Grilled Squid with Cassava Root Chips and Cilantro-Lime Aioli

Instructions

1. 1

   Pat the squid bodies and tentacles dry with paper towels. Score the squid bodies lightly in a crosshatch pattern without cutting through completely, then cut into 3-inch rings. Season all squid pieces with half the sea salt and black pepper.

   Tip: Scoring helps the squid cook evenly and creates textural interest when grilled.

2. 2

   Heat vegetable oil in a deep skillet to 350°F. Working in batches, fry the cassava matchsticks for 3-4 minutes until golden and crispy. Drain on paper towels and season immediately with remaining salt and paprika.

   Tip: Don't overcrowd the pan; cassava needs space to fry evenly.

3. 3

   While cassava is frying, combine mayonnaise, 3 minced garlic cloves, 3 tablespoons lime juice, and three-quarters of the chopped cilantro in a bowl. Whisk until smooth, taste, and adjust seasoning as needed. Set cilantro-lime aioli aside.

   Tip: Make the aioli ahead of time for deeper flavor development.

4. 4

   Preheat your grill to high heat (around 450°F) and lightly oil the grates. Mix the remaining minced garlic with 3 tablespoons olive oil and brush generously onto all squid pieces.

   Tip: Oil the grates well to prevent sticking, especially with squid.

5. 5

   Grill squid bodies and tentacles for 1.5 to 2 minutes per side until they turn opaque and develop light char marks. Transfer to a warm plate and drizzle with remaining olive oil.

   Tip: Squid cooks very quickly; overcooked squid becomes rubbery, so watch carefully.

6. 6

   Arrange cassava chips on serving plates as a base. Top with grilled squid rings and tentacles, then drizzle generously with cilantro-lime aioli.

   Tip: Warm plates will keep the dish at the perfect serving temperature.

7. 7

   Garnish with remaining fresh cilantro and serve immediately with fresh lemon wedges on the side for extra brightness and acidity.

   Tip: The fresh lemon allows guests to adjust tartness to their preference.