Grilled Squid with Tomatoes and Basil is a perfect summer meal: light, fresh, colorful and full of flavor. Squid has a sweet, ocean flavor that is very delicate. Cooking squid hot and fast on the grill ensures it will be tender (as long as it’s not overcooked). However, if you prefer, substitute grilled shrimp for the squid. Either way, the seafood pairs beautifully with the sautéed cherry tomatoes, basil, garlic and crushed red chile pepper. Serve Grilled Squid with Tomatoes and Basil as an appetizer or tapas dish with crusty bread for sopping up the juices, or toss it with pasta for a light supper.
- 2 tablespoons plus 1 teaspoon olive oil
- 3/4 pound baby squid bodies, no tentacles
- 1 clove garlic, crushed
- 12 ounces cherry tomatoes
- 1/4 teaspoon crushed red pepper
- 2 teaspoons sherry vinegar • A handful of basil leaves, torn into bite-size pieces
- Sea salt
- Freshly ground pepper
Prepare the cherry tomatoes by washing and then patting them dry. Slice half of the cherry tomatoes in half, leaving the others whole. Heat a grill on high. Prepare the squid by patting them dry and then tossing in 1 teaspoon of olive oil to keep them from sticking to the grill. Season the squid generously with sea salt. Place the squid on the grill and cook for just 1-2 minutes until nicely charred, then flip and cook the other side. The squid will be firm and finished cooking in no more than 4 minutes. Remove the squid from the grill and set it aside to cool. Heat 2 tablespoons olive oil in a large skillet on medium. Once the oil is hot (but not smoking) add the crushed garlic and cook for 1 minute, allowing the garlic to infuse the oil with flavor. Do not allow the garlic to turn brown, adjusting the heat as necessary. Toss in all the cherry tomatoes and season with a couple of pinches of salt and freshly ground pepper. Sauté the tomatoes for about 3 minutes, until the whole ones wrinkle in their skins and the halved slices begin releasing their juices. While the cherry tomatoes are cooking, slice the squid into 1/4-inch rings and then add the squid to the tomatoes, cooking just long enough to heat through, no longer than 1 minute. Transfer the tomato and squid mixture into a bowl and pour the sherry vinegar over the combination. Add the basil and toss the mixture well. Serve in four bowls with crusty bread for sopping up the delicious juices.
Serves 4 as an appetizer
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