Grilled Squid with Eritrean Spices

Ingredients

While the original Thai dish, Pla muek yang, features grilled squid with Thai spices and flavors, this adapted Eritrean version incorporates traditional Eritrean spices, such as berbere, to create a unique and distinct flavor profile. The cooking technique remains the same, with the squid being grilled to perfection. We alse have the original recipe for Pla muek yang, so you can check it out.

• 500 grams (1.1 lbs) squid, cleaned and scored 500 grams (1.1 lbs) squid, cleaned and scored
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 teaspoons berbere spice blend 2 teaspoons berbere spice blend
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 4g, 0g
• Protein: 23g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, lemon juice, berbere spice blend, paprika, cumin, coriander, and salt.
2. 2.
   Add the cleaned and scored squid to the marinade, ensuring it is well coated. Let it marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Grill the squid for 2-3 minutes per side, or until it is cooked through and has a slight char.
5. 5.
   Remove the squid from the grill and garnish with fresh cilantro.
6. 6.
   Serve hot and enjoy!

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly, removing any innards and the transparent cartilage. Scoring the squid helps it cook evenly and allows the marinade to penetrate the flesh.

Tips & Tricks

• If you can't find berbere spice blend, you can make your own by combining chili powder, paprika, cayenne pepper, ginger, garlic powder, and other aromatic spices.
• Serve the grilled squid with a squeeze of fresh lemon juice for an extra burst of citrus flavor.
• If you prefer a milder spice level, reduce the amount of berbere spice blend or substitute it with a milder chili powder.

Serving advice

Serve the Grilled Squid with Eritrean Spices as a main course alongside a fresh salad or steamed vegetables. It pairs well with injera, a traditional Eritrean flatbread, or rice.

Presentation advice

Arrange the grilled squid on a platter, garnished with fresh cilantro leaves. Drizzle some olive oil over the top for an added glossy finish. Serve with lemon wedges on the side for an attractive presentation.