Grilled Squid with Edamame

Instructions

1. 1

   In a small bowl, whisk together 4 tablespoons of olive oil, lemon juice, minced garlic, red pepper flakes, thyme, salt, and pepper. Set this marinade aside.

   Tip: Make the marinade at least 15 minutes ahead to allow flavors to meld together.

2. 2

   Score the squid tubes in a crosshatch pattern using a sharp knife, cutting only halfway through the flesh. Cut into 3-inch rings and tentacles into 2-inch pieces.

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

3. 3

   Place squid in a zip-lock bag and pour in the marinade. Seal and refrigerate for 15-20 minutes, turning the bag occasionally.

   Tip: Don't over-marinate as lemon juice can make squid tough if left too long.

4. 4

   Heat a grill pan or outdoor grill to high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: A very hot grill is essential for quick cooking and avoiding rubbery squid.

5. 5

   Cook the edamame by boiling in salted water for 3-4 minutes until tender but still vibrant green. Drain and toss with 1 tablespoon olive oil, remaining minced garlic, lemon zest, and a pinch of salt. Keep warm.

   Tip: Edamame can be prepared while the grill preheats to save time.

6. 6

   Remove squid from marinade, reserving the liquid. Grill squid pieces for 1.5-2 minutes per side until opaque and lightly charred. Avoid overcrowding the grill.

   Tip: Squid cooks very quickly—watch carefully to prevent it from becoming tough and chewy.

7. 7

   Transfer grilled squid to a serving platter and drizzle with the reserved marinade.

8. 8

   Arrange warm edamame alongside the squid, garnish with fresh parsley and additional lemon zest, and serve immediately while hot.

   Tip: Serve with crusty bread to soak up the delicious marinade juices.