Grilled squid

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At its best, grilled squid is tender and sweet, and almost creamy inside. The secret to keeping it tender is cutting off the tip of the body. That way you won't have any steam buildup, which can toughen the squid.

You can prepare the squid inside in a cast-iron grill pan or fire up your outdoor grill.

[edit] What you need

  • Olive oil
  • About 11/2 pounds cleaned squid
  • Coarse salt and freshly ground white pepper
  • Chopped fresh parsley
  • Asian Vinaigrette

[edit] What you do

Heat a cast-iron grill pan to almost smoking or fire up an outdoor grill. If using a grill, when the coals are hot set the grate on the lowest level (closest to the coals) and get it very hot, then brush the grate with olive oil.

Meanwhile, cut the tips from the squid bodies and discard. Dry the squid well with paper towels. Season the squid lightly with salt and white pepper. Drizzle with a little olive oil and toss to coat the squid.

Start by grilling the tentacles (which will take the longest) and the biggest squid bodies. Then add the smaller bodies. Press down on them with the back of a spatula to get grill marks, then turn the pieces over. The squid bodies will seem to inflate and turn milky white and opaque as they cook.

If you are grilling indoors, total cooking time for the bodies will be about 90 seconds; the tentacles may take up to two minutes. If you are grilling outdoors, total time for the bodies will be about 75 seconds; the tentacles will take about 11/2 minutes.

Shower the squid with chopped parsley and serve with a bowl of the garlic butter sauce or the vinaigrette for dipping.

Serves 4 as an appetizer.

Recipes from Fish Without a Doubt by Rick Moonen and Roy Finamore, copyright @ 2008

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