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🍽️ Grilled Squid Rings with Fennel-Dill Salt

204 kcal · 30 min · 4 servings

Ingredients

• 600 g Calamari (kitchen-ready)
• 1 clove of garlic
• 4 baby fennel
• 2 tbsp olive oil
• 2 tsp sea salt
• 1 untreated lemon (zest)
• 1 tsp fennel seeds
• 1 tsp fresh chopped dill
• pepper (from the mill)
• 1 dash lemon juice

Instructions

1. 1. Rinse the squid pieces under cold water and pat them dry with a kitchen towel.
2. 2. Cut the tentacles off the bodies and divide the bodies into bite-sized pieces.
3. 3. Score the meat pieces in a crosshatch pattern with a sharp knife so they curl up nicely when cooked.
4. 4. Place the prepared squid pieces in a large bowl.
5. 5. Peel the garlic cloves and chop them very finely.
6. 6. Wash the fennel, remove the hard cores, and slice the vegetable thinly.
7. 7. Set aside a few tender fennel fronds for decoration.
8. 8. Mix the squid with the chopped garlic, fennel slices, and oil in the bowl.
9. 9. Preheat your grill to high heat.
10. 10. Place the marinated squid on the hot grill grate.
11. 11. Grill the squid for about 6 minutes, turning it regularly so it cooks evenly on all sides.
12. 12. Take a small bowl and add the salt, lemon zest, fennel seeds, dill, and pepper.
13. 13. Mix these ingredients well together to create your aromatic seasoned salt.
14. 14. Remove the grilled squid from the grate and place it on a serving platter.
15. 15. Drizzle fresh lemon juice over the squid.
16. 16. Sprinkle the prepared seasoned salt evenly over the top.
17. 17. Garnish the dish with the reserved fennel fronds and serve immediately.

Nutrition per serving

• kcal: 204
• Protein: 26 g · Fett/Fat: 7 g · Carbs: 8 g