What is Lignje Na Žaru?
Lignje na žaru, or grilled Adriatic squid, is a prime delicacy all over the Croatian coast. This is why we always emphasise which type of squid we are preparing. Our local variety, jadranske lignje, is much bigger than the Patagonian squid, the most common type you will find in the frozen section of a supermarket.
Adriatic squid is very tender and succulent if prepared in the right way – grilled or pan-fried only for a few minutes. There is so much flavor in its meat that you only need basic seasoning and some good-quality olive oil.
Whenever you crave a simple plate of sumptuous seafood, grill some jadranske lignje. Serve it with our quintessential greens, blitva s krumpirom, and wash it down with a glass of white wine. You'll be surprised how quickly you can rustle up lignje na zaru. No toiling in the kitchen, no piles of washing up to do. Make the most of that care-free rest of the day.
If you like this sort of seafood, check out my recipes for cuttlefish risotto or octopus roasted peka style.
Ingredients for lignje na žaru
If you pick fresh, meaty Adriatic squid, there are few other ingredients you'll need to cook up a storm. You'll need good olive oil and some Dalmatian aromatics, but the choice of squid is crucial.
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Fresh Squid Selection
If you want the real jadranske lignje na žaru, then you'll need to procure Adriatic squid. So, let's imagine you're in Croatia. Where do you go for your lignja? To ribarnica (fish market), of course.
As you browse the stalls, remember these guidelines for choosing the freshest of squids. Your lignja should have clear, watery eyes. Its body should be white, not yellowish, and it should sticky to the touch. If the squid smells fresh and briny, that's your pick.
Ask the fish monger to clean it for you, but tell them to leave the purple membrane (the marble-like skin) on. This is what gives the squid its sea-smelling flavor.
Difference between Adriatic and Patagonian squid
In Croatia, we eat both Adriatic and Patagonian squid, but we prepare them differently. The smaller, Patagonian squid, comes to us frozen and turns out best when deep fried. We think of it as a regular, no-big-deal, Friday lunch.
Adriatic squid, on the other hand, deserves a royal treatment. This cephalopod of ours is bigger, thicker, and has ten tentacles, two of which are longer than the rest. When we grill jadranska lignja, it means a feast is on.
Adriatic squid with ten tentacles
The difference also shows in price. So be prepared to shell out a hefty some for the fresh Adriatic squid. Either at the market or if you're eating out.
And what about calamari? Is this the same as squid? The word calamari comes from the Italian and, yes, it means squid. In theory, you could ask for grilled calamari in a Croatian restaurant, but I wouldn't. Why? Because we associate the word with frozen calamari rings. And you already know that 'frozen' and 'fried' have no place around our sophisticated lignja.
Other necessary ingredients (olive oil, lemon, garlic, herbs)
Lignje na žaru recipe is very straightforward. Adriatic lignja is a must, all else is a bonus. All of you who have been initiated into the art of Croatian cooking know that we use basic seasoning.
In terms of spices, the culinary foundation of Dalmatian dishes is a garlic and parsley sauce. Think of it as our version of chimichurri. You make it by mixing chopped flat parley leaves and minced garlic with plenty of olive oil. This green relish accompanies most seafood dishes, such as grilled fish. It also goes straight into the pot, as in the case of škampi na buzaru.
Still, if you have a prime ingredient, such as fresh Adriatic squid or white fish, you want the sea flavor to shine. In such cases, I always advise using just olive oil, salt and pepper, and a wedge of lemon to serve with. Garlic and parsley are too overpowering.
Preparing the Squid
Most fish mongers will be happy to clean the squid for you. But if you end up having to do it yourself, let me share with you some useful tips.
Cleaning and Prepping the Squid
First, know the anatomy of the squid. It has a tale tube body, eyes, beak, tentacles, and a sliver of cartilage inside the body.
You'll first remove the head from the body and pull it together with the innards. Cut the eyes out, as well as the squid beak. Feel the inside of the body for the cartilage and remove it. Read detailed instructions in the recipe below.
Mastering the Marinade for Extra Flavor
You've noticed that our cephalopod has a dense and meaty body, with no fat at all. To cook lignja to perfection, we need lots of olive oil. And we need to baste it all throughout grilling.
Make a simple marinada with just olive oil and salt and pepper to taste. Keep it in a bowl and have a pastry brush ready. Apply this marinade as you grill and flip lignja. You'll sure enjoy its effects later on.
Squid Filling (for those who want to learn more)
I am not a huge fan of stuffed squid: punjene lignje na žaru. And here's why. The filling, or the stuffing, is made by sautéing the tentacles. Some people include rice, capers and the parsley-garlic combo.
The problem for me is that I absolutely adore the tentacles, especially when they get all cripsy and salty on the grill. They are the most flavorful part of the squid – a secret I learned from my Dalmatian grandma.
Grilling Techniques
The most original grilling style for lignja is our standard wood-fired grill with a rack over the fire. When you see jadranska lignja na žaru on the menu, expect this technique. After all, 'na žaru' means 'over embers' in English.
In my cooking experience, I've tried various grilling techniques and picked the best one for this dish. Grilling lignja on an electric grill takes this specialty up a level. The griddle keeps all the juices around the squid: both the marinade and the briny squid liquid. The result is heavenly.
How to avoid common mistakes? There is only one thing that can go wrong with jadranske lignje na žaru: you can overcook it and make it tough. Squid takes only a few minutes to cook, which is the only way to keep it tender and succulent.
Side Dishes to Complement Lignje na Žaru
Croatian blitva, Swiss chard with potatoes, is a must-have side dish for lignje na zaru. But, sometimes, we all want to mix things up. For example, a buttery potato salad with lots of olive oil is a great option. Cook any other leafy greens in the style of blitva and you'll get some variation.
Invite a friend or two for lunch; your lunch will taste better. And don't forget to drink wine. A glass of dry white wine is perfect. Or a white bevanda if you need to dilute the alcohol count.
Step-by-step Guide To Mastering Lignje Na Žaru
Lignje Na Žaru - Grilled Adriatic Squid
Ingredients
- 1 kg fresh Adriatic squid (2 pieces per person)
- 100 ml olive oil
- salt and pepper (to taste)
Instructions
- Whenever possible, get already-cleaned fresh Adriatic squid. If you need to clean it yourself, follow the steps below.
Preparing The Squid
- Hold the squid tail in one hand and the head in the other. Make a slight twisting motion until the head with the innards slip out of the body. To clean the tentacles, cut just underneath the eyes of the squid. Feel around at the base of the tentacles for the squid beak (a bony piece of inedible cartilage) and remove it. The tail tube also contains a thin, clear sliver of cartilage which you can easily grasp with your fingers and pull out. Some people remove the purple membrane from the tail, but this is what gives the most flavour. Wash the squid, including the inside of the tail tube, and pat it dry.
Grilling The Squid
- You can prepare the squid on a classic wood-fired grill or an electric one. In either case, the squid needs quite a lot of oil to stay juicy and soft. Mix together olive oil with salt and pepper and have it ready for basting.
- Brush the oil mixture on the side of the squid that goes on the grill first. Give it about 7-8 minutes on one side but keep brushing the upper side 2-3 times. Turn around and grill for about 5-6 more minutes. Keep brushing the upper side with oil. The tentacles can be turned around sooner and will take a minute or two less.
- Serve and eat immediately. Grilled squid goes perfectly with blitva or other steamed vegetables Dalmatian style.
Hi,
Many thanks for sharing this amazing recipe! I had this dish years ago, and been thinking of it since. Definitely going to give it a try.
Any chance you have a video of making this dish?
It’s really easy to make, you don’t need a video at all 🙂