I love seafood, especially grilled squid, but honestly I rarely cook it at home. I prefer (cleverly) when I go to the sea in Romagna to book a table at an inexpensive place near Ravenna and gorge on fried dishes and hot and cold appetizers!
Squid are mollusks that require perfect cleaning which I preferred to have done by the hands of the fishmonger’s clerk because it is necessary
1) wash the squid well;
2) use your hands to pull the tentacles away from the rest of the body, thus removing the entrails,
3) remove the internal cartilage;
4) empty the sac well and rinse the squid thoroughly;
5) remove the skin by incising and pulling it simply with your fingers;
6) now clean the head well by removing the beak.
CLEANED SQUID can be kept in the refrigerator for one day and can also be frozen and eaten after 30 days.
LARGE SQUID are usually cooked for 30-40 minutes; smaller ones, which are softer and tenderer, are done in about 15-20 minutes.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Minutes
- Preparation time: 25 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for MARINATED GRILLED SQUID
- 1 lb 12 oz squid (small and cleaned)
- 2 cloves garlic
- 1 bunch parsley, chopped
- 1 bunch basil
- 1 lemon
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools for Marinated Grilled Squid
#adv
- Grills
- Knives
- Citrus Juicers
FOR THE PREPARATION OF Marinated Grilled Squid
1) I rinse the squid under running water, pat them dry, then place them in an airtight container with extra virgin olive oil, lemon juice, sliced garlic and freshly chopped parsley.
2) Close the container and let them marinate in the refrigerator for about one hour.
3) After the marinating time, heat the griddle over the flame until very hot and then cook the squid, adjusting heat and timing according to their size.
5) When cooked, serve the marinated grilled squid seasoned with salt, pepper, EVO oil and lemon, accompanied by a fresh mixed seasonal salad!
Enjoy your meal!
Annalisa
°°°°°°°°°°°°°°°°°°°°°°°°Among traditional fish main courses, also try Venetian-style cuttlefish!
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Annalisa says…
1) If we don’t want our kitchen to smell like a barbecue for a couple of days, I cook the marinated squid in the oven, adjusting cooking times according to their size.
2) We can prepare a variation of the marinated grilled squid recipe by cutting them into rings after the marinating time and, to make them crispy and flavorful, coating them with breadcrumbs or better yet with 3 slices of toast bread chopped in a mixer, then proceed with cooking which will obviously be shorter since the rings are small!
3) I recommend eating the marinated grilled squid immediately after cooking, otherwise they may become rubbery and not very tasty!
