Grilled Squid (Massachusetts New Bedford Style) | Arteflame

Introduction

There is nothing quite like the aroma of salt air mixing with the smoky scent of paprika on a warm evening. This New Bedford Style Grilled Squid recipe captures that exact mood, transporting you straight to the historic Massachusetts docks with every bite. The dish features tender rings of fresh squid that are flash-seared to perfection, mingling with the savory heat of linguica and the bright tang of banana peppers. It is a rustic, coastal feast that feels special enough for a dinner party but is simple enough for a weeknight meal under the stars.

Why This Recipe is a Keeper

I absolutely adore this dish because it shatters the misconception that calamari has to be deep-fried to be delicious. By grilling on the Arteflame, you achieve a restaurant-quality char that highlights the natural sweetness of the seafood without the heavy batter. The combination of land and sea creates a flavor profile that is both rich and surprisingly light, making it a guaranteed crowd-pleaser for seafood lovers who crave bold, savory notes.

Tips for Success

• Dry is Key: Moisture prevents a good sear. Be sure to pat your squid rings completely dry with paper towels before seasoning; otherwise, they will steam rather than grill.
• Watch the Clock: Squid cooks incredibly fast—usually in just 2 to 3 minutes. Keep it moving on the high heat and pull it off the moment it turns opaque to ensure a buttery, tender texture.
• Utilize the Fat: Don’t waste the flavorful oils rendered from the linguica sausage. Use that spicy, orange-hued fat to grill your onions and peppers for an extra layer of depth.

Ingredient Substitutions

If you cannot find traditional Portuguese linguica, you can easily swap it for Spanish chorizo or a spicy Andouille sausage. For those who prefer a milder dish, sweet bell peppers can replace the hot banana peppers, though I recommend adding a splash of vinegar at the end to maintain that signature acidic balance.

Ingredients

The Seafood & Meats

• 1.5 lbs fresh squid (calamari), tubes cleaned and cut into rings, tentacles left whole
• 8 oz Linguica or Chourico (Portuguese sausage), sliced into rounds

The Vegetables & Aromatics

• 4-5 Hot Banana Peppers, sliced into rings (seeds removed for less heat)
• 1 large Sweet Onion, sliced into strips
• 4 cloves Garlic, minced
• 1/4 cup fresh Parsley, chopped

The Sauce & Seasoning

• 1/2 stick Unsalted Butter
• 2 tbsp Extra Virgin Olive Oil
• 1 Lemon (half for juice, half sliced for grilling)
• 1 tsp Paprika (smoked or sweet)
• Salt and freshly cracked Black Pepper to taste
• Optional: Hot sauce or crushed red pepper flakes for extra kick

Instructions

Step 1: Prep the Squid and Sausage

1. Begin by thoroughly rinsing the squid under cold water. Pat it completely dry with paper towels; removing excess moisture is crucial for getting a good sear rather than steaming the meat.
2. Slice the tubes into 1/2-inch rings and leave the tentacles whole.
3. Slice the Linguica or Chourico into coin-sized rounds.
4. Toss the squid lightly in 1 tablespoon of olive oil, salt, and pepper, then set aside.

Step 2: Fire Up the Arteflame

1. Light your Arteflame grill. Aim for a medium-high fire.
2. Allow the cooktop to heat up for about 15-20 minutes. You want the center to be very hot for the squid and the outer flat top to be medium-hot for the vegetables and sausage.
3. Lightly oil the cooktop surface to prevent sticking.

Step 3: Sear the Aromatics and Sausage

1. Place the sliced Linguica on the flat cooktop. Grill until the fat renders and the edges become crispy and golden brown.
2. Move the sausage to the cooler outer edge of the grill.
3. In the rendered sausage fat (add a little olive oil if needed), add the sliced onions and banana peppers. Grill them until soft and slightly charred.
4. Add the minced garlic toward the end of the vegetable cooking time so it becomes fragrant but does not burn. Mix the veggies and sausage together on the cooler zone.

Step 4: Grill the Squid

1. Move the combined sausage and vegetable mixture to a warming zone on the grill edge.
2. Add the butter to the hotter section of the plancha near the center. Once melted and bubbling, place the squid rings and tentacles directly onto the hot surface.
3. Sear quickly! Squid only needs about 2-3 minutes total. Toss frequently with a spatula. You want a nice golden sear without overcooking, which makes it rubbery.
4. Grill the lemon slices for 1 minute on each side until charred.

Step 5: Combine and Serve

1. Once the squid is opaque and tender, immediately toss it with the sausage, peppers, and onion mixture right on the grill.
2. Squeeze half a lemon over the entire mixture.
3. Sprinkle with paprika and fresh parsley.
4. Remove from the grill immediately and transfer to a serving platter, garnished with the grilled lemon slices.

Tips

Cooking squid can be intimidating for home cooks because of the fear of creating a "rubbery" texture. The secret lies in the cooking time: you must cook it either very quickly (under 3 minutes) over high heat or very slowly (over 30 minutes) in a stew. For the Arteflame, we are utilizing the fast method. Ensure your plancha is searing hot before the squid hits the metal. If the squid releases water, push the liquid into the fire so the meat continues to fry rather than boil.

Another pro tip for this specific New Bedford style is to utilize the rendered fat from the Linguica. This Portuguese sausage is paprika-heavy and fatty. By cooking your onions and peppers in this orange-hued oil, you infuse the entire dish with a depth of flavor that butter alone cannot achieve. If you cannot find fresh banana peppers, jarred pickled banana peppers work as a fantastic substitute and add a nice vinegar acidity to cut through the richness.

Variations

While the classic New Bedford recipe relies on the holy trinity of squid, linguica, and banana peppers, there are several ways to adapt this dish to your palate or pantry availability. Here are a few variations to try on your Arteflame:

• The Rhode Island Twist: Omit the sausage and add chopped cherry peppers and a splash of balsamic vinegar at the very end for a tangy, spicy kick.
• Surf and Turf Supreme: Add shrimp or scallops to the grill alongside the squid. They cook in roughly the same amount of time and pair beautifully with the garlic butter sauce.
• The Carb Lover: Add pre-boiled sliced potatoes to the plancha. Fry them in the sausage fat until crispy before tossing them with the squid mixture.
• Extra Spicy: Swap the sweet paprika for cayenne pepper and add fresh sliced jalapeños instead of banana peppers for a fiery version.
• Herbal Freshness: If you aren't a fan of heavy garlic, increase the lemon juice and add fresh cilantro and mint instead of parsley for a brighter, lighter finish.

Best pairings

This dish is robust and savory, requiring beverages and sides that can stand up to the garlic and spice while refreshing the palate. The most traditional pairing is a crisp, cold Vinho Verde. This young Portuguese white wine has a slight effervescence and high acidity that cuts through the richness of the butter and sausage fat perfectly. A Sauvignon Blanc or a light lager beer also works wonders with these flavors.

For food pairings, crusty bread is non-negotiable. You will want a toasted baguette or Portuguese pops (papo secos) to mop up the delicious garlic-paprika sauce left on the plate. If you want to turn this appetizer into a full meal, serve it over a bed of saffron rice or alongside corn on the cob grilled directly on the Arteflame. A simple green salad with a vinaigrette dressing also helps balance the heavy, savory elements of the sausage and squid.

Conclusion

New Bedford Style Grilled Squid is more than just a recipe; it is a celebration of coastal culture and bold flavors. By using the Arteflame grill, you replicate the intense heat of a commercial kitchen, ensuring the squid remains tender while the vegetables achieve that perfect stir-fry char. It is a dish that looks impressive, smells incredible, and tastes like a summer vacation on the Atlantic coast.

We hope this recipe inspires you to try something new on your grill. The combination of land and sea—spicy pork sausage and fresh calamari—creates a unique umami profile that is hard to beat. Gather your friends, pour some wine, and enjoy this authentic taste of Massachusetts right in your own backyard. Don't forget to share your culinary creations with the Arteflame community!