Grilled Squid with Citrus

Today, we have grilled squid with citrus, an incredibly easy and tasty recipe. But before the recipe, let’s talk a bit about squid; a versatile and delicious mollusk, characterized by its slender shape and tender flesh. However, it is important to pay attention to the cooking: it is advisable to cook the squid by boiling or sautéing them for only 5 minutes, or baking them for 15 minutes. Overcooking could make them rubbery. Additionally, the squid’s wings can be tough and are ideal when minced and used as a filling.

And now, back to the recipe.

Squeeze the juice of the citrus fruits into a bowl and keep the peels. Add a tablespoon of oil and two pinches of salt to the juice.

Rinse and dry the squid, cut them in half, and separate the tentacles. Sprinkle the squid with half of the marinade you prepared with the citrus juice and let them rest in the refrigerator for 30 minutes. After 30 minutes, drain the squid and add a sprig of coriander to each half.

Heat a non-stick pan or a grill well and cook the squid on both sides. When they become opaque, add a drizzle of oil and quickly char them.

Grate the ginger, strain the juice with a sieve, and add it to the remaining citrus juice, along with two tablespoons of oil and half a teaspoon of chili powder. Emulsify everything with a whisk.

Serve the roasted squid, garnished with the grated citrus peels, and enjoy them with the lime, lemon, orange, and ginger sauce.

Considering the bitterness of the grill and the citrusy and spicy notes of the dish, I recommend a still white wine like Sauvignon, or you can opt for a sparkling wine made using the Classic Method.

Let me know if you enjoyed this dish and what you paired it with. Experimenting with new combinations can lead to surprising culinary discoveries and enhance your gastronomic skills.