Cut into rings and tentacles and deep fried, squid have claimed a top spot on restaurant appetizer menus as calamari. But why go out for calamari when you can grill them at home? Whole, marinated squid, done to a turn on your grill, can transform your backyard into a tapas bar. Just stir up a pitcher of sangria or chill a bottle of fino sherry, and you're good to go.
The technique you use for grilling squid is the same as for whole baby octopus or cut-up octopus tentacles. You want to marinate them first to imbue them with flavor. Squid and octopus are not as delicate as fish, so you can marinate them longer—ideally, for 3 to 4 hours. Then, grill them quickly on an oiled, perforated grill rack (so they don't fall through the grill grates) over a hot fire; that way, they crisp up without getting rubbery.
Recipe information
Yield
Serves 4
Ingredients
Sherry Marinade
Preparation
Method
Step 1
1. To make the marinade, whisk all the ingredients together in a large bowl. Add the squid, cover, and let marinate in the refrigerator for 3 to 4 hours.
Step 2
2. Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill.
Step 3
3. Remove the squid from the marinade. Place the squid on the prepared grill rack and grill for 4 minutes, turning once, or until the squid are almost opaque all the way through and have crisped around the ends and tentacles. Do not overcook or they will become rubbery.
Step 4
4. To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.
