Grilled Squid Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles very dry with paper towels. Score the inside of tubes with shallow diagonal cuts if desired (this helps them open and cook evenly).

Marinade

In a bowl combine 3 tbs extra-virgin olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 2 tbs chopped parsley, 1 tsp sea salt and 1 tsp black pepper. Add the squid and toss to coat. Marinate at room temperature for 15 minutes (no more than 30 minutes to avoid toughening).

Grill

Preheat a grill or grill pan to high heat (medium-high to high, about 230–260°C / 450–500°F). Brush grill grates with a little oil. Place squid tubes and tentacles on the hot grill. Cook tubes 1.5–2 minutes per side until nicely charred and opaque — do not overcook. Cook tentacles about 2–3 minutes, turning once, until crisp at the tips. Remove and rest on a tray for 2 minutes.

Finish

Slice tubes into 1–1.5 cm rings or leave halved, arrange on warmed plates. Spoon a little of the olive oil-lemon sauce over the squid just before serving and sprinkle with a few reserved chopped parsley leaves.

Cook peas

Place rinsed yellow split peas, 900 ml water, and 1 bay leaf in a medium saucepan. Bring to a simmer over medium heat, skimming foam that rises. Reduce heat to low and simmer, partially covered, until peas are very tender and falling apart, 30–40 minutes. Add stock in the last 10–15 minutes if you prefer a richer flavor or to adjust liquid.

Mash and season

Remove bay leaf. Mash cooked peas with a potato masher or use an immersion blender for a smoother texture. Stir in 1 tbs butter, 1 tbs olive oil, 1 tsp salt, 0.5 tsp black pepper and 1 tsp lemon zest. If the mash is too thick, add a splash of warm stock or water to reach a soft, spoonable consistency. Keep warm until plating.

In a small bowl combine 100 g halved pitted mixed olives, 2 tbs rinsed capers, 1 finely diced shallot, 1 tbs chopped oregano or parsley, 2 tsp olive oil, 1 tsp lemon juice and 0.25 tsp black pepper. Toss and taste; adjust lemon or oil to balance saltiness from olives and capers. Set aside to mingle.

Prepare onions

Separate the thin onion slices into strands and pat dry. Toss slices with 3 tbs flour and 0.5 tsp salt so they are lightly coated.

Fry

Heat neutral oil in a small heavy saucepan to 175°C (350°F) — or test by dropping a floured onion strand: it should sizzle immediately. Fry the coated onion strands in batches until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate and immediately season lightly with a pinch of salt. Keep warm or at room temperature; they crisp up as they cool.

In a small bowl whisk together 60 ml extra-virgin olive oil, 30 ml fresh lemon juice, 0.5 tsp Dijon mustard, 0.5 tsp honey (optional), 0.5 tsp grated garlic, 0.5 tsp salt and 0.25 tsp black pepper until emulsified. Taste and adjust seasoning. Reserve a few teaspoons to dress the mashed peas if desired.

Spoon a generous portion (about 120–150 g) of warm mashed yellow split peas in the center of each starter plate and use the back of the spoon to create a shallow well.

Arrange grilled squid pieces over and around the peas. Spoon the olive-caper garnish over and beside the squid, distributing olives and capers evenly.

Drizzle the olive oil-lemon sauce around the plate and a little directly over the squid. Scatter a small handful of crispy onions on top for crunch and finish with an extra sprinkle of chopped parsley and a grind of black pepper.

Serve immediately while squid is hot and onions are crisp.