Char-Grilled Squid in Sherry Marinade

Name: Char-Grilled Squid in Sherry Marinade
Yield: 4 servings
Ingredients: 1 1/4 cup olive oil; 1 1/4 cup dry sherry; 1 6 cloves garlic, minced; 1 1 tablespoon dried oregano; 1 1 teaspoon red pepper flakes; 1 1 teaspoon paprika; 1 1/2 teaspoon salt; 1 1 1/2 to 2 pounds squid (or baby octopus), cleaned, long tentacles trimmed if desired; 1 Extra-virgin olive oil; 1 Chopped fresh flat-leaf parsley for garnish

From the kitchen of Carly

Squid gets tender and charred over high heat after marinating in sherry, garlic, and warm spices. The key is quick cooking to avoid rubbery texture. Crispy edges, tender centers, finished with good olive oil and parsley.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup olive oil
11/4 cup dry sherry
16 cloves garlic, minced
11 tablespoon dried oregano
11 teaspoon red pepper flakes
11 teaspoon paprika
11/2 teaspoon salt
11 1/2 to 2 pounds squid (or baby octopus), cleaned, long tentacles trimmed if desired
1Extra-virgin olive oil
1Chopped fresh flat-leaf parsley for garnish

Instructions

1. To make the marinade, whisk all the ingredients together in a large bowl. Add the squid, cover, and let marinate in the refrigerator for 3 to 4 hours.
2. Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill.
3. Remove the squid from the marinade. Place the squid on the prepared grill rack and grill for 4 minutes, turning once, or until the squid are almost opaque all the way through and have crisped around the ends and tentacles. Do not overcook or they will become rubbery.
4. To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.