Sotong Bakar (Barbecue Squid)

By LaLaCooks

The spice rub and dipping sauce are hot, hot, hot (but quite good). Serve with slices of cucumber and fresh cilantro leaves for a cooling effect in the mouth. Thai chiles are very spicy, so you can use fewer (and increase the mild bell pepper) to tame the heat.

Ingredients

• 1 1/2 pounds  whole cleaned skinless squid tubes
• 1/3 cup  chopped red bell pepper
• 13 fresh red Thai chiles, stemmed
• 6 large garlic cloves
• 3 large peeled shallots, coarsely chopped
• 1 (1-inch) piece peeled fresh ginger, coarsely chopped
• 6 tablespoons  sugar
• 2 tablespoons  less-sodium soy sauce
• 1 1/2 teaspoons  freshly ground black pepper
• 1/4 teaspoon  kosher salt
• Cooking spray

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Score squid by making 4 (1/2-inch) crosswise cuts in each tube.

2. Combine bell pepper and next 4 ingredients (through ginger) in a food processor; process until finely ground. Stir in sugar, soy, black pepper, and salt. Combine squid and 2/3 cup chile mixture in a large zip-top plastic bag; seal. Marinate in refrigerator 3 hours, turning bag occasionally. Reserve remaining 2/3 cup chile mixture for dipping sauce.

3. Preheat grill to medium heat.

4. Remove squid from bag; discard marinade. Arrange squid in a single layer on grill rack coated with cooking spray. Grill for 2 minutes on each side or until charred and squid begins to curl around edges. Serve with reserved sauce.