Grilled Squid with Broccoli

Instructions

1. 1

   Pat the squid dry with paper towels and score the inside of the bodies in a crosshatch pattern, being careful not to cut all the way through. This helps the squid cook evenly and absorb flavors.

   Tip: Scoring also helps prevent the squid from curling too much during cooking.

2. 2

   In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 3 minced garlic cloves, red pepper flakes, salt, and black pepper. Coat the squid pieces thoroughly with this marinade and let sit for 10-15 minutes.

   Tip: Don't over-marinate squid or it can become mushy; 15 minutes is the sweet spot.

3. 3

   Toss broccoli florets with 2 tablespoons olive oil, remaining minced garlic, salt, and pepper. Arrange on a grill-safe pan or in a grill basket.

   Tip: If using a grill basket, make sure to oil it well to prevent sticking.

4. 4

   Preheat your grill to high heat (around 450°F) and lightly oil the grates to prevent sticking.

5. 5

   Place the broccoli on the grill and cook for 8-10 minutes, stirring occasionally, until the florets are tender with charred edges. Transfer to a serving plate.

   Tip: Broccoli should be fork-tender but still have some bite to it.

6. 6

   Grill the squid pieces for 1-2 minutes per side, working in batches if necessary. The squid is done when it becomes opaque and slightly firm to the touch. Do not overcook or it will become rubbery.

   Tip: High heat and quick cooking are essential for tender squid. Tentacles cook faster than bodies.

7. 7

   Remove the grilled squid from heat and drizzle with remaining lemon juice. Toss together with the grilled broccoli on the serving plate.

8. 8

   Garnish with fresh chopped parsley and lemon zest. Serve immediately while still warm.

   Tip: A squeeze of fresh lemon juice at the table enhances the bright Mediterranean flavors.