I wanted a fun fresh appy before my Paella. (Look forward to seeing this one posted in the future.) The Mediterranean Sea was on my mind. On a trip to Spain I had plain cuttlefish that was cook perfectly. However; no matter how perfectly cuttlefish is cooked, 2 pounds in one sitting is too much! I remember thinking that squid would be great without a batter on it like we usually get here in Vancouver. I kinda winged this one and and was rewarded with great success.
8 squid tubes and a bunch of tentacles
Sliced black olives
juice of 1 lemon
juice of 2 limes
1 tsp salt
1 tsp pepper
1 1/2 tbsp chili oil
1 garlic clove minced
2 tsp fresh oregano leaves chopped fine
2 tsp parsley leaves chopped fine
- Mix all ingredients in a bowl and whisk together
- With a sharp small knife cut open the tubes along one side.
- Score the inside lightly making sure to not cut all the way through the tubes
- Marinade for at least 1 hour, better to go 2 hours
- Just before putting the squid on a very hot BBQ spray the grill with oil ( I like grape seed oil because of the high burning temperature)
- Place the tubes across the grill and the tentacles where the grill intersections are.
- turn after 1 minute and grill on the other side for 1 minute. Hint: use a timer it goes fast.
- Arrange the tubes and tentacles on the romaine lettuce and drizzle with your favourite olive oil. I used Milanese Gremolata olive oil from the Vancouver Olive Oil Company
- You can cut it with a knife and fork or roll them up to enjoy as my brother did :)