Barbecued Squid Salad Recipes

GRILLED SQUID SALAD

Steps:

• Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well.
• Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at ½cm intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side - with no oil or seasoning - until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour.
• Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa, and serve hot or at room temperature.

BARBECUED SQUID SALAD

Steps:

• Heat the barbecue. Meanwhile, marinate the squid for at least 30 mins, or up to 4 hrs. First, slash the squid tubes all over at 5mm-1cm intervals on each side, cutting through most of the flesh but leaving the sides intact. If there are any particularly large tubes, cut them in half width-ways. Put into a non-metallic bowl with the other squid ingredients and leave to marinate.
• For the salad, toss the onion, mango and chilli with the lime juice (from the limes used for the squid) and a pinch of salt and leave for at least 10 mins, or until the onion turns pink. Add the beans to one side of the bowl.
• Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.
• When the barbecue is ready, barbecue the squid tubes and tentacles for no more than 11⁄2 mins in total - the flesh should just change from greyish to opaque and shrink up into a spiral shape where you've made your cuts. Toss the salad ingredients together very roughly, pile onto a platter and top with the hot squid and coriander. Drizzle with extra virgin olive oil and serve with lime wedges on the side.

SPICY GRILLED CALAMARI SALAD RECIPE

Steps:

• Preheat a grill. Toss the squid bodies with the oil, and generously season with salt and lots of black pepper. When the grill is very hot, add the squid and grill for about 5 minutes, until lightly charred all over. Combine the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend. Slice the grilled squid into 1⁄2" rings. In a salad bowl, toss the squid, watercress, cucumber, tomato, onion, and peanuts with the dressing. Divide the salad among 4 plates.

GRILLED SQUID SALAD

Steps:

• Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.
• Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.
• Toss greens with remaining olive oil, juice of 1 or 2 lemons (to taste), salt, pepper and shallots. Top with squid, drizzle all with a little more lemon juice and serve.

GRILLED SQUID SALAD

Steps:

• In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the olive oil; season with pepper. Marinate 1 hour, refrigerated.
• In food processor combine anchovies and their oil with lemon juice until pureed. With motor running, slowly stream in remaining 1/2 cup olive oil. Thin dressing with 2 tablespoons cold water. Dressing should be smooth and consistency of cream. If it is too thick, thin with a little more cold water.
• Heat a charcoal grill until very hot, or alternatively, preheat broiler. On a fine-mesh grill, arrange squid in one layer and place over coals; grill, turning once, and remove as soon as squid turn opaque. Cool to room temperature. Alternatively, place squid on baking sheet and broil, turning once, 2 minutes per side or until opaque and just cooked through. Let cool to room temperature.
• In a large salad bowl combine squid with minced garlic, pine nuts and anchovy dressing. Toss with sun-dried tomatoes, capers and basil. Serve on a bed of green lettuce with garlicky grilled bread.

GRILLED CALAMARI SALAD

Steps:

• Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
• Preheat a grill to high heat.
• Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
• Combine all ingredients. This can be prepared in advance and used for multiple recipes.