Greek-Style Squid

When I wanted to make the spicy Thai salad with squid a few months ago, I ordered an extra pound of squid. I can always enjoy a squid dish! The spicy Thai salad was superb, shown below left. I’ve also made a Nigella recipe for pasta with squid, below right. I just love squid!

This squid recipe I discovered on the website Delia Online. I’d never heard of Delia and I couldn’t figure out her last name until I googled her on Amazon, assuming she might have written a cookbook or two. I stopped counting at ten. Her name is Delia Smith and she’s in the UK. She has on online cookery school that can be accessed through her website if you’re interested.

Upon reading more about Delia Smith online, she is supposedly one of the best known celebrity chefs in British popular culture. Interesting. And I’ve only discovered Rick Stein in the last decade. I’m behind. Probably the “bad boys” like Marco Pierre White and Gordon Ramsay get more publicity!

Regarding this squid recipe, she writes: “Close your eyes when you eat your first mouthful of this one and in your mind you’ll be right there on some lovely Greek island – it’s one of those very simple things that also tastes extremely special.”

Well after making this recipe, I have to agree with her, although Greece is still on our bucket list. I wish I’d purchased four pounds of squid instead of one!

This recipe is perfect for spring or summer, but I can also see it as a taste of freshness in the winter.

Greek-Style Squid

1 pound small squid, cleaned and ready-prepared
Juice of 1 large lemon
3 ounces olive oil, preferably Greek
3 cloves garlic, finely chopped
Zest of 1 lemon
2 heaping tablespoons chopped fresh parsley
Salt and freshly milled black pepper
Lemon wedges to squeeze over

To prepare the squid for cooking, I’ve highlighted a tutorial of mine in the ingredient list. It’s kind of a pain, but so worth it!

Rinse off the squid under running water, then pat dry with paper towels. Place them in a shallow dish. Squeeze the lemon juice over, toss and leave it for 5 minutes, when it will have absorbed most of the juice. Drain the squid through a colander and shake to remove excess liquid.

Heat the oil in a large frying pan, add the garlic and lemon zest, cooking very slowly as it comes up to heat.

When it is really hot add the squid and fry it in the hot oil, keeping it on the move so it just slightly takes on color at the edges – it will only take about 1-2 minutes to cook.

Add the parsley and salt and pepper to taste.

Serve it straight away from the pan, with lemon wedges to squeeze over.

This is particularly good served with a green salad and some warm pitta bread to dip into the luscious juices.

I think the squid would also be really good with a light amount of pasta.

By Published On: April 4th, 202427 Comments on Greek-Style Squid

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Bernadette April 4, 2024 at 6:18 AM - Reply

    You sure do make squid look appealing.

    • Chef Mimi April 4, 2024 at 8:09 AM - Reply

      Isn’t it appealing to everybody?!!

  2. Dorothy's New Vintage Kitchen April 4, 2024 at 8:02 AM - Reply

    This looks really delicious Mimi! The simple flavors I’m sure let the delicate flavor of the squid shine through.
    I love squid too, as long as it’s not deep fried into tough rubber! Our fish market usually carries fresh New England squid, but recently they were out but had some stowed in the freezer. Hesitantly, I purchased it, having no hopes that it could be tender after the freezer. But I was pleasantly surprised! I roasted it in Spanish smoked paprika, garlic, and oil in a hot oven for a few minutes, and it was the most tender I’ve ever made it. So I guess it really is all about the timing!

    • Chef Mimi April 4, 2024 at 8:10 AM - Reply

      Ohh, that sounds good. I’ve been told that frozen is the way to go, because it tenderizes the meat. I’ve never had it deep fried!

      • Dorothy's New Vintage Kitchen April 4, 2024 at 8:38 AM

        Well, it was the sweetest, most tender I’ve ever cooked, so I’m no longer afraid of frozen squid!

      • Chef Mimi April 4, 2024 at 11:27 AM


  3. Travel Gourmet April 4, 2024 at 8:39 AM - Reply

    I’m so glad you’ve discovered Delia. She’s probably our most famous cookery writer here in UK and I have books going back decades that I still use. I think everyone has at least one of her books. I bought copies of her Complete Cookery Course – a kind of cooking bible – for both my kids when they went to university so they’d always know how to cook anything. She’s not a chef like Rick Stein and other famous cookbook writers, but she’s always reliable and really, a kind of culinary goddess! Love the sound of this recipe.

    • Chef Mimi April 4, 2024 at 11:27 AM - Reply

      I can’t believe it took me so long to discover her! She’s written so many books. So far, I’ve really enjoyed the recipes of hers that I’ve cooked. Love her Christmas Book!

  4. Charlie DeSando April 4, 2024 at 12:05 PM - Reply

    It looks beautiful, lots of great colors and flavors. Mediterranean diet material

    • Chef Mimi April 4, 2024 at 1:32 PM - Reply

      Definitely! Plus, it’s just so good.

  5. sherry April 4, 2024 at 4:02 PM - Reply

    Oh yes I love Delia! She has the best white sauce/bechamel recipe ever. You just chuck the flour, butter and milk into the saucepan and let it rip. So clever! I love squid but hubby doesn’t so I only have it when out. Her tv shows are fab too.

    • Chef Mimi April 4, 2024 at 6:16 PM - Reply

      I like her, too! My husband won’t eat it either. More for me! I’ll have to find her shows.

  6. Ben | Havocinthekitchen April 4, 2024 at 4:33 PM - Reply

    Yes, simple ingredients – phenomenal flavour profile. It looks and sounds splendid!

    • Chef Mimi April 4, 2024 at 6:16 PM - Reply

      It was pure perfection!

  7. Raymund April 4, 2024 at 4:42 PM - Reply

    Wow, your Greek-Style Squid recipe looks absolutely mouthwatering! I can imagine the burst of flavors from the lemon, olive oil, garlic, and parsley infusing into the tender squid, what a delightful combination!

    • Chef Mimi April 4, 2024 at 6:16 PM - Reply

      It was really good. Such wonderful flavors!

  8. ingoodflavor April 4, 2024 at 8:56 PM - Reply

    I love the fresh and bright flavor of this dish!

    • Chef Mimi April 5, 2024 at 7:20 AM - Reply

      It was so good! Definitely fresh and bright.

  9. Tandy | Lavender and Lime April 5, 2024 at 2:05 AM - Reply

    This is really my type of dish! Like you, I love squid :)

    • Chef Mimi April 5, 2024 at 7:21 AM - Reply

      Ohhh, me, too. It’s also so pretty!

  10. Healthy World Cuisine April 6, 2024 at 12:26 PM - Reply

    I can picture how tender and fresh this Greek style squid is. Need to get some fresh squid from the wet market and try this asap. I know cleaning them is a bit of work – but so worth it!

    • Chef Mimi April 6, 2024 at 5:25 PM - Reply

      Exactly! It’s so worth it. I kind of enjoy the process.

  11. Ronit Penso Tasty Eats April 7, 2024 at 11:21 AM - Reply

    I’ve enjoyed this type of salad in Greece, and have recreated it at home many times. I also add capers to the mix. So good! :)

    • Chef Mimi April 7, 2024 at 5:43 PM - Reply

      I love capers! For once I really followed the recipe!

  12. David Scott Allen April 8, 2024 at 1:31 PM - Reply

    “Isn’t it appealing to everybody?!!” Best quote of the day. It certainly is appealing to me and I want to make it as soon as possible. We love squid and find Whole Foods a great source.

    • Chef Mimi April 8, 2024 at 3:36 PM - Reply

      Hahahaha! Well I hope you make it, and glad you have a good source for it.

  13. […] discovered Delia Smith when I used her recipe for Greek-style squid recipe that I found online. I had no idea who she was at that time, but when I looked on Amazon, I […]

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