Barbecued squid with lemon cracked wheat risotto

The combination of tender squid and zesty lemon cracked wheat risotto works perfectly together in this beautiful seafood dish. Enjoy this healthy and satisfying recipe with friends or family.

  • 20 mins preparation
  • 25 mins cooking
  • Serves 2
  • Print


Barbecued squid with lemon cracked wheat risotto
  • 200 gram squid hoods, halved
  • 1 clove garlic, crushed
  • 2 teaspoon chopped fresh oregano
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon olive oil
  • 1 small brown onion (80g), chopped finely
  • 2 clove garlic, crushed, extra
  • 2 teaspoon fresh lemon thyme leaves
  • 1/2 cup (80g) coarse cracked wheat
  • 2 cup (500ml) water
  • 1 cup (120g) frozen peas
  • 1 tablespoon lemon juice
  • 2 tablespoon fresh oregano leaves, extra


Barbecued squid with lemon cracked wheat risotto
  • 1
    Score the inside of the squid with a small sharp knife; cut into 4cm strips. Combine in a bowl with garlic, chopped oregano, rind and 2 teaspoons of oil.
  • 2
    Heat remaining oil in a medium non-stick frying pan over medium heat; cook onion, extra garlic and thyme, stirring, for 5 minutes or until softened.
  • 3
    Add cracked wheat and the water; cook, stirring occasionally, for 15 minutes or until cracked wheat is tender. Add peas and juice, stir for 2 minutes or until heated through.
  • 4
    Meanwhile, cook squid on a heated grill plate (or grill or barbecue) for 2 minutes, turning halfway through cooking time, or until just cooked through.
  • 5
    Slice squid. Serve cracked wheat with squid; sprinkle with extra oregano.


You could also try this with thin strips of chicken or pork. Cracked wheat can be bought from health food stores.

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