Tequila Lime Grilled Calamari

Ingredients:

• 1 pound cleaned squid ‘tubes’ (Use the tentacles for something else as they tend to fall through the grill grate)
• 1 lime, squeezed for juice
• 4 Tablespoons tequila
• 4 Tablespoons olive oil
• 4 cloves garlic, chopped
• 1 teaspoon oregano

Instructions:

1. MIX lime juice, tequila, olive oil, chopped garlic, and oregano in a medium-sized container with a cover and extra room (like a 5-cup Tupperware).
2. GET your kitchen scissors and squid tubes.
3. FIND the ‘crease’ running the length of each squid tube. SNIP the tubes lengthwise along the crease to make flat sheets. CLEAN OFF anything that isn’t white and smooth. If any tubes are longer than 5 inches, CUT them perpendicular to the crease to make 2-3 inch segments.
4. MIX squid and marinade well. COVER and REFRIGERATE for 2+ hours, MIXING once or twice.
5. HEAT grill to high and FIND tongs.
6. SLAP each ‘squid sheet’ flat on the grill. GRILL for 2 minutes (they may curl up into little rolls).
7. FLIP with tongs and grill for 2 more minutes, encouraging them to curl. Cook longer if squid pieces are thicker. If the flesh isn’t getting smoky, DRIP a little marinade on it to help the grill flame up.
8. SERVE immediately as an appetizer while they’re still hot!

Fisherman's Tip: Undercooked squid is rubbery. Overcooked squid is rubbery. Well-cooked squid is springy and sublime. The key is to cook it hot and fast.

Kitchen Time: Prep 10 minutes, Marinate 2 hours, Grill 4 minutes

In Season: Year-round

Serves: Appetizer for 6

Copyright @2012 Laura Blackwell

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