cup and a half cooked give or take just a little tear ikkaku which is the Japanese rice seasoning that's got dried bonito sesame you see we probably some msg and we put that on the already stand that's nice so we'll let that hang out let's go start this no there's oil in this yeah I got only one to make sure innocent dogs don't have to be too too wet with the oil don't let that cook down let the shrimp and the and the sweet chemical is cooked scallions start to leak yeah we want to remove as much like water not that there's a ton in there such what the scallions and stuff play moisture kind of cook out the dew step ponds do a little so that when we mix it in with the rice it's not a real real real wet stuffing cuz we're running hot we don't want it to really burn I mean you can pick up a little color and it's kind of deep glazing itself as it goes but you don't want to go walking away from this one that's for sure oh that's it smells so good that makes me water just having a big bowl of ramen I guess see I got a fish broth ramen fish stock ramen I put it just a big scoop of that right in it with the noodles ooh so now I was gonna take our cooked squid and shrimp and some of those aromatics and dump that over the rice and just kind of mix it in and if it's looking like it's got too much shrimp to rice ratio should add a little bit more how we're looking at rental isolation I'm feeling good about this nice you just chop up some herbs do we have little parsley and cilantro tender stems included I put these in last because that was hot we didn't want to cook them and the hot rice so we're kind of like wilt them out right at the end I just fold them in and then this would be a good place to let me if you want the riff around with it tarik I would probably be really good in it basil Thai basil would be awesome if you got it I'm gonna do a little splash more ponzu then we'll do a little special through the stuffing of the bodies I've done it without it it's doable it she's kind of a real pain in the ass with the spoon they get a little slippery but then like the pastry piping bags work great super cheap beautiful we got our filling in the piping bag you want to go dip in the ends you know just they were you about you know about the size of a dime or so because what eventually you're just gonna you know pipe it into there so when you cook these on super high heat on the grill or anything they're gonna make it contract pretty pretty drastically as soon as it hits that heat just wants to sink in and it's gonna it's gonna probably lose a third of its size so you don't need to go pipe it in this thing you know to the gills here you just all show it in there like so then you just do a little puff top and squeeze and pull so you see how that is it's like filled up like right there we have that little bit left over I kind of just flattened it a little and you want that little bit of hanging that little bit of not filled yeah you do these a little bit ahead of time you know Oh Susie man Mary you're having a barbecue again bring hamburgers and hot dogs I'm gonna bring stuff squid don't worry about it I got it oh this one's got a hole in it but that's okay we don't need to throw it away in that case I've just filled a little less and I leave a little bit of room on each side and just keep it kind of in the middle like that and let it just kind of snap and closing if it was filled more to the brim which is a bad idea it starts to kind of push out it'll probably even do it to these and the rice kind of just soaks up all that squid broth kind of juice and it just makes her a really flavorful inside why not stop squid another there you go Bon Appetit we're never gonna go now we're gonna go grill them boom right I'm gonna drop it right here you like I think to start the contract I'll do it in batches you don't want to looking crazy and this thing's on hotman full gas boom see how it's already starting to suck in there and I thought if he's got a lot rolling him around those yeah they kind of just see where all that extra if that wasn't there we overfilled it it would be it would have been just pushing out and they will even still do that a little bit now and some of the filling as it cooks sometimes will start to kind of pop out a little bit at the end I like to use the tongs and just kind of trying to just push it back in a little you just want to keep it right because we are the grill is on super hot and they you know the insides already cooked but you just want to keep rolling it around and try to get an even browning on all the sides and as I start to char up I kind of move them over towards the end a little so them hang out keep hot cook through a little bit but they they cook you know that really it just in a couple minutes and even I like to put them up on their sides on these little little grill grate so that stands up nice you can either char the side I'm pretty cool is that nobody's doing that yet I run a hot dog bun no we're not putting it on a hot dog bun Chris you guys should have some hot dog buns in reserve just and we have some potato salad we're not doing it finally those pyrotechnics like all sausages got my own plate oh yeah well Keith Craig's baby handmade handmade you know it's a celebration all right let's lay some of these bad boys up where I'll go I want you to take a peek nice great does it get sauced no 50 people in the office ketchup on it in my hot dog bun though right oh you two and a half years old I've been hanging out with my kids too much look at that cross cut like great cross-section yeah right really really neat is awesome hmm I'm super flavourful chili heat it's like right there real nice but the Urbanus kind of pulls it back a little bit whoo got a little heat oh yeah but like not like but it's complex see what a rogue's gallery of flavors it's got nowhere to hide right right pretty good job well done super easy dish for the most part cheap for the most part and it's just different it's fun I mean it almost seats it's spicy you want to have it like a cold beer or a lemonade or something you know scream summer super super great just you know just a beautiful protein and yeah hope you guys make it I'd love to hear what you guys do it's great in the old comments below anything like that and yeah if enough of you guys request this maybe they'll make me write it up as a formal recipe but for the most part cooking's about having fun rip around this is just an inspiration piece have fun bone Appetit all right yes good stuff good thing it's not a recipe oh I'm sorry you can every want to make this recipe don't swipe up or anything like that don't go on be a car just watch the video a thousand times and take notesyou call this show something there had France world know that we're never doing nobody that good people hoping this is they usually like say hey today on from the test no oh it's just go okay coke already they're just their size car - hard action hey guys today I will be showing you one of my favorite dishes is a stuffed squid where we take the tubes of the squid and the tentacles mix it with some shrimp some scallions spices and fresh garlic and ginger rice herbs and I pipe it into the tubes and then we'll grill them up we started off by taking the bodies the tubes they're already been cleaned they you know most of them you get they can they can come pre frozen that's fine they actually freeze really well and I really like cooking with squid because it's a I think it's super delicious I feel like a lot of people who don't like maybe had a bad experience and it's also you know one of the most sustainable fish in the ocean so we're gonna start off just with the bodies and then I have a little a little dry rub that I prepared it's mustard powder onion powder salt pepper a little bit of cayenne and some ground coriander so I'm just gonna cover that over the bodies here dunno a little pinch of salt you know and just give a toss just run a coat I'm nice and evenly and when I was fooling around with this I was I wanted to maybe do one where it's like a wet marinade and I tried like pan frying it but the driver up I just got a great was a great result I like the way it kind of like crusted and cooked on to the squid your funny guy your funny guy okay for my next trick I want to take the shrimp was about you know medium shrimp is about seven here or something and then you know about the same amount of tentacles from the squid so when I buy the squid I just get asked for a mix and then this we're just gonna I'm just gonna mince this up so yeah we're gonna mince these up and I'm gonna mix it with some other aromatics and stuff and we're gonna saute him and sweat them down cook this sweat down some of the aromatics and then mix it with some cooked rice and this is going to be the base for our first stuff squid the filling and then yeah just chopping these up just into small pieces perfect and I'll just add that to the bowl here so I really got the grill fired up you want you want to grill real hot so while you're doing all this oh this stuff turn the grill up get it going you want squid it's like fast and hot or a leg low and slow you know to get away from that kind of like tough chewy yes Gabriela I mean waiting for at least for like a whole week well Gabi I wouldn't want you to wait any longer this is what kind of bottle gourd so I got three scallions that I'm just gonna slice up in three scallions no one's paying attention this is gonna be part of the feeling too good stuff whistle cook with the squid I'll show you okay we're gonna add scallions to the squid make sure yeah I got four cloves garlic and I go one inch trunk the ginger then a microplane May just a little pinch of salt you know for good measure lemongrass Oh smells so good one of my faves I'm just gonna cut this kind of a thin piece I was going to cut a little bit into real real real thing little rings like we did this guy oh yeah what a great ingredient I put it crush it hole like this don't throw that away he crushed that I put it in your soups and your stews Ted beautiful yeah a little Fresno chili I'm gonna do just about half of it same things gonna cut it up in the little rings and then we'll mince it up you know different layers that he I like to have more than just one element if you beautiful so yeah okay oh this here Tommy yeah this is my clipboard can't leave them at it man this is where I do uh you know I write things down so next we're gonna do the tablespoon ponzu we roughly a tablespoon of gochujang which is a nice fermented chili paste that's good stuff and then we'll do like say you know tablespoon or two of olive oil it will do a little pinch of our mixture that we put on the out on the outside nice cool and you can probably do on it too you can probably do this ahead you can even stuff these things ahead and then just cook them off you know if you were having a party or friends over for dinner or something like that but this could probably be made ahead - this would be good just sauteed and put on overpriced Oh a pitchfork yeah delicious okay the hell are we doing oh we heat up my cast iron again we want this hot - it's a squid and we're gonna cook this down only gonna take about 2 minutes to cook it through so I'll take it down and then we're gonna mix it in with some rights so yeah I've got some cooked rice here is just a medium grain white rice and we're gonna use about a cup and a half cooked give or take just a little tear ikkaku which is the Japanese rice seasoning that's got dried bonito sesame you see we probably some msg and we put that on the already stand that's nice so we'll let that hang out let's go start this no there's oil in this yeah I got only one to make sure innocent dogs don't have to be too too wet with the oil don't let that cook down let the shrimp and the and the sweet chemical is cooked scallions start to leak yeah we want to remove as much like water not that there's a ton in there such what the scallions and stuff play moisture kind of cook out the dew step ponds do a little so that when we mix it in with the rice it's not a real real real wet stuffing cuz we're running hot we don't want it to really burn I mean you can pick up a little color and it's kind of deep glazing itself as it goes but you don't want to go walking away from this one that's for sure oh that's it smells so good that makes me water just having a big bowl of ramen I guess see I got a fish broth ramen fish stock ramen I put it just a big scoop of that right in it with the noodles ooh so now I was gonna take our cooked squid and shrimp and some of those aromatics and dump that over the rice and just kind of mix it in and if it's looking like it's got too much shrimp to rice ratio should add a little bit more how we're looking at rental isolation I'm feeling good about this nice you just chop up some herbs do we have little parsley and cilantro tender stems included I put these in last because that was hot we didn't want to cook them and the hot rice so we're kind of like wilt them out right at the end I just fold them in and then this would be a good place to let me if you want the riff around with it tarik I would probably be really good in it basil Thai basil would be awesome if you got it I'm gonna do a little splash more ponzu then we'll do a little special through the stuffing of the bodies I've done it without it it's doable it she's kind of a real pain in the ass with the spoon they get a little slippery but then like the pastry piping bags work great super cheap beautiful we got our filling in the piping bag you want to go dip in the ends you know just they were you about you know about the size of a dime or so because what eventually you're just gonna you know pipe it into there so when you cook these on super high heat on the grill or anything they're gonna make it contract pretty pretty drastically as soon as it hits that heat just wants to sink in and it's gonna it's gonna probably lose a third of its size so you don't need to go pipe it in this thing you know to the gills here you just all show it in there like so then you just do a little puff top and squeeze and pull so you see how that is it's like filled up like right there we have that little bit left over I kind of just flattened it a little and you want that little bit of hanging that little bit of not filled yeah you do these a little bit ahead of time you know Oh Susie man Mary you're having a barbecue again bring hamburgers and hot dogs I'm gonna bring stuff squid don't worry about it I got it oh this one's got a hole in it but that's okay we don't need to throw it away in that case I've just filled a little less and I leave a little bit of room on each side and just keep it kind of in the middle like that and let it just kind of snap and closing if it was filled more to the brim which is a bad idea it starts to kind of push out it'll probably even do it to these and the rice kind of just soaks up all that squid broth kind of juice and it just makes her a really flavorful inside why not stop squid another there you go Bon Appetit we're never gonna go now we're gonna go grill them boom right I'm gonna drop it right here you like I think to start the contract I'll do it in batches you don't want to looking crazy and this thing's on hotman full gas boom see how it's already starting to suck in there and I thought if he's got a lot rolling him around those yeah they kind of just see where all that extra if that wasn't there we overfilled it it would be it would have been just pushing out and they will even still do that a little bit now and some of the filling as it cooks sometimes will start to kind of pop out a little bit at the end I like to use the tongs and just kind of trying to just push it back in a little you just want to keep it right because we are the grill is on super hot and they you know the insides already cooked but you just want to keep rolling it around and try to get an even browning on all the sides and as I start to char up I kind of move them over towards the end a little so them hang out keep hot cook through a little bit but they they cook you know that really it just in a couple minutes and even I like to put them up on their sides on these little little grill grate so that stands up nice you can either char the side I'm pretty cool is that nobody's doing that yet I run a hot dog bun no we're not putting it on a hot dog bun Chris you guys should have some hot dog buns in reserve just and we have some potato salad we're not doing it finally those pyrotechnics like all sausages got my own plate oh yeah well Keith Craig's baby handmade handmade you know it's a celebration all right let's lay some of these bad boys up where I'll go I want you to take a peek nice great does it get sauced no 50 people in the office ketchup on it in my hot dog bun though right oh you two and a half years old I've been hanging out with my kids too much look at that cross cut like great cross-section yeah right really really neat is awesome hmm I'm super flavourful chili heat it's like right there real nice but the Urbanus kind of pulls it back a little bit whoo got a little heat oh yeah but like not like but it's complex see what a rogue's gallery of flavors it's got nowhere to hide right right pretty good job well done super easy dish for the most part cheap for the most part and it's just different it's fun I mean it almost seats it's spicy you want to have it like a cold beer or a lemonade or something you know scream summer super super great just you know just a beautiful protein and yeah hope you guys make it I'd love to hear what you guys do it's great in the old comments below anything like that and yeah if enough of you guys request this maybe they'll make me write it up as a formal recipe but for the most part cooking's about having fun rip around this is just an inspiration piece have fun bone Appetit all right yes good stuff good thing it's not a recipe oh I'm sorry you can every want to make this recipe don't swipe up or anything like that don't go on be a car just watch the video a thousand times and take notes\n"