Marinated Squid Recipes

SQUID WITH GINGER-SOY SAUCE MARINADE

Squid with Ginger-Soy Sauce Marinade image

Provided by Tadashi Ono

Categories Ginger Shellfish Soy Marinate Backyard BBQ Dinner Seafood Squid Grill Grill/Barbecue Party Soy Sauce Advance Prep Required Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Serves 4

Number Of Ingredients 4

Ingredients

1/2 cup soy sauce
2 tablespoons grated fresh ginger
3 tablespoons mirin
1 pound small squid (bodies and tentacles), cleaned

Steps:

Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade. Reserve 1/2 cup of the marinade and set aside. Lay the squid in the remaining liquid, gently turning 4 times to coat all over. Marinate the squid for 10 minutes at room temperature, turning once.
Preheat a grill to hot. Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece). Every 30 seconds flip the squid and brush on the reserved marinade. The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma. Be careful not to overcook; squid turns rubbery if grilled too long. Serve immediately.

HERB-MARINATED SQUID

Herb-Marinated Squid image

Categories Herb Appetizer Lunch Seafood Squid Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 1/2 cups water
5 tablespoons olive oil
1 pound cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left intact
1 onion, halved, sliced
1/4 cup minced fresh parsley
2 large fresh rosemary sprigs or 1 tablespoon dried
1/2 cup white wine vinegar
2 garlic cloves, peeled
8 whole black peppercorns
1 bay leaf
12 baguette bread slices
Additional olive oil (optional)
Additional minced fresh parsley

Steps:

Bring 1 1/2 cups water and 3 tablespoons oil to simmer in heavy large skillet over medium heat. Add squid and onion. Cover and simmer 15 minutes. Add 1/4 cup minced parsley and rosemary. Cover and simmer until squid is tender, about 10 minutes. Transfer mixture to large jar. Add vinegar, garlic, peppercorns and bay leaf. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.)
Preheat broiler. Brush baguette slices with 2 tablespoons oil. Broil until golden, watching closely to avoid burning. Drain squid mixture. Discard rosemary sprigs, garlic and bay leaf. Transfer squid mixture to medium bowl. Season to taste with salt and pepper. Drizzle with additional olive oil, if desired, and sprinkle with parsley. Serve with toasted baguette slices.

CHAR-GRILLED SQUID IN SHERRY MARINADE

Char-Grilled Squid in Sherry Marinade image

Provided by Karen Adler

Categories Shellfish Appetizer Marinate Fourth of July Father's Day Backyard BBQ Dinner Seafood Squid Summer Grill Grill/Barbecue Party Advance Prep Required

Yield Serves 4

Number Of Ingredients 11

Ingredients

Sherry Marinade
1/4 cup olive oil
1/4 cup dry sherry
6 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon paprika
1/2 teaspoon salt
1 1/2 to 2 pounds squid (or baby octopus), cleaned, long tentacles trimmed if desired
Extra-virgin olive oil
Chopped fresh flat-leaf parsley for garnish

Steps:

Method
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.
2. Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill.
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.
4. To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.

MARINATED SQUID

Marinated Squid image

Provided by Molly O'Neill

Categories weekday, appetizer

Time 10m

Yield Four servings

Number Of Ingredients 14

Ingredients

6 stalks fresh lemon grass, minced or 1/2 cup dried
1 tablespoon dried red chili flakes
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1 teaspoon grated ginger
1 tablespoon olive oil
1 pound small squid, cleaned and cut into 1/4-inch-thick circles, tentacles reserved
1/2 teaspoon salt
1 teaspoon fresh ground pepper
1 red bell pepper, seeded, deveined and cut into thin slivers
1 green bell pepper, seeded, deveined and cut into thin slivers
1 cup shredded scallions
1 cup coriander leaves
1 head iceberg lettuce, shredded

Steps:

Combine the lemon grass, chili flakes, lemon and lime juices, ginger and 1 teaspoon of the olive oil in a large glass or ceramic bowl. Pour half of this vinaigrette into a small bowl. Refrigerate. Blanch the squid in boiling salt water for 1 minute. Drain. Rinse under cold running water until chilled and add to the vinaigrette. Cover and refrigerate overnight.
Drain the squid. Set aside. Pour the reserved vinaigrette into a large glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the squid, peppers, scallions and coriander. Toss to combine. Divide the lettuce between 4 plates. Top with the salad and serve immediately.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 365 milligrams, Sugar 6 grams

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