Best 5 Grilled Fat Pieces Of Squid Recipes

GRILLED SQUID WITH OLIVE OIL AND LEMON RECIPE

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.

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.

SPICY GRILLED SQUID AND GREEN BEAN SALAD

Steps:

• Rinse squid with cold water, drain and pat dry. Transfer to a baking sheet in one layer. Drizzle with 1 tablespoon peanut oil. Season squid on both sides with salt and pepper, and season tentacles. (If they are small, thread them onto bamboo skewers.) Make sure everything is lightly coated with oil. Set aside.
• Prepare a charcoal grill, or heat a stovetop grill to medium-high. Bring a large pot of well-salted water to a boil.
• Make the vinaigrette: In a small bowl, whisk together 2 tablespoons peanut oil, toasted sesame oil, lime juice and fish sauce. Stir in ginger, garlic and half the jalapeño and Fresno chiles (or less, if chiles are very hot).
• Drop beans into boiling water and cook for 1 to 2 minutes, until firm tender. Drain and spread out on a baking sheet lined with a kitchen towel. Let cool to room temperature.
• Lay the squid bodies on the grill and cook for 3 to 4 minutes per side, until lightly browned (bodies will puff up). Grill tentacles until firm and slightly charred, turning with tongs, 3 to 4 minutes. Transfer cooked squid to a cutting board. Let cool slightly, then cut bodies crosswise into 1/2-inch-thick slices. Cut tentacles in halves or quarters, if large; otherwise leave whole.
• Place green beans and sliced squid in a large bowl. Sprinkle lightly with salt, then add the vinaigrette and toss to coat with wooden spoons. Add remaining half of the chiles, the scallions and cilantro and toss again. Taste and adjust seasoning as necessary. Transfer to a serving platter. Sprinkle with remaining chiles if desired and garnish with cilantro springs.

GRILLED SQUID SALAD

Steps:

• Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.
• Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at 1/2-centimeter (1/4-inch) intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side--with no oil or seasoning--until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour.
• Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa and serve hot or at room temperature.

GRILLED FAT PIECES OF SQUID

Steps:

• Put the first seven ingredients in a small bowl and stir to combine. Set aside.
• Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a square. Blot a small amount of oil on the paper towels and then carefully and quickly wipe the hot grates of the grill (or the ridges of the grill pan) to create a nonstick surface.
• Rinse the squid under cool water and pat dry. Split the tubes from top to bottom, then cut in half diagonally so that you get 2 triangles from each squid. Score the flesh lightly in a diamond pattern. Thread a skewer through the length of each to keep the squid flat on the grill. Toss with olive oil and sprinkle with salt and pepper. Lay the calamari on the grill and cook for 2 minutes on each side.
• Serve the squid with the chili sauce, along with remaining lime juice and mint leaves.