Cipollinis are a small flat onion with annoying papery skin that is sometimes hard to peel. Do not let this put you off because they are sweet and are perfect for roasting, or pickling or even in salads. They are bulbing onions that are harvested about 100 days after planting and are a yellow to brown onion but also come in a red variety too. If you are familiar with Italian food you will probably have eaten them in Italy fresh or roasted or out of a jar. They are a major crop in the North of Italy and have been growing there for hundreds of years. Well, guess what Italians, they are now growing in Australia.
For this dish, be sure to buy the very best, freshest squid. If you can’t find squid use prawns or scallops.
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Grilled Squid with Cipollini Onions and Balsamic
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
Smoky grilled squid tossed with sweet roasted onions and fresh veggies. A bright, flavorful summer salad.
Ingredients
- 1 (1 kg) squid
- 1 tsp chopped thyme
- 1 tsp lemon zest
- 2 tbsp olive oil
- 6 (120 g) baby cucumbers
- 1/2 cups (118 ml) black olives
- 1 cups (237 ml) sliced cherry tomatoes
- 1/4 cups (59 ml) sliced parsley
- 1 lbs (500 g) cipolinni onions
- 4 tbsp Balsamic vinegar
- 4 tbsp olive oil
- 2 tbsp honey
- 4 sprigs picked chopped thyme
- Salt and pepper
- Juice of 1 lemon
- 1 tbsp quality balsamic
- 1 heaped tsp dijon mustard
- 3 tbsp Olive Oil
- 1 sprig of thyme
- 1 clove of garlic
Instructions
- Clean and finely slice the squid and put it in a bowl with lemon zest, olive oil, and chopped thyme. Refrigerate until needed.
- Set the oven to 350°F (177°C). Line a baking tray with baking paper.
- Put balsamic vinegar, honey oil, and thyme into a bowl.
- Peel the onions by dropping them into boiling water for 1 minute, then draining to remove the skin. Peel.
- Toss the onions in the balsamic mixture, then onto the baking tray. Cover with foil and roast for 25 minutes. Discard the foil and roast a further 20 minutes, or until caramelized and soft. Set aside.
To make the dressing
- Put olive oil, lemon juice, balsamic vinegar (and honey, if using), whole thyme, garlic, salt, and pepper into a jar and shake until emulsified.
- Heat the BBQ or grill plate while you prepare the salad.
- Put the cucumbers, olives, parsley, tomatoes, and onions into a bowl.
- Toss the squid onto the grill, adding the thick tentacles first. Let them scorch and turn opaque for 2 minutes before adding the remaining squid and cook until charred and opaque, approximately 3 minutes.
- Let the squid rest for a couple of minutes; otherwise, it will be tough.
- Add the squid to the salad and toss with half the dressing. Taste and add more if needed.
Notes
- For extra tender squid, score the body lightly before grilling.
- To speed up caramelization, halve the cipollini onions before roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
How do I prevent the squid from becoming rubbery on the grill?
The key rule with squid is to cook it either very quickly over high heat (2 to 3 minutes total) or very slowly for a long braise. Anything in between turns it tough. Make sure your grill is very hot before the squid goes on.
Do I need to clean the squid myself?
Many fishmongers sell squid already cleaned. If you are cleaning it yourself, pull out the head and innards, remove the quill from inside the body, and peel off the outer skin. Rinse everything well.
What are cipollini onions and can I use a different onion?
Cipollini are small, flat Italian onions with a naturally sweet flavor that caramelizes well on the grill. If you cannot find them, small shallots or pearl onions (blanched and peeled) are the closest substitute.
