I’ve gone grill crazy this summer. I seriously have :). Here’s another result from my obsession with cooking over an open fire: grilled squid. Yes, squid! Oh… the aroma and taste of it after being grilled, just divine! Growing up in one of the world’s largest (and most populated) archipelagos surrounded by seas and oceans, I got introduced to all sorts of fresh seafood early in life. Hence my love for it. For this recipe, I put a little bit of Mexican twist to the dish by adding one of my favorite flavors: spicy salsa. Intense!
We will need:
- 1 pound of frozen squid (usually they are already cleaned)
- Lemon juice from 1 lemon
- 1 serving cup of store-bought refrigerated fresh spicy salsa (usually are placed next to hummus and tabbouleh salad). OR we could also prepare a bowl of our own homemade salsa by chopping two or three tomatoes, a half of sweet onion, a handful of cilantro, three garlic, five jalapeno peppers, and adding salt and lime juice.
- Olive oil
- Cut the thawed squid tubes into rings and the tentacles into smaller pieces
- Drizzle the cut squid with olive oil and lemon juice
- Let them marinate for 10-15
- Meanwhile, heat up a small pot on the stove (over low heat), add a tablespoon of vegetable oil, and add the fresh salsa. Let it cook for 5-10 minutes to let most of the water out (and to sharpen the flavor of the salsa). Set aside on a serving plate.
- Brush the grill rack with oil
- Fire up the grill
- Grill the squid for 2-3 minutes total, turning only once. They cook very fast, so please be careful not to overcook.
- Mix the cooked squid with the salsa.
- Combo suggestion: serve with my Bitter melon with Shiitake Mushroom stir-fry and jasmine rice
Hope you like it!
Have a great weekend, everyone…