Ika Sumi Yaki

Ika Sumi Yaki is a deliciously smoky and savory grilled squid dish, elevated with a rich squid ink marinade that adds depth and authenticity. This Paleo-friendly recipe captures the essence of Japanese flavors while being simple and satisfying.

Ingredients

• Fresh squid - 300 grams
• Squid ink - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Coconut aminos - 2 tablespoons
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chopped green onions - for garnish

Steps

1. Clean the squid thoroughly, removing the innards and skin, then cut it into rings or leave it whole for grilling.
2. In a bowl, combine the squid ink, minced garlic, grated ginger, coconut aminos, lemon juice, olive oil, salt, and black pepper to create a marinade.
3. Add the cleaned squid to the marinade, ensuring all pieces are well-coated. Let it marinate for at least 15 minutes.
4. Preheat a grill or grill pan over medium-high heat.
5. Grill the squid for about 2-3 minutes on each side, or until it becomes opaque and has grill marks.
6. Once cooked, remove the squid from the grill and let it rest for a minute.
7. Slice the squid if left whole, and serve garnished with chopped green onions.

Nutrition

• Calories: 240
• Protein: 30 g
• Carbs: 4 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in protein which aids in muscle repair and growth.
• Contains omega-3 fatty acids that support heart health.

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