Grilled Squid With Black Bean Salad Recipes

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.

Steps:

• Pre-heat a grill very hot. In a skillet coat lightly with oil and on high heat, saute the pepper and lapchong until soft, about 4 minutes. Fold in rice and add the scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using a pastry bag or plastic bag with the tip cut off. Oil the grill and season the tubes with salt and chile. Mark the tubes, and roll them around so that all sides cook evenly, about 5 minutes total. Be careful not to overcook the squid as it will get tough. Let rest 1 minute then slice into one inch pieces, like sushi.
• Saute garlic, chiles, black beans and ginger until soft. Deglaze with vinegar and reduce by 80%. Let cool completely. In a food processor, add mixture with yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies, then more quickly. Check for seasoning. Store in refrigerator.
• PLATING Fill a small dish with the aioli and arrange the 'sushi' around the dish.

Steps:

• The night before: soak the beans in cold water to cover by an inch, overnight. Combine the fennel seed, 1 teaspoon red pepper flakes, 2 garlic cloves, parsley, lemon zest and mustard in a food processor. Purée, scraping the sides as needed, to form a smooth paste. With motor running, slowly drizzle in 1/2 cup olive oil to form an emulsion. Slather the marinade on the squid and season with salt and pepper. Cover and refrigerate overnight.
• Strain the beans, place in a saucepan, and cover with cold water. Add the bay leaves, 1/2 onion and the 2 remaining garlic cloves. Bring to a boil over medium heat, reduce heat to low, and simmer until tender, about 1 hour. Strain the beans, reserving some of the liquid, and discard the bay leaves, onion and garlic.
• Place a sauté pan over medium heat, and add remaining 1 tablespoon olive oil. Dice the remaining onion and add with the fennel and carrots. Add a pinch salt and cook until the vegetables are tender, about 3 minutes. Add the beans, cumin and remaining 1/4 teaspoon red pepper flakes. Mix, moistening with a bit of the bean liquid. Season with salt and pepper to taste and take it off the heat.
• Preheat a grill for cooking over high heat. Grill the squid on the hottest part of the grill for a minute per side, letting it brown slightly in places. Remove squid from heat, squeeze the lemon juice over it, and slice the tubes into thin rings. Stir into the bean salad and sprinkle with Espelette pepper.
• Serve warm with crusty bread, drizzling the unused marinade on top.

Steps:

• Try to get your fishmonger to skin and gut the squid for you. Score the squid lightly in a casual criss-cross fashion. Set it aside while you get a griddle pan very, very hot. You can also use a wok or the barbecue.
• Season the squid lightly with salt and pepper just before cooking, then add it to the pan. After a minute, it should be nicely charred, so turn it over and cook for a further minute. Remove the squid from the pan and set aside.
• Heat up the cannellini beans and sprinkle them into a bowl. Add the sliced chiles to the bowl with the rocket, lemon juice, and olive oil, and season. Cut the squid at irregular angles and toss it in with the rest of the ingredients. A good drizzle of extra-virgin olive oil over the top will finish it off nicely.

Steps:

• Rinse squid with cold water, drain and pat dry. Transfer to a baking sheet in one layer. Drizzle with 1 tablespoon peanut oil. Season squid on both sides with salt and pepper, and season tentacles. (If they are small, thread them onto bamboo skewers.) Make sure everything is lightly coated with oil. Set aside.
• Prepare a charcoal grill, or heat a stovetop grill to medium-high. Bring a large pot of well-salted water to a boil.
• Make the vinaigrette: In a small bowl, whisk together 2 tablespoons peanut oil, toasted sesame oil, lime juice and fish sauce. Stir in ginger, garlic and half the jalapeño and Fresno chiles (or less, if chiles are very hot).
• Drop beans into boiling water and cook for 1 to 2 minutes, until firm tender. Drain and spread out on a baking sheet lined with a kitchen towel. Let cool to room temperature.
• Lay the squid bodies on the grill and cook for 3 to 4 minutes per side, until lightly browned (bodies will puff up). Grill tentacles until firm and slightly charred, turning with tongs, 3 to 4 minutes. Transfer cooked squid to a cutting board. Let cool slightly, then cut bodies crosswise into 1/2-inch-thick slices. Cut tentacles in halves or quarters, if large; otherwise leave whole.
• Place green beans and sliced squid in a large bowl. Sprinkle lightly with salt, then add the vinaigrette and toss to coat with wooden spoons. Add remaining half of the chiles, the scallions and cilantro and toss again. Taste and adjust seasoning as necessary. Transfer to a serving platter. Sprinkle with remaining chiles if desired and garnish with cilantro springs.

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 1/2-centimeter (1/4-inch) 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.