|Nutritional Guidelines (per serving)|
Squid must be cooked fast over high heat or slow-cooked to achieve tenderness. Anything in between results in a chewy mess.
Editor Susan Westmoreland, "The All New Good Housekeeping Cookbook" (Hearst Books)
- 1 pound squid (cleaned)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon fresh parsley (chopped)
- Garnish: lemon wedges
Rinse squid under cold running water and pat dry with paper towels. Cut squid bodies lengthwise down one side and open flat. Cut tentacles in half if large.
In a bowl, combine olive oil, lemon juice, salt and pepper. Add squid bodies and tentacles, tossing to coat.
Thread squid bodies lengthwise onto skewers so they lie flat. Thread tentacles onto separate skewers.
Grill over high heat, turning once, until just opaque throughout, 1 to 2 minutes.
Remove squid from skewers and pile on a platter. Sprinkle with parsley and serve with lemon wedges.
Source: "The All New Good Housekeeping Cookbook" edited by Susan Westmoreland (Hearst Books), used with permission.