GRILLED SQUID WITH LEMON, GARLIC AND CUMIN
Squid is a great sustainable fish that is easy to cook in seconds. Get your griddle as hot as possible to get those char marks without overcooking the squid.
Provided by Mitch Tonks
Categories Main course
Yield Serves 4
Number Of Ingredients 7
Steps:
- Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.
- Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.
- Heat your grill plate until white patches start to appear.
- Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.
- Push the squid down with the back of a fish slice and do the same with the tentacles.
- Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad.
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
GRILLED SQUID
Grilled meats and seafood are very popular in Vietnam and many recipes, like this one, rely upon the specific flavors imparted from the open wood burning grill.
Provided by cba533
Categories Squid
Time 1h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Rub the squid with salt and rinse.
- Slit and flatten the squid sac and make diagonal cuts on the inside surface.
- Cut into bite-sized pieces.
- Set aside in a bowl.
- In another bowl, mix all the ingreduents, EXCEPT THE FIRST FOUR INGREDIENTS, making the marinade. Mix for thirty seconds.
- Put the squid inside the bowl with the marinade and leave for 1 hour.
- When one hour is finished, grill the squid over a charcoal grill until just tender (about three minutes each side).
- Arrange on a serving platter and garnish with half-a-cup of coriander leaves.
- Serve with fish sauce dip.
Nutrition Facts : Calories 417.9, Fat 19.4, SaturatedFat 3.5, Cholesterol 582.5, Sodium 8967.8, Carbohydrate 15.6, Fiber 0.6, Sugar 4.8, Protein 43.6
GRILLED CALAMARI
The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 appetizer servings
Number Of Ingredients 7
Steps:
- In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs.
- Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.
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