Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- juice of 1 lemon, divided
- 3–4 cloves of garlic, minced
- 1 teaspoon chili flakes
- ½ teaspoon smoked paprika
- 2 tablespoons chopped parsley, divided
- ½ tablespoon chopped fresh tarragon (optional)
- 2 pounds small squid, cleaned but include the tentacles
- ½ tablespoon fresh lemon zest
- sea salt and fresh-ground black pepper
Preparation
In a bowl, combine 1 tablespoon olive oil, half of the lemon juice, garlic, spices and herbs. Add salt to taste and mix well. Add the squid (bodies and tentacles) and toss well to coat. Leave to marinate for a couple of hours.
Heat a grill to at least 500°F. If you have a fine-meshed grill tray, arrange the squid on top in a single layer. If not, skewer the bodies and tentacles on metal skewers. Do not pack them tight! Put them on the hot grill and keep an eye on them: They char pretty quickly and take only about 5 minutes to cook. Turn them a few times to even the charring. Then take them off the heat and place on a cutting board. Cut the bodies into large rings. Add all (tentacles and rings) to a bowl and add the remaining olive oil, lemon juice, parsley and lemon zest. Season to taste with salt and pepper. Toss well and transfer to a serving bowl.
Serve as part of a seafood dinner, or as appetizer with crusty bread and some garlicky mayo.
About this recipe
Note: I have Mexican tarragon growing in my garden. Other herbs like dill, chervil or mint also work wonderfully.
