Grilled Squid with Garlic and Lemon
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If you’re a squid lover, this is a great recipe to try. It can so often be hard to find them when eating out that are not batter fried. These little numbers are simply grilled and tossed with a garlic and lemon vinaigrette. Squid are low in calories and a good source of minerals such as copper, selenium and phosphorus as well as vitamins B12, Riboflavin and Omega-3 fatty acids. They are great served alone or tossed in a simple salad.
MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes
INGREDIENTS
4 Tablespoons extra-virgin olive oil
1 Tablespoon lemon juice
1 Tablespoon fresh Italian parsley, minced
2 clove garlic, minced
½ teaspoon Freshly cracked Black pepper
½ teaspoon sea salt (plus more for soaking)
1 pound small squid, bodies and tentacles separated
2 Tablespoons baking soda
3 cups cold water
DIRECTIONS
Combine 3 tablespoons olive oil, lemon juice, parsley, garlic and some pepper in a large bowl; set aside for serving.
Using kitchen shears, cut the squid bodies lengthwise down 1 side. Open the bodies and flatten into planks. Dissolve baking soda and 2 tablespoons salt in 3 cups cold water in a large container. Submerge the quid bodies and tentacles in the brine, cover, and refrigerate for 15 minutes. Remove the squid from the brine and spread in an even layer on a rimmed baking sheet lined with a clean dish towel. Place a second clean dish towel on top of the squid and gently press on the towel to blot the squid. Let them sit a room temperature, covered with towel, for 10 minutes.
Toss squid with remaining olive oil and season with salt and pepper. Thread the tentacles onto two 12 inch metal skewers.
Heat grill until hot. Clean the hot cooking grate thoroughly then brush the grates with a well oiled towel until glossy. Place the squid bodies and tentacles on the grill, draping the long tentacles over the skewers to prevent them from falling through the grates and burning. Cooked covered until the squid is opaque and lightly charred, about 5 minutes, flipping halfway through cooking. Transfer the squid bodies to a plater and tent with foil. Continue to grill the tentacles until the ends are browned and crispy, about 3 minutes longer. Transfer to plate with the squid bodies.
Using tongs, remove the tentacles from the skewers. Transfer the squid bodies to a cutting board and slice into 1/2 inch thick strips. Add the squid tentacles and bodies to bowl with the vinaigrette and toss to coat. Serve with lemon wedges.
