Grilled Squid with Radish

Instructions

1. 1

   Pat squid dry with paper towels and place in a bowl. Add 2 tablespoons olive oil, minced garlic, salt, pepper, and paprika. Toss gently to coat evenly and let marinate for 15 minutes at room temperature.

   Tip: Drying the squid prevents excess moisture that can cause splattering on the grill.

2. 2

   Preheat a grill or grill pan to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: A hot grill will cook the squid quickly and create nice charring without making it tough.

3. 3

   Arrange squid rings and tentacles directly on the hot grill grates in a single layer. Grill for 2-3 minutes per side until lightly charred and opaque, working in batches if needed.

   Tip: Squid cooks very quickly; avoid overcooking as it becomes rubbery. Look for a slight char and opaque appearance.

4. 4

   Transfer grilled squid to a clean bowl and set aside to rest for 2 minutes.

5. 5

   In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, red pepper flakes, and chopped fresh herbs until combined.

   Tip: Whisk vigorously to emulsify the vinaigrette for better coating.

6. 6

   Add the sliced radishes to the grilled squid and pour the herb vinaigrette over top. Toss gently to combine, ensuring all ingredients are lightly coated.

   Tip: The warm squid will slightly soften the radishes while maintaining their crunch.

7. 7

   Taste and adjust seasoning with additional salt and pepper if needed. Divide among serving plates and drizzle any remaining vinaigrette from the bowl over each portion.

   Tip: Serve immediately while the squid is still warm and the radishes are crisp.