Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
- 1 pound cleaned squid
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Metal skewers
- 1 Tablespoon chopped fresh parsley
- Lemon wedges
Rinse squid with cold running water and pat dry with paper towels. Cut squid bodies lengthwise down one side and open flat. Cut tentacles in half if large.
In bowl, combine olive oil, lemon juice, salt, and pepper. Add squid bodies and tentacles, tossing to coat.
Thread squid bodies lengthwise onto skewers so they lie flat; thread tentacles onto separate skewers. Grill over high heat, turning once, until just opaque throughout, 1 to 2 minutes. Remove squid from skewers and pile on platter. Sprinkle with parsley and serve with lemon wedges.
Yield: 4 servings
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Recipe Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.