Grilled Squid with Okra

Instructions

1. 1

   Pat squid dry with paper towels and place in a bowl. Drizzle with 2 tablespoons olive oil, add 2 minced garlic cloves, half the chili flakes, and season with salt and pepper. Toss to coat and let marinate for 10 minutes.

   Tip: Drying the squid ensures better browning and prevents it from becoming rubbery.

2. 2

   In a separate bowl, toss okra with 2 tablespoons olive oil, remaining garlic, garlic powder, and a pinch of salt. Set aside.

   Tip: Keep okra and squid marinades separate to prevent the vegetables from becoming too soft.

3. 3

   Preheat your grill to high heat and lightly oil the grates to prevent sticking.

   Tip: Use a grill brush or folded paper towels with oil to clean and coat the grates evenly.

4. 4

   Working in batches to avoid crowding, grill the squid for 2-3 minutes per side until just cooked through with light char marks. Transfer to a serving plate.

   Tip: Squid cooks quickly; overcooking will make it tough. Look for an opaque appearance and slight browning.

5. 5

   Grill okra for 3-4 minutes per side, turning occasionally, until lightly charred and tender. Transfer to the serving plate with the squid.

   Tip: Okra should have some char but still maintain a slight crunch.

6. 6

   Whisk together the remaining 2 tablespoons olive oil, lemon juice, remaining minced garlic, and remaining chili flakes in a small bowl.

   Tip: This dressing adds brightness and complements both the squid and okra beautifully.

7. 7

   Pour the warm dressing over the grilled squid and okra while they are still hot so they absorb the flavors.

   Tip: Warming the dressing helps it incorporate better into the dish.

8. 8

   Garnish generously with fresh parsley, torn mint, and lemon zest. Serve immediately while still warm.

   Tip: The fresh herbs add a final burst of flavor and color to the dish.