Best 2 Char Grilled Squid In Sherry Marinade Recipes

**Char-grilled Squid in Sherry Marinade: A Culinary Symphony of Flavors**

Savor the delectable fusion of zesty flavors in this char-grilled squid recipe, where tender squid meets a vibrant sherry marinade. Indulge in a delectable journey of textures and tastes, as the marinade, infused with aromatic herbs and spices, seeps into the squid, imbuing each succulent bite with a symphony of flavors. This article presents not just one, but a collection of tantalizing squid recipes, each offering a unique culinary experience. Dive into the vibrant flavors of the classic Char-grilled Squid in Sherry Marinade, or explore the bold and spicy Char-grilled Squid with Chili and Lime. For a smoky twist, try the Char-grilled Squid with Chipotle and Honey Glaze, or embrace the simplicity of the Grilled Squid with Lemon and Herbs. Whichever recipe you choose, prepare to be captivated by the harmonious blend of charred squid and flavorful marinades, creating a symphony of taste that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SQUID IN SHERRY SAUCE

Squid in Sherry Sauce image

Provided by Emeril Lagasse

Categories main-dish

Time 21m

Yield 4 to 6 tapas sized servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
3/4 cup sliced onions
3 tablespoons sliced garlic
1/2 cup dry sherry
12 ounces squid, cut into thin rings
3 teaspoons chopped parsley leaves
1 1/2 teaspoons chopped fresh oregano leaves
1 1/2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon plus a pinch black pepper
1/4 teaspoon pimento

Steps:

In a large saute pan over medium heat, add the olive oil and onions. Cook until the onions are beginning to caramelize, 3 to 4 minutes, then add the garlic and cook for 2 minutes longer. Add the sherry and reduce for 2 minutes. Add the squid, parsley, oregano, lemon juice, salt, pepper, and pimento. Cook until the squid is tender, 5 to 6 minutes.

GARLICKY GRILLED SQUID WITH MARINATED PEPPERS

Garlicky Grilled Squid with Marinated Peppers image

As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Seafood Squid Almond Bell Pepper Garlic Mint Peanut Free Dairy Free Soy Free Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/3 cup coarsely chopped blanched hazelnuts or almonds
2 Tbsp. plus 1/2 cup extra-virgin olive oil, divided
Kosher salt
4 large red bell peppers
2 Tbsp. sherry vinegar or red wine vinegar
1 tsp. hot smoked Spanish paprika
3 garlic cloves, divided
1 1/2 lb. cleaned squid, bodies and tentacles separated
1/2 small red onion, very thinly sliced
1 cup mint leaves, torn if large
1/2 lemon

Steps:

Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then crush nuts using the side of a chef's knife or coarsely chop. Transfer to a small bowl. Mix in 2 Tbsp. oil and season with salt. Set aside.
Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate. Place bell peppers directly on grate (not on wire rack) and grill, turning occasionally, until charred all over and flesh is very soft, 8-10 minutes.
Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10-20 minutes (doing this extends the cooking and softens the skins). Remove skins from peppers and scoop out seeds; discard. Tear or slice peppers into large pieces and place in a clean medium bowl. Add vinegar, paprika, and 1/4 cup oil and finely grate 1 garlic clove into bowl. Season with salt and toss well to coat peppers.
Return grill to high heat. Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 1/4 cup oil. Pat squid dry, then add to oil mixture; toss well to coat. Working in batches, grill squid on wire rack on grill until marks appear on bodies and tentacles begin to crisp around the edges, 45-60 seconds per side. Transfer to a clean large bowl and season with salt.
Place onion and mint in a small bowl. Finely grate zest from lemon half over, then squeeze in juice. Season with salt and toss to combine.
Divide marinated peppers and squid among plates. Spoon hazelnuts over and top with mint salad.

Tips:

To ensure the squid is cooked evenly, use a grill with a consistent heat distribution.
If you don't have a grill, you can also cook the squid in a hot skillet with a little olive oil.
Be careful not to overcook the squid, as it will become tough and chewy.
Serve the squid immediately with the sherry marinade and your favorite sides.
For a more intense flavor, marinate the squid for longer, up to overnight.
If you are using frozen squid, thaw it completely before cooking.
Clean the squid thoroughly before cooking to remove any sand or grit.
Use a sharp knife to score the squid before grilling to help it cook evenly.
Serve the squid with a variety of dipping sauces, such as lemon-herb butter, garlic mayonnaise, or tartar sauce.

Conclusion:

Char-grilled squid in sherry marinade is a delicious and easy-to-make dish that is perfect for a summer cookout. The squid is tender and flavorful, and the sherry marinade adds a subtle sweetness and acidity. This dish can be served as an appetizer or main course and is sure to impress your guests. So next time you're looking for a new way to cook squid, give this recipe a try!