Grilled Squid with Carrot and Garlic Butter

Instructions

1. 1

   Pat the cleaned squid dry with paper towels and lightly coat with 1 tablespoon of olive oil. Season generously with salt, pepper, and red pepper flakes. Set aside at room temperature for 15 minutes.

   Tip: Drying the squid prevents it from steaming on the grill and helps achieve a nice char.

2. 2

   Heat a large skillet over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. Once foaming, add the carrot batons and sauté for 8-10 minutes, stirring occasionally, until golden and tender-crisp.

   Tip: Don't overcrowd the pan; work in batches if needed for even caramelization.

3. 3

   Add the minced garlic to the carrots and cook for 1-2 minutes until fragrant, then deglaze the pan with white wine, scraping up any browned bits. Continue cooking until the liquid reduces by half, about 3 minutes.

   Tip: The wine adds depth and prevents the garlic from burning.

4. 4

   Reduce heat to low and stir in the remaining 2 tablespoons of butter, fresh parsley, and thyme. Season to taste with salt and pepper. Keep warm on the side of the stove.

   Tip: Adding butter at the end creates a silky sauce without separating.

5. 5

   Preheat your grill or grill pan to high heat (around 450°F). Brush the grates with oil to prevent sticking.

   Tip: A very hot grill is essential for quickly cooking the squid while keeping it tender.

6. 6

   Working quickly, place the squid rings and tentacles on the hot grill in a single layer. Grill for 2-3 minutes per side until just cooked through and lightly charred, being careful not to overcook.

   Tip: Squid cooks very quickly; overcooked squid becomes tough and rubbery.

7. 7

   Divide the warm carrots and garlic butter sauce among four plates. Top each portion with the grilled squid and drizzle with any pan juices.

   Tip: Serve immediately while everything is still warm.

8. 8

   Finish with a squeeze of fresh lemon juice, a sprinkle of fresh parsley, and a crack of black pepper. Serve hot.

   Tip: The lemon brightens the dish and complements both the squid and caramelized carrots beautifully.