Grilled Squid with Celery

Instructions

1. 1

   Pat the cleaned squid dry with paper towels and pat the celery pieces dry as well. This ensures better browning and prevents sticking on the grill.

   Tip: Moisture is the enemy of a good sear, so don't skip this step.

2. 2

   In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, white wine vinegar, red pepper flakes, salt, and black pepper. Set the vinaigrette aside.

   Tip: Make the dressing ahead of time so flavors can meld while you prepare the squid.

3. 3

   Toss the squid rings and tentacles with 2 tablespoons olive oil, half the sea salt, and half the black pepper. Let sit for 5 minutes.

   Tip: Seasoning the squid directly prevents it from becoming bland during cooking.

4. 4

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

   Tip: A properly oiled grill is essential for getting those beautiful char marks and preventing the squid from sticking.

5. 5

   Place squid on the hot grill in a single layer. Cook for 1.5-2 minutes per side until lightly charred and opaque. Work in batches if needed to avoid overcrowding.

   Tip: Overcooking squid makes it rubbery, so watch carefully and keep the timing short.

6. 6

   Transfer grilled squid to a large bowl. On the same grill, place celery pieces and cook for 3-4 minutes, stirring occasionally, until they have light char marks and are still crisp.

   Tip: The celery should retain its crunch for textural contrast with the tender squid.

7. 7

   Add the grilled celery to the bowl with the squid. Pour the vinaigrette over the warm squid and celery and toss gently to coat.

   Tip: Dressing the hot squid allows it to absorb the flavors while the vinaigrette cools everything slightly.

8. 8

   Gently fold in the chopped parsley and torn mint. Top with lemon zest and serve warm or at room temperature.

   Tip: The fresh herbs add brightness and should be added just before serving to preserve their fragrance.