Fire Grilled Squid with Garlic Butter (Rhode Island Style) | Arteflame

Introduction

Close your eyes and imagine the salty breeze of a New England summer evening. The aroma of sizzling garlic and the sharp tang of vinegar peppers hits the air, instantly making your mouth water. This Rhode Island Fire-Grilled Squid captures that coastal magic perfectly—tender rings of calamari kissed by the wood fire, bathed in a rich, spicy butter sauce. Unlike the heavy fried versions often found in seaside shacks, this dish is vibrant, smoky, and dangerously poppable.

Why This Recipe Steals the Show

While traditional calamari involves the heavy batter and mess of deep-frying, this version is all about the primal elegance of the grill. It is incredibly fast—ready in minutes—yet feels like a high-end restaurant appetizer. The combination of smoky char from the Arteflame flat top and the bright heat of pickled cherry peppers creates a flavor profile that is addictive, light, and totally unforgettable. It is the ultimate effortless crowd-pleaser for seafood lovers.

Chef’s Notes for Perfection

• Dryness is key: Moisture is the enemy of a good sear. Pat the squid completely dry with paper towels before seasoning to prevent it from steaming in its own juices.
• Watch the clock: Squid cooks in a flash. Two minutes per side on the hot cooktop is all you need for that perfect snap without the rubbery texture.

Easy Swaps

Can't find hot cherry peppers? Sliced banana peppers mixed with a pinch of red pepper flakes work beautifully to mimic that signature tang and heat. For a dairy-free option, swap the butter for a high-quality olive oil or ghee to keep the richness without the lactose.

Ingredients

The Squid

• 2 lbs fresh squid, cleaned (tubes and tentacles)
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper

The Rhode Island Sauce

• 1 stick (1/2 cup) unsalted butter
• 4 cloves garlic, finely minced
• 1/2 cup sliced hot cherry peppers (pickled, in jar)
• 2 tbsp cherry pepper brine (from the jar)
• 1/2 fresh lemon, juiced
• 1/4 cup fresh parsley, chopped

Instructions

Step 1: Fire Up the Grill

1. Start by building a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals to heat the carbon steel cooktop.
2. Aim for a surface temperature of roughly 400°F to 450°F. The center of the cooktop will be the hottest, while the outer edges will be cooler, perfect for keeping the sauce warm later.
3. Wipe the cooktop down with a thin layer of oil to season it just before cooking.

Step 2: Prep the Squid

1. While the grill heats, rinse your squid tubes and tentacles thoroughly under cold water.
2. Pat them completely dry with paper towels. This is the most crucial step; excess moisture creates steam, which leads to rubbery squid. You want them dry to ensure a sear.
3. In a large bowl, toss the dried squid with olive oil, salt, and black pepper until evenly coated.

Step 3: Prepare the Sauce

1. Place a heat-safe sauce pot or small cast-iron skillet directly on a flat area of the grill near the fire.
2. Add the butter and allow it to melt completely until it begins to foam slightly.
3. Stir in the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
4. Add the sliced hot cherry peppers, brine, and lemon juice. Let the sauce simmer gently for 2-3 minutes to meld the flavors. Move the pot to the cooler outer edge of the grill to keep warm.

Step 4: Grill the Squid

1. Place the squid tubes and tentacles directly onto the hot flat cooktop. Do not overcrowd them; give them space to sizzle.
2. Sear the squid for roughly 2 minutes per side. You are looking for a golden-brown crust and an opaque white color.
3. The tubes may puff up slightly; this is normal. Be careful not to overcook, as squid can turn tough quickly. Total cooking time should be under 4-5 minutes.

Step 5: Combine and Serve

1. As you pull the squid off the grill, transfer it immediately into a large clean mixing bowl.
2. Pour the warm garlic-cherry pepper butter sauce over the grilled squid.
3. Toss vigorously to coat every piece in the spicy, buttery mixture.
4. Transfer to a serving platter and garnish generously with fresh chopped parsley. Serve immediately with lemon wedges.

Tips for Success

Achieving restaurant-quality grilled calamari comes down to two main factors: moisture control and timing. As mentioned in the instructions, you must dry the squid thoroughly. If the squid is wet, it will boil in its own juices on the grill, resulting in a chewy, rubbery texture rather than a tender, snapped bite. Use multiple paper towels if necessary to ensure the surface is tacky and dry before oiling.

Secondly, do not walk away from the grill. Squid cooks incredibly fast. The difference between tender and tough is often a matter of thirty seconds. Watch the color closely; the moment the translucent flesh turns opaque white and gains a nice char, it is time to flip or remove it. Utilizing the different heat zones of the Arteflame is helpful here—if a piece is cooking too fast, slide it to the outer edge rather than removing it entirely, keeping it warm without toughening the meat.

Variations

While the Rhode Island style is iconic, squid is a versatile protein that absorbs flavor beautifully. You can easily pivot this recipe to match different cuisines by swapping out the sauce components while keeping the grilling technique the same.

• Mediterranean Lemon-Herb: Omit the cherry peppers and increase the lemon juice. Add capers, oregano, and a splash of white wine to the butter sauce for a classic Mediterranean profile.
• Asian Fusion: Swap the butter for sesame oil and soy sauce. Replace the cherry peppers with fresh ginger and chili paste (sambal oelek), and garnish with scallions instead of parsley.
• Spicy Fra Diavolo: Instead of a butter base, use a quick tomato marinara on the grill. Add red pepper flakes and the cherry peppers for a red sauce version that packs a punch.
• Chorizo & Calamari: Grill slices of spicy chorizo alongside the squid. Toss them together at the end with smoked paprika oil for a Spanish-inspired surf and turf.
• Lime & Cilantro: For a fresher, taco-style vibe, swap lemon for lime, parsley for cilantro, and add a dash of cumin to the seasoning rub.

Best Pairings

This dish is rich, buttery, and spicy, so it requires beverages and sides that can cut through that richness and refresh the palate. A crisp, acidic white wine is the traditional pairing; look for a Sauvignon Blanc or a dry Pinot Grigio. The acidity in the wine mirrors the lemon and vinegar in the peppers, creating a harmonious balance. For beer lovers, a light Pilsner or a summer ale works wonders, offering a crisp finish that cools down the heat from the cherry peppers.

Regarding food pairings, you absolutely need a vehicle for the extra sauce. A loaf of crusty sourdough or grilled baguette slices is non-negotiable for mopping up the garlic butter. If serving this as a main course, pair it with a light arugula salad dressed simply with vinaigrette, or grilled asparagus. Avoid heavy starch sides like mashed potatoes, as the buttery squid is rich enough on its own.

Conclusion

Mastering Rhode Island Fire-Grilled Squid on the Arteflame is a testament to how simple ingredients, when treated with respect and high heat, can create a world-class dining experience. This recipe moves beyond the typical fried calamari appetizer, offering a healthier, smokier, and more interactive way to enjoy seafood. The combination of the charred, tender squid with the bite of vinegar peppers and the richness of garlic butter is a flavor profile that lingers in your memory.

Whether you are a seasoned pitmaster or new to flat-top grilling, this dish is approachable and rewarding. It captures the spirit of coastal summer dining—messy, flavorful, and best shared with friends. So light the fire, prep your ingredients, and get ready to transport your taste buds straight to the shores of Rhode Island.