Grilled Squid with Cucumber

Instructions

1. 1

   Clean the squid by removing the head and innards, then rinse thoroughly under cold water. Pat dry with paper towels. Using a sharp knife, gently score the outside of the squid body in a crosshatch pattern without cutting through.

   Tip: Scoring the squid helps it cook evenly and creates texture for the marinade to cling to.

2. 2

   In a small bowl, whisk together the minced garlic, lemon zest, 0.25 cup olive oil, Dijon mustard, red chili flakes, salt, and pepper. Reserve 2 tablespoons of this mixture for the cucumber salad and coat the squid generously with the remaining marinade. Let sit for 15 minutes at room temperature.

   Tip: Don't marinate for too long or the acid will begin to denature the squid proteins excessively.

3. 3

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

   Tip: A hot grill is essential for achieving a nice char without overcooking the delicate squid.

4. 4

   Place the squid on the hot grill and cook for 2-3 minutes per side, until the flesh is opaque and has light char marks. The squid should be just cooked through but still tender.

   Tip: Overcooked squid becomes rubbery, so keep a close eye and use a timer if needed.

5. 5

   Remove the squid from the grill and let rest for 2 minutes. Slice into rings or bite-sized pieces and place on a cutting board.

   Tip: Resting allows the juices to redistribute throughout the meat.

6. 6

   In a separate bowl, combine the sliced cucumber, red onion, fresh parsley, and mint. Drizzle with the reserved garlic-herb oil and the remaining 0.08 cup olive oil along with fresh lemon juice. Toss gently to combine and season with salt and pepper to taste.

   Tip: Add the dressing just before serving to keep the cucumber crisp.

7. 7

   Arrange the grilled squid on serving plates and top with the cucumber salad. Drizzle any remaining vinaigrette around the plate and garnish with extra fresh herbs and lemon wedges.

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