{"id":3179,"date":"2012-08-17t10:04:07","date_gmt":"2012-08-17t14:04:07","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=3179"},"modified":"2021-05-14t18:54:26","modified_gmt":"2021-05-14t18:54:26","slug":"grilled-whole-squid-with-roasted-red-pepper-and-garlic","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/grilled-whole-squid-with-roasted-red-pepper-and-garlic\/","title":{"rendered":"grilled whole squid with roasted red pepper and garlic"},"content":{"rendered":"<p><em>serves 4<\/em><\/p>\n<ul>\n<li>11\/2-2 lb. whole uncleaned squid, guts and quill removed, skin and fins left on<\/li>\n<li>5-6 cloves garlic, finely chopped<\/li>\n<li>1 large red pepper, roasted, then cut into small 1\/4-1\/2 inch squares<\/li>\n<li>6-8 sprigs of thyme, leaves removed from stem<\/li>\n<li>1 lemon, cut into wedges<\/li>\n<li>1 t sriracha sauce<\/li>\n<li>olive oil<\/li>\n<\/ul>\n<p>marinate squid in enough olive oil and 1\/2 the garlic to just cover for 15 minutes.<\/p>\n<p>when grill is ready, roast the red pepper (turn occasionally until it&#8217;s black all around, place in plastic or paper bag for a few minutes then peel off the black skin), cut into squares &#8211; put aside for sauce.\u00a0to make sauce, heat about a 1\/4 cup olive oil over med-high heat, add garlic, red pepper and thyme- when garlic softens and begins to turn golden add sriracha, take off heat and reheat at serving time.<\/p>\n<p>clean grid on grill and brush with a bit of olive oil.\u00a0place squid across grid (diagonally) along with the tentacles (also diagonally, so that they don&#8217;t fall through onto the coals).\u00a0grill for 3-4 minutes a side (a bit longer for larger squid).<\/p>\n<p>heat the garlic pepper sauce, pour onto serving platter and serve squid over sauce. serve with lemon wedges.<\/p>\n<p>this meal was great with a local tomato caprese salad and a baguette for sopping. wow!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>we received some flawless beauties from cape elizabeth, maine that, since their delicate skin was perfect, cried out to be grilled whole with the skin on. <\/p>\n","protected":false},"author":4,"featured_media":6125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[111,39],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3179"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=3179"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3179\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6125"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=3179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=3179"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=3179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}