People often think that cooking fish is more difficult than the meat, but if you start with simple recipes, like this, you can get excellent results without difficulty.
The squid in question can cook on the barbecue grill (for convenience, you can put a sheet of aluminum foil) on a cast iron plate (as I did) or just in the pan. The cooking times do not change substantially, but the barbecue cooks more quickly, in this case hold the grid not too close to the fire.
Ingredients for 4 people:
The squid in question can cook on the barbecue grill (for convenience, you can put a sheet of aluminum foil) on a cast iron plate (as I did) or just in the pan. The cooking times do not change substantially, but the barbecue cooks more quickly, in this case hold the grid not too close to the fire.
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| Grilled squid |
- 8 fresh squid
- 1 fresh hot chilli
- 1 onion
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 1 clove of garlic
- a few grains of black pepper
- juice of 1 lemon
- 3 tablespoons of extra virgin olive oil
Clean the squid for convenience cut the tentacles to the base (so that they remain together) and well washed the bag and emptying small pockets and any litter.
Remove the hard eye that is located in the center of the tentacles, if you are impractical or have quickly cut across the initial part of the tentacles, being careful to make sure that the tentacles remain united.
Put the squid in a bowl with chili and onion finely chopped.
Add the basil, a clove of crushed garlic and black pepper .
Season with lemon juice, olive oil (Fig. 1) and let stand in refrigerator for at least 2 hours.
At the end put on a well heated pan, a cast iron plate or barbecue grill and cook without drain too much from the marinade (Fig. 2), indeed, brushing occasionally with the same.
Turn them after 5 minutes and cook for a total of 15/20 minutes depending on the thickness of the squid.
Sprinkle with parsley and serve accompanied by grilled vegetables.
Remove the hard eye that is located in the center of the tentacles, if you are impractical or have quickly cut across the initial part of the tentacles, being careful to make sure that the tentacles remain united.
Put the squid in a bowl with chili and onion finely chopped.
Add the basil, a clove of crushed garlic and black pepper .
Season with lemon juice, olive oil (Fig. 1) and let stand in refrigerator for at least 2 hours.
At the end put on a well heated pan, a cast iron plate or barbecue grill and cook without drain too much from the marinade (Fig. 2), indeed, brushing occasionally with the same.
Turn them after 5 minutes and cook for a total of 15/20 minutes depending on the thickness of the squid.
Sprinkle with parsley and serve accompanied by grilled vegetables.
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