GRILLED OR CHARRED SQUID
4 servings
Prepare a very hot grill fire, or set a cast-iron skillet over medium-high heat. Toss in a shallow bowl to coat:
- 2 pounds squid, cleaned, above, tentacles cut off, bodies halved lengthwise
- 2 tablespoons olive oil
- (1 tablespoon sherry vinegar or other vinegar)
- ½ teaspoon salt
When the fire or pan is good and hot, add the squid and cook about 1 minute, 2 at most, until firm and seared. Turn and cook for another minute. Be careful—overcooking will make the squid tough. Serve immediately with:
- Lemon wedges and minced parsley, Salsa Verde, or Vinaigrette flavored with fresh herbs