Grilled Squid with Cabbage

Instructions

1. 1

   Pat the squid dry with paper towels and score the tubes lightly in a crosshatch pattern on one side to prevent curling during cooking.

   Tip: Scoring helps the squid cook evenly and creates an attractive presentation.

2. 2

   In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, half the lemon juice, red pepper flakes, and thyme. Coat the squid generously with this marinade and season with salt and pepper. Let sit for 10 minutes.

   Tip: Don't marinate too long or the acid will toughen the squid.

3. 3

   In a large bowl, combine the sliced cabbage and red onion. Set aside.

   Tip: Slice the vegetables just before dressing to maintain their crispness.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: A well-oiled grill is essential for preventing squid from sticking.

5. 5

   Grill the squid tubes for 1.5-2 minutes per side until they turn opaque and have light char marks. Grill the tentacles for about 1 minute per side. Transfer to a cutting board.

   Tip: Squid cooks very quickly; overcooking will make it rubbery.

6. 6

   Once cool enough to handle, slice the squid tubes into rings about 0.5 inches wide.

   Tip: Cutting the tubes into rings makes them easier to eat and more attractive on the plate.

7. 7

   In a small jar, combine the remaining 2 tablespoons of olive oil, remaining lemon juice, and a pinch of salt and pepper to create a dressing. Pour over the cabbage mixture and toss until well coated.

   Tip: Let the cabbage slaw sit for 2-3 minutes to soften slightly while absorbing the dressing.

8. 8

   Arrange the dressed cabbage on serving plates, top with the grilled squid, and garnish generously with fresh parsley and an extra pinch of red pepper flakes.

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