Char-Grilled Squid in Sherry Marinade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cut into rings and tentacles and deep fried, squid have claimed a top spot on restaurant appetizer menus as calamari. But why go out for calamari when you can grill them at home? Whole, marinated squid, done to a turn on your grill, can transform your backyard into a tapas bar. Just stir up a pitcher of sangria or chill a bottle of fino sherry, and you're good to go. The technique you use for grilling squid is the same as for whole baby octopus or cut-up octopus tentacles. You want to marinate them first to imbue them with flavor. Squid and octopus are not as delicate as fish, so you can marinate them longerideally, for 3 to 4 hours. Then, grill them quickly on an oiled, perforated grill rack (so they don't fall through the grill grates) over a hot fire; that way, they crisp up without getting rubbery. Ingredients:
1/4 cup olive oil |
1/4 cup dry sherry |
6 cloves garlic, minced |
1 tablespoon dried oregano |
1 teaspoon red pepper flakes |
1 teaspoon paprika |
1/2 teaspoon salt |
1 1/2 to 2 pounds squid (or baby octopus), cleaned, long tentacles trimmed if desired |
extra-virgin olive oil |
chopped fresh flat-leaf parsley for garnish |
Directions:
1. 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. 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. 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. 4. To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.
5. From 25 Essentials: Techniques for Grilling Fish by Karen Adler and Judith Fertig. Copyright © 2010 by Karen Adler and Judith Fertig; photographs copyright © 2010 by Joyce Oudkerk Pool. Published by The Harvard Common Press.
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