Grilled Squid with Rocket

Instructions

1. 1

   Pat the squid tubes dry with paper towels and score the inner surfaces lightly in a crosshatch pattern to prevent curling and aid in even cooking.

   Tip: Dry squid is key to achieving a nice exterior texture on the grill.

2. 2

   In a bowl, whisk together 4 tablespoons of olive oil, lemon juice, 3 minced garlic cloves, chili flakes, salt, and black pepper to create the marinade.

   Tip: Make the marinade at least 10 minutes ahead for the flavors to meld.

3. 3

   Place squid tubes in a shallow dish and pour the marinade over them, coating evenly. Let sit for 10-15 minutes at room temperature.

   Tip: Don't marinate too long or the lemon juice will begin to cook the squid.

4. 4

   Heat a grill pan or barbecue to high heat until smoking. Brush the grill grates lightly with oil to prevent sticking.

   Tip: A very hot grill ensures the squid cooks quickly and gets a nice charred exterior.

5. 5

   Remove squid from marinade and grill for 1.5-2 minutes per side until opaque and lightly charred. Work in batches if needed to avoid overcrowding.

   Tip: Overcooked squid becomes rubbery; these quick minutes are crucial.

6. 6

   While squid cooks, heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Add thinly sliced garlic and cook gently for 2-3 minutes until golden and crispy.

   Tip: Watch the garlic carefully to prevent burning; it should be fragrant and light golden.

7. 7

   Arrange fresh rocket on serving plates and dress lightly with a pinch of salt and a small drizzle of the garlic-infused oil.

   Tip: The warm garlic oil will slightly wilt the rocket and enhance its peppery flavor.

8. 8

   Top the rocket with grilled squid pieces and scatter crispy garlic chips over the top. Finish with fresh parsley and a squeeze of lemon wedge.

   Tip: Serve immediately while the squid is still warm for the best flavor and texture.