grilled whole squid with roasted red pepper and garlic
serves 4
- 11/2-2 lb. whole uncleaned squid, guts and quill removed, skin and fins left on
- 5-6 cloves garlic, finely chopped
- 1 large red pepper, roasted, then cut into small 1/4-1/2 inch squares
- 6-8 sprigs of thyme, leaves removed from stem
- 1 lemon, cut into wedges
- 1 t sriracha sauce
- olive oil
marinate squid in enough olive oil and 1/2 the garlic to just cover for 15 minutes.
when grill is ready, roast the red pepper (turn occasionally until it’s black all around, place in plastic or paper bag for a few minutes then peel off the black skin), cut into squares – put aside for sauce. to 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.
clean grid on grill and brush with a bit of olive oil. place squid across grid (diagonally) along with the tentacles (also diagonally, so that they don’t fall through onto the coals). grill for 3-4 minutes a side (a bit longer for larger squid).
heat the garlic pepper sauce, pour onto serving platter and serve squid over sauce. serve with lemon wedges.
this meal was great with a local tomato caprese salad and a baguette for sopping. wow!
