Grilled Squid with Beetroot

Instructions

1. 1

   Preheat your grill or grill pan to high heat. Pat the squid rings and tentacles dry with paper towels to remove excess moisture, which helps achieve a better char.

   Tip: Dry squid is essential for preventing steam and achieving a crispy exterior.

2. 2

   Toss the beetroot cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a separate grill tray and grill for 15-20 minutes, stirring occasionally, until caramelized and tender.

   Tip: Grilling beetroot brings out natural sweetness and creates a smoky depth.

3. 3

   While beetroot grills, prepare the dressing by whisking together remaining olive oil, lemon juice, minced garlic, chopped parsley, mint, red chili flakes, salt, and pepper in a small bowl.

4. 4

   Heat the vegetable oil in a small pan and fry the sliced shallots until golden and crispy, about 3-4 minutes. Transfer to paper towels to drain and season lightly with salt.

   Tip: Watch carefully as shallots can burn quickly. They should be deep golden, not dark brown.

5. 5

   Brush the squid pieces lightly with olive oil and season generously with salt and pepper. Place on the hot grill in a single layer and cook for 1.5-2 minutes per side until opaque and lightly charred.

   Tip: Squid cooks very quickly; overcooking makes it tough and rubbery. Keep it brief.

6. 6

   Remove squid from grill immediately and transfer to a large serving plate. Arrange the grilled beetroot around the squid.

7. 7

   Drizzle the lemon-herb dressing over the squid and beetroot, then scatter the crispy fried shallots on top for crunch and garnish.

   Tip: Add shallots just before serving so they stay crispy.

8. 8

   Serve immediately while the squid is still warm and the shallots are at their crispiest. Pair with fresh crusty bread or a light salad if desired.