Grilled Squid with Bean Sprout Salad and Garlic-Ginger Drizzle

Instructions

1. 1

   Pat the squid dry with paper towels and score the bodies lightly in a crosshatch pattern on both sides. This helps the squid cook evenly and creates texture. Season generously with salt and pepper.

   Tip: Scoring the squid also helps it absorb the flavors better and creates appealing grill marks.

2. 2

   Heat a grill pan or outdoor grill to high heat. Lightly brush the squid with olive oil on all sides.

   Tip: Make sure the grill is smoking hot before adding the squid to ensure a good char in just 2-3 minutes per side.

3. 3

   Grill the squid bodies for 2-3 minutes per side until they turn opaque and have light char marks. Grill the tentacles for 1-2 minutes per side. Transfer to a cutting board and let rest for 2 minutes, then slice bodies into rings.

   Tip: Don't overcook the squid or it becomes rubbery—timing is crucial for tenderness.

4. 4

   While the squid cooks, prepare the garlic-ginger drizzle by combining minced garlic, grated ginger, sesame oil, soy sauce, rice vinegar, lime juice, and red chili flakes in a small bowl. Whisk until emulsified.

   Tip: This drizzle can be made ahead and stored in the refrigerator for up to 3 days.

5. 5

   Place the fresh bean sprouts in a large serving bowl and toss gently with half of the garlic-ginger drizzle and a pinch of salt until evenly coated.

   Tip: Handle the bean sprouts delicately to keep them from breaking apart.

6. 6

   Arrange the grilled squid over the bean sprout salad. Drizzle the remaining garlic-ginger sauce over the squid and garnish with sliced scallions.

   Tip: Serve immediately while the squid is still warm for the best contrast with the cool, crisp sprouts.