Smoked Squid
Tender squid is marinated in a spicy mixture of lemon, oregano, and garlic, then slowly smoked at low temperature. The gentle hot smoking keeps the meat juicy and tender while absorbing a delicious smoky note. A Mediterranean flavor experience straight from the smoker.
Ingredients(for 1 kg)
Instructions
Prepare squid
15 min.Wash squid tubes and pat dry. Score the outside of the tubes with a knife in a diamond pattern (not too deep). Separate tentacles and set aside.
Marinating
1-2 hrs.Stir together olive oil, lemon juice, garlic, oregano, salt, and pepper to form a marinade. Add squid tubes and tentacles and marinate covered for 1-2 hours in the refrigerator.
Smoking
45-60 min.Preheat smoker to 100-110 °C and add alder wood. Remove squid from marinade, drain, and spread on the grate. Smoke at low temperature until a core temperature of 63-68 °C is reached.
Rest and serve
5 min.Let squid rest for 5 minutes, then cut into rings. Serve with lemon wedges, fresh parsley, and a drizzle of olive oil. Toasted bread or arugula salad pairs well.
Pro Tip
Squid should be cooked either very briefly (2-3 minutes) or very long (45+ minutes) – anything in between makes it rubbery. The low-temperature smoking method is ideal for maintaining a tender texture. Scoring the tubes in a diamond pattern helps for even cooking.
Glossary Terms
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.