Grill the squid whole and then cut them into slices for this salad. Not only is it easier (no squid rings falling through the grate), but small pieces risk cooking too quickly and becoming rubbery.
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2 pounds cleaned squid
3/4 cup olive oil
1 teaspoon salt
1/4 cup lemon juice (from about 1 lemon)
2 teaspoons wine vinegar
1/4 teaspoon fresh-ground black pepper
3 tablespoons thin-sliced basil leaves
1/2 head green leaf lettuce, torn into bite-size pieces (about 1 quart)
1/4 cup drained sliced pimientos (2 ounces)
1/2 cup halved and pitted black olives
4 scallions including green tops, sliced thin
How to Make It
Light the grill. In a medium bowl, toss the squid with 1/4 cup of the oil and 3/4 teaspoon of the salt.
In a large glass or stainless-steel bowl, combine the lemon juice, vinegar, the remaining 1/4 teaspoon salt, and the pepper. Stir in the remaining 1/2 cup oil with a fork. Stir in the basil.
Grill the squid quickly over high heat, turning once, until just done, 1 to 2 minutes per side. Remove. When cool enough to handle, cut the bodies into 1/2-inch rings and cut the tentacles in half. Add the squid, lettuce, pimientos, olives, and scallions to the dressing and toss.
Variation Shrimp can replace the squid. Toss a pound and a half of large shelled shrimp with the oil and salt, as in Step 1, and grill or broil them until just done, turning once, about five minutes in all.
A light, high-acid wine is a must to stand up to the lemon and vinegar in the dressing here. To highlight the squid, serve a vibrant, fruity Pinot Grigio from the Alto Adige.
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