Tom Douglas's Recipe for Charred Squid Skewers on Garlic Toast
This is one of my favorite recipes for summer parties. Squid can be very tender when grilled--just make sure to pull the skewers off the grill as soon as the squid is cooked. Charmoula is a slightly spicy Moroccan sauce made with cilantro and garlic--it adds a nice kick to this appetizer. For grilling, you can use bamboo skewers found at most markets, or check out my new double-pronged skewers--they'll keep the squid in place so you can grill evenly and also avoid having any squid fall into the fire. Plus, the "pusher" helps you get the squid off the skewers and onto your plates.
Charred Squid Skewers on Garlic Toast with Arugula
Ingredients:
2 pounds cleaned squid bodies, with or without tentacles
12 or more 10-inch skewers; if using bamboo skewers, soak them in water for 30 minutes and drain
For the Charmoula Marinade:
3 tablespoons finely chopped fresh flatleaf parsley
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
2 teaspoons paprika
2 teaspoons sambal oelek
2 teaspoons grated lemon zest
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
6 garlic toasts (see recipe below)
5 cups loosely packed arugula leaves, stems trimmed, washed and dried
For the Lemon Vinaigrette:
1 tablespoon fresh lemon juice,
2 teaspoons minced shallots,
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish
Directions:
1. If your squid bodies have fins (thin flaps) attached to them, slice off and discard them. Put the blade of your knife inside a squid body and carefully slice it open, cutting away from you, so you have one flat piece. Cut this piece in half, lengthwise. You will have two squid pieces, shaped like two long, tapered rectangles. Using your knife, lightly score the inside of each rectangle in a crosshatch pattern, not cutting all the way through. Repeat this procedure with all the squid bodies. 2. To skewer the squid, thread one rectangle, lengthwise, onto a skewer, followed by 2 tentacles (if using), then another rectangle. Pick up another skewer and continue until all the squid bodies are used. (You may have some tentacles left over; you can thread them together on a skewer.) Place the skewers in a nonreactive pan.
3. To make the marinade, combine the parsley, cilantro, lemon juice, garlic, paprika, sambal, lemon zest, salt and pepper in a bowl and whisk in the oil. Pour the marinade over the squid, cover with plastic wrap and refrigerate for 30 minutes.
4. To make the lemon vinaigrette, combine the lemon juice and shallots in a small bowl and whisk in the olive oil. Season to taste with salt and pepper. Set aside.
5. Fire up your grill. Remove the skewers from the refrigerator and allow the squid to come to room temperature. Shake off excess marinade, then grill the skewers over a hot fire, direct heat, with the lid off. Turn the skewers several times as needed, until the squid is cooked through, opaque, and charred in a few places, about 1 to 3 minutes total time, depending on the heat of your fire. Do not overcook, or the squid will be tough. Remove the skewers from the grill.
On the Plate
Put the arugula in a bowl and toss it with about 2 tablespoons of the lemon vinaigrette.
Arrange the garlic toasts on a platter. Top each toast with some arugula salad. Put 2 squid skewers on top of each toast and drizzle the remaining vinaigrette over the skewers. Garnish with the lemon wedges.
A Step Ahead
You can cut the squid and assemble the skewers up to a day ahead, and store, covered with plastic wrap, in the refrigerator. You can also make the charmoula marinade and the lemon vinaigrette up to a day ahead and store, covered, in the refrigerator. Marinate the skewers 30 minutes before you plant to grill them.
Makes 6 servings.
For the garlic toasts, you will need:
Whole, peeled garlic cloves
Rustic bread, sliced 1/2 to 3/4 inches thick
Olive oil
Kosher salt and freshly ground black pepper
Grill method: Fire up your grill. Smash the garlic cloves with the side of your knife, and rub a garlic clove over each slice of bread that you are grilling. Generously brush the slices, on both sides, with olive oil, and season with salt and pepper. Grill the bread over direct heat with the lid off, until golden and crusty, about 1 minute per side.
Broiler method: Toast the prepared slices of bread under the broiler, turning once, until golden and toasted, a minute or two per side.
Variation: Another way to make garlic toast is to brush the bread with garlic oil. To make enough oil for 6 to 8 toasts, put two thinly sliced cloves of garlic and 1/4 cup of olive oil in a small pan over medium heat. Heat the oil a few minutes, just until the garlic bubbles, then remove from the heat and use the garlic oil to generously brush both sides of the bread slices before you grill or broil them.
Recipes from Tom's Big Dinners (Morrow, 2003)
Tom Douglas is currently working with Amazon.com on the exclusive line of kitchen and dining products, Tom Douglas by Pinzon, aimed at building confidence in the kitchen.
CakeSpy on July 01, 2009 at 10:21 AM
I heart Tom Douglas. He is a genius, I am sure of it! This one sounds crazy delicious.
Gentlycaress on October 26, 2009 at 02:36 PM
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