Adapted from “The Art of Simple Food” by Alice Waters, makes 4 servings.
Ingredients
1 pound small squid bodies and tentacles, cleaned (ask your fishmonger to do this, or do it yourself)
2-3 tablespoons olive oil
Salt
Fresh-ground black pepper
Dried chile flakes
2 tablespoons chopped fresh marjoram or parsley
Directions
Marinate all ingredients together.
Squid is easier to grill on skewers, with the bodies and tentacles cooked seperately. Thread the bodies onto bamboo skewers across the opening so that they lie flat, and skewer the tentacles across the thickest part of the ring. Grill the skewers of squid over a hot fire. If small they will only take a few minutes on each side. Turn more frequently if the fire is quite hot; it is ideal if they get a little crisp on the outside and remain tender on the inside. Serve hot or at room temperature.
Wine ideas:
Squid is wonderfully forgiving when it comes to wine. The best bet is to stick fairly close to the seashore: Whites from the coast of Spain and Portugal (albariño and alvarinho) work well, as do blends from the south of France. My favorites for squid are Greek — specifically the assyrtikos of Santorini, with their mineral-laden flavors and cool sea salt tang. Boutari, Gaia, Sigalas and Hatzidakis are the names to look for.
Tara Q. Thomas
