Grilled Squid with Parsnip Puree and Charred Lemon

Instructions

1. 1

   Bring vegetable broth to a boil in a pot. Add chopped parsnips and thyme sprigs, then simmer for 12-15 minutes until parsnips are very tender. Remove thyme, then blend with 2 tablespoons olive oil, minced garlic, salt, and pepper until smooth and creamy.

   Tip: For a lighter puree, add an extra splash of broth when blending.

2. 2

   While parsnips cook, pat squid tubes and tentacles dry with paper towels. Slice tubes into 0.5-inch rings. Season all squid pieces with salt, pepper, and smoked paprika.

   Tip: Dry squid ensures better browning on the grill and prevents excessive moisture.

3. 3

   Heat a grill or grill pan to high heat. Lightly brush grill grates with olive oil to prevent sticking.

   Tip: If using a pan, cast iron works beautifully and retains heat well.

4. 4

   Place lemon halves cut-side down on the grill and cook for 3-4 minutes until deeply charred. Set aside on a plate.

   Tip: Charred lemon becomes sweet and loses its acidic bite, adding complexity to the dish.

5. 5

   Working in batches to avoid crowding, grill squid tentacles for 2-3 minutes per side until opaque and lightly charred. Transfer to a warm plate. Grill squid rings for 1-2 minutes per side until just cooked through with a slight char.

   Tip: Overcooked squid becomes tough; aim for just-translucent centers. Tentacles may take slightly longer.

6. 6

   In a small skillet, heat remaining 1 tablespoon olive oil over medium heat. Add fresh sage leaves and cook for 1-2 minutes until crispy and fragrant. Remove with a slotted spoon and drain on paper towels.

   Tip: This sage oil can also be drizzled over the plated dish for extra flavor.

7. 7

   Spoon warm parsnip puree into the center of each serving plate. Arrange grilled squid on top, scatter with crispy sage leaves, and add butter to the pan to melt slightly over the squid.

   Tip: Assemble plates quickly so the squid and puree maintain their temperature.

8. 8

   Serve immediately with charred lemon halves on the side for squeezing over the squid just before eating.

   Tip: Fresh cracked pepper and a small drizzle of quality olive oil make a nice final touch.