Grilled Squid with Green Bean and Garlic Oil

Instructions

1. 1

   Pat squid dry with paper towels and lightly score the tube surface in a crosshatch pattern to prevent curling and improve texture. Season both squid tubes and tentacles generously with salt and pepper.

   Tip: Dry squid prevents sticking and helps achieve better caramelization.

2. 2

   Bring a pot of salted water to boil and blanch green beans for 3-4 minutes until bright green and slightly tender, then drain and set aside.

   Tip: Blanching ahead prevents green beans from cooking unevenly on the grill.

3. 3

   Toss the blanched green beans with 2 tablespoons of olive oil, salt, and pepper, then spread on a grill pan or grill basket.

4. 4

   Preheat grill to medium-high heat and warm for 5 minutes. Lightly brush squid with 1 tablespoon olive oil on both sides.

   Tip: Avoid excessively high heat which can toughen squid quickly.

5. 5

   Place squid tubes and tentacles on the hot grill, cooking for 2-3 minutes per side until opaque and lightly charred. Transfer to a warm plate and tent with foil.

   Tip: Do not overcrowd the grill; work in batches if needed to maintain even heat.

6. 6

   Grill the green beans for 4-5 minutes, stirring occasionally, until tender with light char marks.

   Tip: Use the grill basket to prevent beans from falling through grates.

7. 7

   While proteins cook, combine remaining 3 tablespoons olive oil, minced garlic, red chili flakes, and fresh thyme in a small saucepan over low heat for 2 minutes to infuse flavors without burning.

   Tip: Keep heat low to toast garlic gently and prevent bitterness.

8. 8

   Slice squid tubes into 0.5-inch rings and arrange on serving platter with grilled green beans. Drizzle garlic oil over both, then scatter fresh parsley, lemon zest, and a squeeze of fresh lemon juice across the dish.

   Tip: Dress the dish immediately while warm so flavors meld together beautifully.