Garlicky Grilled Squid With Marinated Peppers Recipes

Steps:

• Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then crush nuts using the side of a chef's knife or coarsely chop. Transfer to a small bowl. Mix in 2 Tbsp. oil and season with salt. Set aside.
• Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate. Place bell peppers directly on grate (not on wire rack) and grill, turning occasionally, until charred all over and flesh is very soft, 8-10 minutes.
• Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10-20 minutes (doing this extends the cooking and softens the skins). Remove skins from peppers and scoop out seeds; discard. Tear or slice peppers into large pieces and place in a clean medium bowl. Add vinegar, paprika, and 1/4 cup oil and finely grate 1 garlic clove into bowl. Season with salt and toss well to coat peppers.
• Return grill to high heat. Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 1/4 cup oil. Pat squid dry, then add to oil mixture; toss well to coat. Working in batches, grill squid on wire rack on grill until marks appear on bodies and tentacles begin to crisp around the edges, 45-60 seconds per side. Transfer to a clean large bowl and season with salt.
• Place onion and mint in a small bowl. Finely grate zest from lemon half over, then squeeze in juice. Season with salt and toss to combine.
• Divide marinated peppers and squid among plates. Spoon hazelnuts over and top with mint salad.

Steps:

• For the dressing: Place the minced garlic cloves on a cutting board, then sprinkle with kosher salt. Using the back of your knife, mash the garlic to form a paste. Add it to a bowl with the lime juice, 1/4 cup oil, cumin, turmeric, garam masala and red chile flakes, if using. Whisk together, then season with salt and pepper, if necessary. Remove 3 tablespoons of the marinade and set aside for the squid.
• For the squid: Heat up a large grill pan over high heat. Don't put anything on the grill until it's screaming hot! That will prevent the excess sticking.
• Meanwhile, place the lemon juice in a large salad bowl and whisk in a pinch of salt and a few grinds of pepper. Add the arugula and toss to lightly coat. Transfer to a serving platter.
• Drizzle the nectarine slices with olive oil, and lay them on the grill, turning every minute or so until the fruit have nice grill marks all over. Remove them to a plate. Pat the squid dry with paper towels, if necessary, and add to the reserved marinade. Toss to coat. Shake the calamari of the excess marinade, and place the tubes and tentacles on the hot grill, cooking about 3 minutes per side. If the squid sticks, wait another 30 seconds or so. When it's well-seared, it will release!
• Remove the calamari from grill, and slice the calamari tubes (bodies) into rings. Add rings and tentacles to the bowl of reserved dressing and toss well to coat. Arrange the nectarine wedges and calamari on the platter, over the bed of arugula. Drizzle the remaining dressing over the bowl, as desired, and serve.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

Steps:

• Whisk together ¼ cup of oil, 2 tblsps cilantro and half of garlic in a small bowl.
• Using kitchen shears, cut squid bodies down one long side; open flat.
• Using sharp knife, lightly score squid.
• Arrange in large, shallow baking dish in single layer.
• Pour garlic mixture over.
• Let marinate atleast 3 hours or overnight.
• Prepare grill (medium-high heat).
• Heat ¼ cup oil in heavy, large skillet over medium heat.
• Add vegetables, remaining garlic and tentacles.
• Simmer until vegetables are tender, about 15 minutes.
• Season.
• Add 2 tblsps cilantro.
• Grill marinated squid just until opaque, about 45 seconds per side.
• Divide sauce among plates.
• Top with squid.

Steps:

• Slcie the squid into rings and place in a small mixing bowl.
• Cover the squid with milk (use more or less as required. Add garlic and season with salt and pepper. Cover and refrigerate for 24 hours (or at least overnight).
• Drain the calamari and discard the milk. Pat dry with kitchen paper.
• Toss calamari in flour. I use a large plastic bag to do this.
• Deep fry until golden. Serve hot.
• Do not overcook the calamari as it may toughen.
• NOTE: Cooking time does not include overnight marination time.

Steps:

• Combine all ingredients in a small bowl until well blended.
• Marinade shrimp for 1 hour in the refrigerator.
• Thread shrimp and green onion strips on metal or bamboo skewers, alternating.
• Grill, turning once, basting 5 minutes until tender.
• Boil remaining marinade in saucepan for 1 minute.
• Serve with shrimp.

Steps:

• Rub the squid with salt and rinse.
• Slit and flatten the squid sac and make diagonal cuts on the inside surface.
• Cut into bite-sized pieces.
• Set aside in a bowl.
• In another bowl, mix all the ingreduents, EXCEPT THE FIRST FOUR INGREDIENTS, making the marinade. Mix for thirty seconds.
• Put the squid inside the bowl with the marinade and leave for 1 hour.
• When one hour is finished, grill the squid over a charcoal grill until just tender (about three minutes each side).
• Arrange on a serving platter and garnish with half-a-cup of coriander leaves.
• Serve with fish sauce dip.