GRILLED SQUID WITH OLIVE OIL AND LEMON RECIPE
Grilled squid is an incredibly simple dish that captures all the best of coastal Mediterranean cooking-it's economical, uncomplicated, and pristine.
Provided by Daniel Gritzer
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
- Meanwhile, thoroughly pat squid dry with paper towels. In a medium bowl, toss squid with a drizzle of olive oil until lightly coated.
Nutrition Facts : Calories 169 kcal, Carbohydrate 5 g, Cholesterol 264 mg, Fiber 0 g, Protein 18 g, SaturatedFat 1 g, Sodium 129 mg, Sugar 0 g, Fat 8 g, ServingSize Serves 4 as an appetizer, UnsaturatedFat 0 g
CHARGRILLED WHOLE SQUID
Cooking whole squid like this is so quick and easy and looks really impressive for a dinner party
Provided by Jamie Oliver
Categories Mains Seafood Dinner Party BBQ food
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Turn the first squid upside down so that its wings are flat on your chopping board.
- Push in a large knife and leave it inside flat on its side. With a sharp knife, slice the squid as if you were going to chop it into rings. The knife that is lying inside the body of the squid will prevent you from cutting right through it. You end up with a concertina effect with the squid sliced, but still holding together. Repeat with the other three.
- In a pestle and mortar, bash the fennel seeds into a light powder with a good pinch of salt and pepper. Sprinkle this all over the squid, making sure it gets into all the cuts you've made.
- Place immediately on the hottest part of the grill, and grill, turning every 30 seconds or so or every time it starts to char, until the squid firm up and turn from opaque to white inside. This shouldn't take more than a few minutes.
- Add the lemon juice to a bowl with 3 times as much extra virgin olive oil and whisk together. Stir in the lemon zest, chilli, mint and a pinch of salt and pepper.
- Drizzle this over the squid, then serve with lemon wedges on the side for squeezing over.
Nutrition Facts : Calories 456 calories, Fat 43 g fat, SaturatedFat 6.3 g saturated fat, Protein 15.9 g protein, Carbohydrate 2 g carbohydrate, Sugar 0.7 g sugar, Sodium 0.78 g salt, Fiber 0 g fibre
CHAR GRILLED PHU QUOC SALT AND CHILE SQUID: MUC NUONG THANG
Provided by Food Network
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill to medium heat.
- Pull away the squids head, using scissors, slice it open and carefully remove the ink sac, guts, and cartilage. Pat both sides dry with kitchen paper towel or tea towel and set aside.
- Pound the chiles in a mortar and pestle.
- Mix 2 teaspoons salt and the pounded chiles together, then coat both sides of the squid evenly with the mixture.
- Place the squid on the grill or in a grilling basket and char grill the squid for 3 minutes on each side or until brown.
- For the salt and pepper lemon sauce: In a dipping bowl, add the lemon juice, sea salt, and pepper and mix well. Cut the squid into bite-sized pieces and dip into the salt and pepper lemon sauce.
CHAR-GRILLED SQUID IN SHERRY MARINADE
Provided by Karen Adler
Categories Shellfish Appetizer Marinate Fourth of July Father's Day Backyard BBQ Dinner Seafood Squid Summer Grill Grill/Barbecue Party Advance Prep Required
Yield Serves 4
Number Of Ingredients 11
Steps:
- Method
- 1. To make the marinade, whisk all the ingredients together in a large bowl. Add the squid, cover, and let marinate in the refrigerator for 3 to 4 hours.
- 2. Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill.
- 3. Remove the squid from the marinade. Place the squid on the prepared grill rack and grill for 4 minutes, turning once, or until the squid are almost opaque all the way through and have crisped around the ends and tentacles. Do not overcook or they will become rubbery.
- 4. To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.
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CHARGRILLED WHOLE SQUID WITH CHILE AND MINT
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- Turn the squid upside-down so that its wings are flat on the chopping board. Push in a sharp knife and leave it inside, flat on its side. With a sharp knife, slice the squid as if you were chopping it into rings. The knife inside will stop you from cutting right through. You will have a concertina effect, with the squid sliced, but still holding together. Repeat with the remaining squid.
- Using a pestle and mortar, bash the fennel seeds into a light powder, with a pinch of salt and black pepper. Sprinkle this all over the squid, making sure it gets into the cuts.
- Heat the grill. Place the squid on to the hottest part of the grill, turning every 30 seconds until the squid firms up and turns from opaque to white, about 4 minutes.
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