A Portuguese classic: whole red squid, marinated with garlic and lemon, grilled in a skillet or on the barbecue, and scented with fresh cilantro. Simple, authentic, and irresistible.
Ingredients
- 1000 g whole red squid (red calamari), fresh or thawed
- 6 cloves fresh garlic
- 1 bunch fresh cilantro
- 4 tbsp extra-virgin olive oil
- 2 pieces lemon
- to taste fine sea salt
- to taste whole black peppercorns, freshly ground
Method
- Prepare the red squid: rinse the squid under cold water. For each squid, gently pull the head and tentacles out of the body. Remove the transparent quill (bone) from inside the body. Empty the cavity by removing the viscera. Cut the tentacles just below the eyes, and discard the head and eyes. Remove the thin skin covering the body (it comes off easily). Rinse the inside and outside again. Pat dry with paper towels.
- Score the bodies: using a very sharp knife, make shallow crosshatch cuts (diamonds) on the outer side of the squid bodies. This ensures even cooking and keeps them from shrinking into a ball.
- Prepare the marinade: peel and crush the garlic cloves with a garlic press, or mince them finely. In a bowl, combine the crushed garlic, olive oil, the juice of one lemon, a pinch of salt, and pepper. Whisk lightly to emulsify.
- Marinate: place the squid bodies and tentacles in a shallow dish. Pour over the marinade and toss to coat well. Cover with plastic wrap and marinate at room temperature for 30 minutes (no longer, or the lemon acidity will start cooking the flesh).
- Meanwhile, wash and dry the cilantro. Strip the leaves from the stems (the thin stems can be minced). Finely chop the leaves. Cut the second lemon into wedges.
- Cook: heat a cast-iron skillet or grill over high heat (or use a barbecue with glowing red coals). The surface must be very hot: a drop of water should sizzle immediately. Sear the squid bodies and tentacles (do not overcrowd the skillet; cook in two batches if necessary).
- Grill each side for 2 to 3 minutes: the squid should have clear golden grill marks, the edges should begin to curl, and the flesh should turn opaque and feel firm to the touch. Do not extend the cooking time, or it will become rubbery. Turn halfway through with tongs.
- Serve: arrange the grilled squid on a warm serving platter. Scatter generously with chopped cilantro. Drizzle with raw olive oil and squeeze a lemon wedge over the top. Serve immediately with the remaining lemon wedges and, if desired, grilled country bread.
Nutrition
Per serving
- Energy
- 360.4 kcal
- Protein
- 38.39 g
- Carbohydrate
- 9.64 g
- Fat
- 17.68 g
- Fibre
- 2.25 g
- Calcium
- 10.36 mg
- Iron
- 0.24 mg
- Magnesium
- 7.39 mg
