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
GRILLED SQUID (CALAMARI)
Steps:
- Gather the ingredients. Put the skewers in a container, cover with water, and soak for at least 30 minutes while you prepare the squid.
- Prepare a high (500 F to 600 F) gas or charcoal grill fire. Rinse the squid under cold running water and pat dry with paper towels.
- Cut the squid bodies lengthwise down one side and open flat.
- Cut the tentacles in half if too large.
- In a bowl, combine the olive oil, lemon juice, salt, and pepper.
- Add the squid bodies and tentacles to the bowl, tossing to evenly coat.
- Thread the squid bodies lengthwise onto skewers so they lie flat.
- Thread the tentacles onto separate skewers.
- Grill, turning once, just until opaque, about 2 minutes.
- Remove the squid from skewers and pile them on a platter.
- Sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 184 kcal, Carbohydrate 20 g, Cholesterol 264 mg, Fiber 5 g, Protein 20 g, SaturatedFat 1 g, Sodium 186 mg, Sugar 4 g, Fat 5 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
SEASIDE SQUID SALAD
Steps:
- Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
- Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
- In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.
PAILLARD OF SQUID
Provided by Molly O'Neill
Categories dinner, main course
Time 4h30m
Yield Four servings
Number Of Ingredients 21
Steps:
- Using a sharp knife, cut each squid sac open and lie it flat. Cut deep slices across the meat in one direction, but do not cut through the flesh. Peel off the skin. Repeat in the opposite direction to create perfect squares. Set aside. Combine the citrus juices, onion, garlic, jalapeno and ginger in a large glass or ceramic bowl. Add the squid. Toss to combine. Cover and marinate in the refrigerator for 4 hours.
- Combine the Sherry vinegar and grated orange rind in a large glass or ceramic bowl. Whisk in the olive oil. Add all the peppers, carrots, pomegranate seeds, scallions, parsley and mint. Season with salt and pepper to taste.
- Grill the squid over hot coals until cooked through, about 3 minutes. Add to the salad and toss. Serve immediately.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 8 grams, Fiber 8 grams, Protein 45 grams, SaturatedFat 2 grams, Sodium 459 milligrams, Sugar 17 grams
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