Charred Squid with Sambal Matah & Grilled Veg
Grilled squid and vegetables get a vibrant hit of Indonesian sambal matah — a raw, garlicky, chili-lime sauce that's bright and addictive. Ready in under 30 minutes and looks stunning on the plate.
- Total time
- 28 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 2 whole red chilies, thinly sliced
- 3 cloves garlic, minced
- 1 whole shallot, thinly sliced
- 1 whole lime
- 1 lb squid tubes, cleaned and scored
- 8 oz asparagus spears
- 2 whole bell peppers (red or yellow), halved
- 3 tbsp olive oil
Instructions
- 1
Make the sambal: combine sliced chilies, minced garlic, shallot, and lime juice in a bowl. Let sit 5 minutes so flavors blend.
- 2
Heat grill to medium-high. Pat squid dry and brush with 1 tbsp olive oil. Season generously with salt and pepper.
- 3
Toss asparagus and peppers with 2 tbsp olive oil, salt, and pepper. Place on grill alongside squid.
- 4
Grill squid 90 seconds per side — it should curl slightly and char at edges. Transfer to a plate.
- 5
Grill vegetables 6–8 minutes total, turning halfway, until tender and lightly charred.
- 6
Slice squid into rings. Arrange on a platter with grilled vegetables, drizzle sambal matah over top, and serve immediately.
Tools you’ll need
- grill or grill pan
- cutting board
- sharp knife
- small mixing bowl
- serving platter
- tongs
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