Grilling Squid in Strainer in Charcoal Chimney |
Grilled Squid:
1 lb. Cleaned Squid
1 - 1/2 tsp. Sumac
4 tbls. Olive Oil
Salt
Lemon
Mizuna Salad
4 c. Chopped Mizuna
4 tbls. Olive Oil
Lemon
Salt
INSTRUCTIONS:
(1) Slice the squid hoods into thin strips. Place in a bowl with 1 tsp. sumac, 2 tblsp. olive oil, and salt.
(2) Start the grill. The key to this dish to to have blistering heat. I used a charcoal chimney, leaving the charcoal in the chimney, and a strainer for this purpose.
(3) Once the charcoal is fiery red, grill the squid in small batches for 1 - 2 minutes per batch until it is all done. Once off the grill, add the remaining olive oil, sumac, and the juice of 1/2 lemon.
(4) Prepare the salad by combining Mizuna, olive oil, a few tablespoons of lemon juice, and salt.
Grilled Squid w/ Sumac and Mizuno Salad |