Grilled Fat Pieces Of Squid
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Put the first seven ingredients in a small bowl and stir to combine
2
Set aside
3
Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot
4
Take a few paper towels and fold them several times to make a square
5
Blot a small amount of oil on the paper towels and then carefully and quickly wipe the hot grates of the grill (or the ridges of the grill pan) to create a nonstick surface
6
Rinse the squid under cool water and pat dry
7
Split the tubes from top to bottom, then cut in half diagonally so that you get 2 triangles from each squid
8
Score the flesh lightly in a diamond pattern
9
Thread a skewer through the length of each to keep the squid flat on the grill
10
Toss with olive oil and sprinkle with salt and pepper
11
Lay the calamari on the grill and cook for 2 minutes on each side
12
Serve the squid with the chili sauce, along with remaining lime juice and mint leaves
13
Put the first seven ingredients in a small bowl and stir to combine
14
Set aside
15
Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot
16
Take a few paper towels and fold them several times to make a square
17
Blot a small amount of oil on the paper towels and then carefully and quickly wipe the hot grates of the grill (or the ridges of the grill pan) to create a nonstick surface
18
Rinse the squid under cool water and pat dry
19
Split the tubes from top to bottom, then cut in half diagonally so that you get 2 triangles from each squid
20
Score the flesh lightly in a diamond pattern
21
Thread a skewer through the length of each to keep the squid flat on the grill
22
Toss with olive oil and sprinkle with salt and pepper
23
Lay the calamari on the grill and cook for 2 minutes on each side
24
Serve the squid with the chili sauce, along with remaining lime juice and mint leaves