Easiest grilled squid, with a nod to Spain

On our Spain tours we’ve enjoyed some amazing seafood. Spaniards (like Sicilians) cook squid and octopus fearlessly, and most of the time it’s tender and delicious, with none of that “rubber-eraser” texture. I’ve always been a bit afraid to cook them at home due to that risk. However, last weekend we decided to throw caution to the wind and cook a squid appetizer on the grill!

I took the easy way out; I bought fresh squid from the fishmonger that was already cleaned and ready to go. We patted it very dry with paper towels first, both inside and out.

Then we marinated it for about 15 minutes, in a quarter cup each of extra virgin olive oil and freshly squeezed lemon juice and a sprinkling of salt.

Drying the cleaned squid.

Drying the cleaned squid.

Marinating.

Marinating.

The grill was fairly hot, and we used a grill tray that had had time to heat up over the coals. Then we put the squid on the grill and cooked it for 2 minutes on each side. If your grill was hotter than ours was, you’d be able to cook it for even less time. We knew it was time to flip it or to pull it off when the outside started to bubble and turn lightly golden.

As soon as we pulled it off the grill, we brushed on a little more olive oil and freshly squeezed lemon juice, and sprinkled with a little fresh parsley.

On the hot grill tray.

On the hot grill tray.

Ready to eat!

Ready to eat!

And then we devoured it. Here’s Elph having the kind of late-summer-discussion over great food and wine that helps us make it through the long winter to come.

Good food, wine, and conversation!

Good food, wine, and conversation!