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5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2025/11/barbecued-squid-with-sobrasada.jpg

Barbecue Squid with Sobrasada

20 mins
Easy

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

View Profile

Ingredients

1 whole squid, weighing 500g, gutted and clean
Extra virgin olive oil
100g sobrasada ibérica de bellota
50g panko breadcrumbs
1 tbsp thyme leaves, finely chopped
1 tbsp pine nuts, lightly toasted
Salt and pepper to taste

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Introduction

A great summer dish of barbecue squid topped with a delicious crumble of sobrasada ibérica made with panko breadcrumbs, thyme and pine nuts. The secret is not to overcook the squid on the barbecue, so it melts in the mouth when you mix it with the punchy spicy flavour of the sobrasada sausage.

Method

Start by making the sobrasada crumble, in a medium-size frying pan heat two tablespoons of the oil and fry the breadcrumbs until golden brown and set aside. In the same pan, add the sobrasada ibérica and using a fork, fry the sausage until it starts to break and make a mince. Take the sobrasada of the heat and mix with the crispy breadcrumbs, chopped thyme and toasted pine nuts and set aside.
Pre-heat your barbecue. Brush the squid with olive oil and season with salt and pepper. Place the squid and tentacles in a fish wire cage and cook very close to the embers for 2 minutes on each side.
To plate, slice the squid very thinly keeping its shape and place in a warm oval plate before drizzling the sobrasada crumble. Make sure you spoon the oil from the sausage.

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