|1||lbs. squid tentacles (or tubes if the tentacles weird you out)|
|3-4||hot cherry peppers|
|1||handful of pickled fefferoni peppers (available in specialty grocers; can substitute peperoncini)|
|1||handful of fresh ripe red chili peppers|
|¼||cup extra virgin olive oil|
|2||Tbsp. balsamic vinegar|
|½||tsp. sea salt (ground fine)|
Clean the squid. If using the bodies/tubes, slice up into 1/2” wide rings. Coarsely chop all the peppers.
2. squid marinade
Mix the marinade and combine with the squid and peppers. Allow to in the refrigerator for a couple of hours.
When you’re ready, throw the whole mess onto a hot grill (400 degrees F). I like to use a grilling basket so that nothing falls through the grate and is lost. Keep the extra marinade close by and drizzle it on the mixture while it’s grilling so that it does not loose too much moisture. When the ends of the tentacles begin to crisp it’s ready to eat.