Char-grilled Squid

By polloazul

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 longer—ideally, 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

• herry Marinade
• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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. Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill.

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. To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.