La Mora Romagnola
Grilled Tamarind Squids: A Bright, Bold Fusion of Sweet, Sour and Smoky Flavors
Few dishes capture the essence of coastal cooking as beautifully as grilled tamarind squids. This recipe brings together the natural sweetness of fresh squid and the irresistible tang of tamarind, creating a vibrant fusion that feels both exotic and deeply comforting.
Imagine squid searing on a hot grill, the edges caramelizing just enough to enhance their delicate flavor. Now picture each piece brushed with a glossy tamarind glaze—sweet, sour, slightly fruity, and packed with character. The contrast is what makes this dish unforgettable: smoky notes from the grill paired with the bright acidity of tamarind create a perfectly balanced bite.
What makes grilled tamarind squids stand out:
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Tender, charred squid delivers a clean, ocean-fresh taste with a hint of smokiness.
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Rich tamarind paste adds complexity, offering citrusy depth without overpowering the seafood.
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A simple preparation lets the ingredients shine while giving the dish a modern, global twist.
Ideal for summer dinners, seaside cookouts, or anyone who loves bold flavors, grilled tamarind squids are a celebration of freshness and contrast. It’s a dish that feels adventurous yet approachable—proof that even the simplest ingredients can become extraordinary when treated with care.
If you’re looking for a vibrant seafood option that stands out on any menu, this tamarind-kissed grilled squid is an absolute must.
Grilled tamarind squid.
Ingredients
- 1 squid calamari medium size
- 3 tbsp oil vegetable oil
- 1 tbsp garlic minced
- 1 tbsp shallot minced
- 1 tbsp scallion white
- 150 ml tamarind juice
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tbsp sugar
- 1 tbsp chilli paste
Instructions
- Make sure your squid is cleaned. You can slice it into rings or cut it open.
- Heat 1 tbsp of oil in a wok or large pan over medium-high heat. Add the squid and pan-fry quickly for about 1−2 minutes until it just curls and turns opaque. Do not overcook it! Remove the squid immediately and set it aside.
- Wipe the pan clean. Add 2 tbsp of oil and heat over medium heat. Add the minced garlic, shallot, scallion white, and fresh chili. Fry until fragrant, about 30 seconds to 1 minute.
- Pour in the 150 ml of tamarind juice.
- Add the fish sauce, oyster sauce, sugar, and chili paste. Stir everything together well.
- Bring the sauce to a boil, then reduce the heat to a simmer. Allow the sauce to reduce for several minutes until it thickens slightly and coats the back of a spoon. This concentrates all the amazing sweet-and-sour flavor!
- Once the sauce has reduced to your liking, add the pan-fried squid back into the pan.
- Quickly toss the squid in the tamarind sauce and mix well.
