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Mực rang muối (salt-roasted squid): recipe illustration
Fish & seafood

Mực rang muối (salt-roasted squid)

Whole or cut squid, dried then grilled and sprinkled with peppered salt. The dish is eaten as a crispy, slightly smoky snack, often with lime and a spicy dipping sauce, in seaside bars.

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Ingredients

Ingredients

Sel parfumé

Spices & seasoning

Optional extras

On the side

Nutrition facts

154 kcal per serving

Protein
21.9 g
Carbohydrates
4.2 g
of which sugars
0.3 g
Fat
5.4 g
of which saturated fat
0.8 g
Fiber
0.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Clean the squid, open them flat and score diamond shapes on the inside.
  2. Dry them very thoroughly with paper towels.
  3. Mix the coarse salt, pepper, cayenne and finely chopped garlic.
  4. Brush the squid with oil, then rub them with the spice mixture.
  5. Pan-grill in a very hot cast-iron pan for 2 to 3 minutes per side, until they curl up and turn golden.
  6. Squeeze lime over them and serve immediately with chili sauce and salad leaves.

Variations and tips

Barbecue version. Grill the squid on a very hot rack, 1 to 2 minutes per side, for a smokier taste.

With what's available here. Cleaned frozen squid is easy to find in supermarkets; thaw it well and dry it before cooking.

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Original Ecomely recipe.