Wood Grilled Marinated Squid Recipe

1. Prepare and Marinate

If squid is whole, remove head, entrails, and transparent quill; reserve tentacles. Rinse and pat dry. Slice tubes into 1/2-inch wide rings or leave whole for larger tubes and score lightly in a crosshatch. In a bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, chopped parsley, oregano, smoked paprika, 1 tsp salt and 1 tsp pepper. Add squid and toss to coat. Marinate in refrigerator 20–30 minutes (no longer than 1 hour to avoid toughening).

2. Preheat the wood grill (or charcoal/coal grill) to medium-high heat with a clean grilling surface. Brush both sides of bread slices lightly with 2 tbsp olive oil. Grill slices 1–2 minutes per side until char marks appear. Immediately rub each hot slice with the halved garlic clove, then top each slice with roughly chopped olives and a sprinkle of thyme if using. Keep warm.

3. In a food processor or blender combine drained cannellini beans, 2 tbsp olive oil, 1 tbsp lemon juice, roasted or raw garlic clove, chopped rosemary and 1 tsp salt. Puree until smooth, adding up to 2 tbsp cold water to reach a silky, spreadable consistency. Taste and adjust seasoning. Transfer to a serving bowl and keep at room temperature.

4. Toss halved cherry tomatoes with sliced red onion, 1 tbsp olive oil, 1 tsp red wine vinegar, chopped basil, 1/2 tsp salt and 1/4 tsp pepper. Let sit 10 minutes to macerate while you grill the squid and crisp the salt pork.

5. Heat a small skillet over medium. If salt pork is lean, add 1 tsp olive oil. Add thin slices of salt pork or pancetta and cook until crisp and golden, about 3–5 minutes, turning once. Drain on paper towel and crumble or leave as lardons for garnish.

6. Oil the grill grates lightly. Remove squid from marinade and let excess drip off. Grill squid over wood-fired medium-high heat: whole tubes or rings 1–2 minutes per side (tubes may take up to 3 minutes per side depending on size). Tentacles may take 2–3 minutes and will curl and char slightly. Aim for quick cooking to remain tender with good char. Do not overcook.

7. Spread a generous spoonful of white bean purée on each olive bread slice. Top with grilled squid pieces. Spoon cherry tomato salad alongside or over the squid. Scatter crisped salt pork pieces on top, finish with chopped parsley, flaky sea salt to taste and a lemon wedge. Serve immediately while warm.