We all love fried calamari as an appetizer but squid can be so much more. Such an underrated member of the ocean dwelling family
We don’t have to bread and fry squid for it to be tasty, we can lightly dress and grill it to be the amazing star of a fan-tabulous salad
Let’s start with 2 pounds of squid, that has been cleaned and blotted dry
Transfer to a baking sheet and drizzle with olive oil and sprinkle with kosher salt and black pepper
We like to skewer the tentacles so they’re easier to maneuver on the grill
Note: be sure to soak wooden skewers at least 30 minutes in water before grilling
Set aside and let’s get to work on the salad ingredients
I’ve trimmed 12 ounces of sugar snap peas
We’re going to blanch them in a pot of salted, boiling water for just about 2 minutes
Remove immediately to an ice bath so the cooking process stops
While they’re chillin’, let’s mix up the vinaigrette
Measure out 2 tablespoons each of extra virgin olive oil, sesame oil and fresh lime juice and 2 teaspoons of fish sauce
Dice one garlic clove, 1 tablespoon of peeled ginger and 1/2 seeded jalapeno
Whisk all ingredients until thoroughly combined
Dry sugar snap peas on a clean kitchen towel
Dice the other half of seeded jalapeno, green & white parts of 2 large scallions, thinly slice 1/2 red pepper and rough chop and 1/4 cup of fresh cilantro
Add the sugar snap peas to a large bowl along with the rest of the veggies
Pour the vinaigrette over the ingredients in the bowl and toss well
Set aside to let the flavors meld while we grill the squid
Preheat the grill to 400 degrees F and make sure the grates are well oiled
Grill the squid 2 minutes, turn, not flip and grill another 2 minutes. This will allow the crosshatch grill marks that we like to see
Flip and grill 4 minutes more or until the squid body is easily pierced with a knife
Remove to a tray and let cool a bit before slicing
When cool enough to touch, slice the body into rings and cut the tentacles in half if they’re large
Add the squid to the veggies and toss well so they are covered with the vinaigrette
Garnish with a sprig of cilantro and serve!
Enjoy!
Simply Sundays! ~ Grilled Squid & Snap Pea Salad
Ingredients
2 pounds of cleaned squid
12 ounces of sugar snap peas, trimmed
1 seeded jalapeno, halved
2 large scallions; green & white parts thinly sliced
1/2 red pepper, thinly sliced
1/4 cup of of fresh cilantro, roughly chopped
For the vinaigrette
2 tablespoons of extra virgin olive oil
2 tablespoons of sesame oil
2 tablespoons of fresh lime juice
2 teaspoons of fish sauce
1 garlic clove, minced
1 tablespoon of peeled ginger, minced
1/2 of the seeded jalapeno, minced
Directions
2 pounds of squid, cleaned and blotted dry
Transfer squid to a baking sheet and drizzle with olive oil and sprinkle with kosher salt and black pepper
Soak a wooden skewer at least 30 minutes in water before grilling
Trim 12 ounces of sugar snap peas and blanch in a pot of salted, boiling water for just about 2 minutes
Remove immediately to an ice bath to stop the cooking process
For the vinaigrette
Measure out 2 tablespoons each of extra virgin olive oil, sesame oil and fresh lime juice and 2 teaspoons of fish sauce; dice one garlic clove, 1 tablespoon of peeled ginger and 1/2 of a seeded, diced jalapeno; whisk all ingredients until thoroughly combined
Dry sugar snap peas on a clean kitchen towel
Add the other half of the diced jalapeno, sliced scallions, red peppers and fresh cilantro
Add the sugar snap peas to a large bowl along with the rest of the veggies
Pour the vinaigrette over the ingredients in the bowl and toss well; set aside
Preheat the grill to 400 degrees F and make sure the grates are well oiled
Grill the squid 2 minutes, turn, not flip and grill another 2 minutes; flip and grill 4 minutes more or until the squid body is easily pierced with a knife
Remove to a tray and let cool a bit before slicing
When cool enough to touch, slice the body into rings and cut the tentacles in half if they’re large
Add the squid to the veggies and toss well so they are covered with the vinaigrette; garnish with a sprig of cilantro
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
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