Grilled Squid with Spinach

Instructions

1. 1

   Pat squid dry with paper towels and score the inner surface of tubes lightly in a crosshatch pattern. Season all squid with salt and pepper, then let rest at room temperature for 10 minutes.

   Tip: Scoring helps the squid cook evenly and creates attractive grill marks.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.

   Tip: Don't let garlic brown—it will become bitter.

3. 3

   Add spinach in batches, stirring until wilted, about 4-5 minutes total. Pour in white wine and cook until liquid reduces by half. Remove from heat and set aside.

   Tip: The spinach will shrink significantly, so start with more than seems necessary.

4. 4

   In a small bowl, combine panko breadcrumbs with 2 minced garlic cloves, lemon zest, red pepper flakes, and 1 tablespoon olive oil. Mix until evenly coated.

   Tip: This crispy topping adds wonderful texture contrast to tender squid.

5. 5

   Preheat a grill pan or outdoor grill to high heat (about 450°F). Brush with 1 tablespoon olive oil to prevent sticking.

   Tip: Very hot heat is essential for cooking squid quickly and keeping it tender.

6. 6

   Grill squid tubes for 1.5-2 minutes per side until opaque with light char marks. Grill tentacles for 1-2 minutes, tossing frequently. Transfer to a plate immediately.

   Tip: Overcooking squid quickly turns it rubbery, so watch carefully and avoid long cooking times.

7. 7

   Warm the spinach mixture over low heat. Divide spinach among four plates and arrange grilled squid on top.

   Tip: Plating while everything is warm ensures the best flavor and texture.

8. 8

   Sprinkle the garlic breadcrumb mixture over the squid, drizzle with remaining olive oil, and squeeze fresh lemon juice over each plate. Garnish with fresh parsley and additional lemon zest.

   Tip: The fresh lemon brightens all the flavors and cuts through the richness of the olive oil.