Grilled Squid with Leek

Instructions

1. 1

   Pat the squid tubes and tentacles dry with paper towels. Score the inner surface of the tubes lightly in a crosshatch pattern to prevent curling during cooking.

   Tip: Scoring helps the squid cook evenly and creates an appealing texture.

2. 2

   In a small bowl, whisk together 4 tablespoons of olive oil, lemon juice, minced garlic, red pepper flakes, salt, and black pepper. Reserve half of this marinade for finishing.

   Tip: Dividing the marinade allows you to use one portion for cooking and one fresh portion for serving.

3. 3

   Toss the squid with half the marinade and let sit for 10 minutes at room temperature while you prepare the leeks.

4. 4

   Brush the halved leeks on both sides with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.

5. 5

   Preheat your grill to high heat (about 450°F or 230°C). Once hot, place the leeks on the grill cut-side down and cook for 4-5 minutes until charred and tender. Remove to a plate and keep warm.

   Tip: The leeks will caramelize beautifully and develop sweet, smoky flavors.

6. 6

   Grill the squid tubes for 2-3 minutes per side until they turn opaque and develop light char marks. Grill the tentacles in batches for 1-2 minutes, tossing occasionally.

   Tip: Do not overcook squid or it becomes tough; 2-3 minutes per side is ideal.

7. 7

   Transfer the grilled squid to a cutting board and slice the tubes into rings about 1/2-inch wide.

8. 8

   Arrange the grilled leeks on a serving platter, top with the sliced squid and tentacles, then drizzle with the reserved fresh marinade. Sprinkle with chopped parsley, torn mint, and lemon zest.

   Tip: Using the reserved fresh marinade at the end keeps the herb flavors bright and vibrant.