Grilled Squid with Mushroom and Garlic Herb Butter

Instructions

1. 1

   Prepare the herb butter by mixing softened butter with minced garlic, chopped parsley, thyme, salt, and pepper in a small bowl. Set aside.

   Tip: Make the herb butter ahead of time for deeper flavor infusion.

2. 2

   Pat the cleaned squid dry with paper towels and score the outer surface in a crosshatch pattern without cutting all the way through. This helps tenderize and create texture.

   Tip: Scoring prevents the squid from curling too much during grilling.

3. 3

   Brush the squid lightly with 1 tablespoon of olive oil and season all over with salt, pepper, and red pepper flakes.

4. 4

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

   Tip: A very hot grill ensures quick cooking and prevents squid from becoming rubbery.

5. 5

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced shallots and cook for 1 minute until fragrant, then add sliced mushrooms. Sauté for 5-6 minutes, stirring occasionally, until mushrooms are golden and tender. Season with salt and pepper to taste.

   Tip: Don't overcrowd the pan; let mushrooms develop color before stirring.

6. 6

   Grill the squid for 1.5-2 minutes per side until lightly charred and opaque. The squid should have slight char marks but remain tender inside.

   Tip: Avoid overcooking squid as it becomes tough; it only needs 3-4 minutes total.

7. 7

   Transfer grilled squid to a cutting board and slice into rings or leave tentacles whole if preferred. Divide squid and mushroom mixture among four plates.

8. 8

   Top the squid and mushrooms with a generous dollop of herb butter and squeeze fresh lemon juice over each serving. Garnish with extra fresh parsley and serve immediately while warm.

   Tip: The residual heat will melt the herb butter beautifully over the hot squid and mushrooms.