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Grilled Squid with Meyer Lemon Dressing

The last time I made this was for a beach grill party. A few of us went surfing for the morning and packed a cooler with the marinating squid. Once we got out of the water and back on the beach we started up the coals and cooked our squid in about 2 minutes. The best part of this recipe is that you don't have to wait long for it to finish cooking.

Ingredients

Conversions to European measurements can be found here!

4 pounds small whole squid
4 cloves garlic coarsely chopped
juice of one whole Meyer lemon
1 tablespoon lemon zest
1 tablespoon ground corriander
¼ cup olive oil
1 tablespoon fresh ground black pepper
¼ cup parsley finely minced
1 teaspoon Kosher Salt

Procedure:

Clean the squid by separating the tentacles and head from the body. Using your fingers, inserted into the body of the squid, gently loosen and remove the spine from the squid body. With your fingers pull away the outer layer of skin from the squid body. Rinse thoroughly and set aside. With a small sharp paring knife cut the entrails away from the squid head by making a single cut just in front of the eyes. Open the tentacles to expose the beak. Using your finger push the solid beak out of the tentacles and discard.

Depending upon the size of the squid you have purchased cut them into manageable pieces. With small squid I usually only cut them in half. But, if yours a bigger cut them down to something that is easy to eat but will not fall through the grate on your grill.

Add the tentacles and bodies to a large bowl and add the pepper, garlic, olive oil, corriander, zest and lemon juice. Mix well and allow the squid to marinade in a covered bowl in your fridge for at least an hour.

In the meantime spark up your grill and get it ready to go. Squid do not require much cooking at all. A hot grill with leaping flames will ruin the tender flesh of the squid. Allow your grill to burn down to a smoldering layer of coals.

Add the squid to the hot grill and flip them once after about 1-3 minutes. The flesh will firm up and turn from an opaque appearance to white when they are done. Do not over cook.

Return to a serving platter add the salt and parsley and serve.