Grilled Squid with Plantain and Cilantro-Lime Sauce

Instructions

1. 1

   Pat the squid dry with paper towels and season generously with salt, pepper, and smoked paprika. Let sit for 10 minutes to allow flavors to penetrate.

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

2. 2

   Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add minced garlic and cook for 1-2 minutes until golden and fragrant, then remove and set aside on a paper towel to crisp up.

   Tip: Watch the garlic carefully to prevent burning, which would make it bitter.

3. 3

   In a blender, combine cilantro, lime juice, remaining 4 tablespoons of olive oil, sliced shallot, and red chili flakes. Blend until smooth and drizzle-able. Season with a pinch of salt and set aside.

   Tip: Make the sauce ahead of time to save preparation time right before grilling.

4. 4

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

   Tip: If using a grill pan indoors, heat it over high heat for 3-4 minutes until very hot.

5. 5

   Brush plantain slices with a thin layer of olive oil on both sides. Grill for 3-4 minutes per side until caramelized and golden. Transfer to a serving plate.

   Tip: Don't move the plantains too much on the grill to achieve nice caramelized char marks.

6. 6

   Grill the squid in batches for 1.5-2 minutes per side, being careful not to overcrowd the grill. The squid should have light char marks and be opaque throughout.

   Tip: Squid cooks very quickly; overcooking will make it tough and chewy.

7. 7

   Arrange the grilled plantain slices on serving plates and top with the grilled squid. Drizzle generously with the cilantro-lime sauce.

   Tip: Plate while everything is still warm to enhance flavors and textures.

8. 8

   Garnish with crispy garlic chips, fresh cilantro leaves, and lime wedges. Serve immediately.

   Tip: The crispy garlic adds a delightful textural contrast to the tender squid and soft plantain.