I picked up a couple of whole, uncleaned squid at the market today. I cleaned the squid, then cut the mantle flat and cross-cut them into quarters. The legs I simply cut in half.
I made a simple marinade of olive oil, diced red chiles, crushed garlic, fresh grated ginger, salt & pepper. I mixed the squid bits with the marinade by hand, working the marinade into all the lovely cross-cuts and put it in the fridge while I set up the BBQ.
Time to fire up The Mighty Hibachi!
Chargrilling over hardwood charcoal gives good flavour.
When cooking squid, you either cook it quickly over a high heat or long and slow. I chose to grill over direct heat. The mantle cooked in less than 2 minutes. The legs can stand a bit more heat, so I cooked them for about 6 minutes, turning every couple of minutes or so. DO NOT OVERCOOK!
Chargrilled squid
Served with a lemon cheek, garlic bread, and lightly dressed baby spinach. Well, it turns out I overdressed the greens. I blame the beer.
The squid was tender and sweet, with a wonderful smoky flavour from the direct grilling over hardwood charcoal. Simply delicious.
