Light, Fast, Easy: Grilled Squid

So, this one is sort of an approximation. Grilled Octupus, something I definitely still mean to try, involves simmering the cephalopod for about an hour until it’s “nearly tender.” Then you grill it up, with a little bit of olive oil and lemon juice just till it’s a bit crisp. That’s it.

I had squid in the freezer (how awesome is the top hat-wearing squid on this package?), so I used that instead. Basically, I cut out the simmering and went straight to the grill (a stovetop cast iron thing that’s a bitch to take out and clean at the end of the night, but really gets the job done).

Served it with garlic bread and a salad. I can’t tell you how nice it is to have a light, springy seafood and greens meal after so much brisket etc.