Barbecued Squid Salad Recipes

Steps:

• Heat the barbecue. Meanwhile, marinate the squid for at least 30 mins, or up to 4 hrs. First, slash the squid tubes all over at 5mm-1cm intervals on each side, cutting through most of the flesh but leaving the sides intact. If there are any particularly large tubes, cut them in half width-ways. Put into a non-metallic bowl with the other squid ingredients and leave to marinate.
• For the salad, toss the onion, mango and chilli with the lime juice (from the limes used for the squid) and a pinch of salt and leave for at least 10 mins, or until the onion turns pink. Add the beans to one side of the bowl.
• Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.
• When the barbecue is ready, barbecue the squid tubes and tentacles for no more than 11⁄2 mins in total - the flesh should just change from greyish to opaque and shrink up into a spiral shape where you've made your cuts. Toss the salad ingredients together very roughly, pile onto a platter and top with the hot squid and coriander. Drizzle with extra virgin olive oil and serve with lime wedges on the side.

Steps:

• In a bowl toss squid with salt, chopped garlic and 3 tablespoons of the olive oil; season with pepper. Marinate 1 hour, refrigerated.
• In food processor combine anchovies and their oil with lemon juice until pureed. With motor running, slowly stream in remaining 1/2 cup olive oil. Thin dressing with 2 tablespoons cold water. Dressing should be smooth and consistency of cream. If it is too thick, thin with a little more cold water.
• Heat a charcoal grill until very hot, or alternatively, preheat broiler. On a fine-mesh grill, arrange squid in one layer and place over coals; grill, turning once, and remove as soon as squid turn opaque. Cool to room temperature. Alternatively, place squid on baking sheet and broil, turning once, 2 minutes per side or until opaque and just cooked through. Let cool to room temperature.
• In a large salad bowl combine squid with minced garlic, pine nuts and anchovy dressing. Toss with sun-dried tomatoes, capers and basil. Serve on a bed of green lettuce with garlicky grilled bread.

Steps:

• Preheat a grill to high.
• Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy.
• In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil.
• Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander.
• Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.

Steps:

• Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
• Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
• In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.

Steps:

• Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
• Preheat a grill to high heat.
• Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
• Combine all ingredients. This can be prepared in advance and used for multiple recipes.

Steps:

• For the vinaigrette: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper.
• For the calamari salad: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.

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:

• 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.

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.