Rhode Island Fire-Grilled Squid with Garlic Butter

Introduction

There's something magical about perfectly grilled seafood. And when you're working with fresh Rhode Island squid, the goal is to enhance its natural sweetness through high-heat grilling and an indulgent garlic butter finish. Using the Arteflame Grill, which delivers an unmatched sear at over 1,000°F, allows us to achieve restaurant-quality results right in your backyard. The solid steel flat top griddle locks in flavor and lets everything sizzle to perfection without burning. This dish is as much about the technique as it is about the ingredients—simple, honest, and downright delicious.

Ingredients

• 1 pound fresh Rhode Island squid, cleaned and patted dry
• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 lemon, cut into wedges
• Salt, to taste
• Freshly cracked black pepper, to taste
• Optional: red pepper flakes for heat

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins on the grill base and pour vegetable oil over them.
2. Stack dry firewood on top of the soaked napkins.
3. Light the napkins and allow the firewood to catch. Let the grill heat for about 20 minutes until the center grate reaches searing temperature (1,000°F) and the flat cooktop is evenly hot.

Step 2: Prepare the garlic butter

1. In a small heat-safe bowl, combine the melted butter with minced garlic and a pinch of salt.
2. Place the bowl on the outer flat top of the grill to infuse the garlic into the butter while you prepare the squid.

Step 3: Grill the squid

1. Season the squid lightly with salt and pepper.
2. Place the squid directly on the flat cooktop, closer to the inner edge for a higher sear or toward the outer edge for gentler heat, depending on thickness.
3. Grill for about 1–2 minutes per side. Squid cooks quickly—once it curls up and turns opaque, it’s ready.

Step 4: Brush with garlic butter

1. Brush the grilled squid generously with the warm garlic butter.
2. Sprinkle fresh parsley and optional red pepper flakes over top.

Step 5: Serve and enjoy

1. Transfer the squid to a serving platter and garnish with lemon wedges.
2. Serve immediately while hot and juicy.

Tips

• Don’t overcook squid—tenderness comes from quick cooking.
• Use fresh squid for the best texture and natural ocean flavor.
• Sear heavier pieces closer to the center and lighter tentacles outward for even cooking.
• Always remove seafood just before it’s done (about 15°F under the desired temperature) to avoid overcooking from carryover heat.
• Brush garlic butter on after grilling to keep flavors vibrant and prevent burning.

Variations

1. Spicy Thai-Inspired Squid: Add fish sauce, lime juice, and Thai chilies to the garlic butter for an aromatic, spicy twist.
2. Smoky Paprika Squid: Season squid with smoked paprika and cumin before grilling for a bold, earthy flavor.
3. Lemon-Herb Squid: Add fresh thyme, oregano, and lemon zest to the garlic butter for a Mediterranean profile.
4. Cilantro Lime Squid: Replace parsley with cilantro and squeeze fresh lime over the top for a zesty kick.
5. Squid with Balsamic Glaze: Finish the grilled squid with a drizzle of balsamic reduction for a sweet-savory contrast.

Conclusion

Grilling Rhode Island squid on the Arteflame not only highlights the squid’s natural flavor but creates a visual treat as the garlic butter sizzles into every char-marked crease. This is why the Arteflame Grill is unmatched—it provides the right heat zones, the flavor-rich sizzling surface, and a no-fuss clean-up. Once you try this recipe, it’ll become a staple on your seafood rotation.

Best Pairings

• Grilled Vegetables: Zucchini, peppers, and onions prepared on the flat top with a touch of garlic butter.
• Crusty Bread: Toasted on the Arteflame cooktop, perfect for mopping up extra butter.
• Chilled White Wine: Try a crisp Sauvignon Blanc or dry Pinot Grigio.
• Lemon-Herb Couscous: Light and aromatic, it balances the rich garlic butter.