Whole Squid, the most easiest seafood to cook and unbelievably delicious.
1 Wash the squid thoroughly and remove the tentacles by pulling them away from the body
2 Remove the entrails from inside the body together with the clear quill
3 Remove the purple membrane from the outside of the body. Using a sharp knife, cut off the fins
4 Returning to the tentacles, cut off the head and squeeze to remove the beak
1 kg 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
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!