Grilled Squid with Pea and Garlic Butter Sauce

Instructions

1. 1

   Pat the squid rings dry with paper towels to remove excess moisture, then toss with 1 tablespoon of olive oil, half the salt, and a pinch of pepper. Let rest for 10 minutes.

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

2. 2

   Preheat your grill to medium-high heat (around 400°F) for 5 minutes until hot.

3. 3

   In a large pan over medium heat, melt 2 tablespoons of butter and sauté the minced garlic for 1-2 minutes until fragrant but not browned.

   Tip: Watch the garlic carefully to avoid bitterness.

4. 4

   Add the white wine to the pan and let it simmer for 2 minutes to reduce slightly, then add the frozen peas and remaining butter, cooking for 3-4 minutes until peas are tender.

   Tip: The wine adds complexity and depth to the sauce.

5. 5

   Stir in the lemon juice, zest, fresh parsley, thyme, and red pepper flakes into the pea mixture. Season with remaining salt and pepper, then remove from heat and keep warm.

6. 6

   Brush the grill grates lightly with the remaining olive oil to prevent sticking.

7. 7

   Place the squid rings directly on the hot grill in a single layer, working in batches if needed. Grill for 1.5-2 minutes per side until the squid develops light char marks and becomes opaque and tender.

   Tip: Avoid overcooking squid as it becomes rubbery; high heat and short cooking time are essential.

8. 8

   Transfer the grilled squid to a serving platter and pour the warm pea and garlic butter sauce over the top, gently tossing to combine.

9. 9

   Serve immediately while the squid is still warm, drizzled with any remaining pan sauce and garnished with extra fresh herbs if desired.