Grilled Squid with Sweet Potato and Cilantro-Lime Glaze

Instructions

1. 1

   Preheat grill to medium-high heat (about 400°F). Pat the cleaned squid dry with paper towels and slice the bodies into 1/4-inch rings, keeping tentacles whole.

   Tip: Dry squid prevents excessive splattering and helps achieve better char marks on the grill.

2. 2

   In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, smoked paprika, cumin powder, salt, and black pepper to create a spice rub.

3. 3

   Toss sweet potato wedges with 1 tablespoon olive oil, a pinch of salt, and pepper. Arrange on grill grates and cook for 12-15 minutes, turning halfway through, until caramelized and tender.

   Tip: Place sweet potatoes on the cooler side of the grill if using direct heat to prevent burning.

4. 4

   While sweet potatoes cook, prepare the cilantro-lime glaze by blending fresh cilantro, lime juice, 1 tablespoon olive oil, honey, and red pepper flakes until smooth.

   Tip: For a smoother glaze, finely chop cilantro by hand if you prefer less texture.

5. 5

   Rub squid rings and tentacles generously with the spice rub mixture, ensuring all pieces are well coated.

6. 6

   Place squid on the hottest part of the grill and cook for 1-2 minutes per side until opaque and lightly charred. Do not overcook or squid will become rubbery.

   Tip: Work in batches if necessary to avoid overcrowding the grill surface.

7. 7

   Transfer grilled squid and sweet potatoes to a serving platter and drizzle generously with the cilantro-lime glaze.

   Tip: Reserve some glaze to serve on the side for additional flavor.

8. 8

   Serve immediately while warm, optionally garnished with fresh cilantro leaves and lime wedges on the side.