serves 4
| 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) |
1. squid
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.
3. grill
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.
6 Responses to “Squid Vicious – spicy grilled squid (by Erik)”
on May 20th, 2010 at 1:48 pm Said:
Love spicy food, and have been meaning to branch out in my uses of squid. So, this recipe looks perfect. Bet this would be absolutely delicious with the smoky flavor of a charcoal/wood-fired grill!
on May 22nd, 2010 at 12:04 pm Said:
I love squids and octopuses. I like the way they are prepared simple way just like what you did in your recipe. Looks delish!
on May 22nd, 2010 at 3:54 pm Said:
That sounds really fresh and delicious like a Summer dinner on the beach.
on May 22nd, 2010 at 6:16 pm Said:
Thank you
on May 27th, 2010 at 10:33 pm Said:
Your photography is just gorgeous. This looks absolutely divine and I’m loving the little tentacles. Thanks for sharing!
on May 29th, 2010 at 4:00 am Said:
Thanks very much, Jen! You’re too kind
Leave a Reply