Serves: 4
Total Calories: 116

2 pounds squid, , cleaned, including tentacles
2 teaspoons coriander seeds
1 teaspoon cumin seeds
3 cloves garlic, peeled
1/2 onion, small, peeled
1 piece ginger, fresh (1-inch)
3 stalks lemongrass, , fresh, trimmed and thinly sliced, or 3 strips lemon zest (each 2 x 1/2 inches removed with a vegetable peeler)
1 to 3 serrano chile, or jalapeno chiles (for a milder squid, seed the chiles)
3/4 cup coconut milk, canned or homemade
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper, freshly ground
1 cup cilantro leaves, fresh
lime wedges, for serving

1. Rinse the squid under cold running water, then drain and blot dry with paper towels. Make a lengthwise cut in one side of the bodies to open them up into broad, thin sheets. If desired, lightly score the outside of each piece in a crosshatch pattern with a sharp knife, cutting about halfway through the squid. Leave the tentacle sections whole. Place in a large bowl and set aside in the refrigerator while you prepare the marinade.

2. Heat a dry small skillet over medium heat. Add the coriander and cumin seeds and cook until toasted and fragrant, about 3 minutes, shaking the pan occasionally. Remove from the heat and let cool, then place the spices in a blender and grind to a coarse powder (see Note). Add the garlic, onion, ginger, lemongrass, chiles, coconut milk, and 1/2 teaspoon each salt and pepper and process to a smooth paste. Taste for seasoning, adding salt and pepper as necessary the mixture should be highly seasoned. Stir in half the cilantro, then pour the mixture over the squid in the bowl and toss to coat. Cover and let marinate, in the refrigerator, for 1 to 2 hours, turning the pieces occasionally.

3. Preheat the grill to high.

4. If you have a fish or vegetable grate, preheat it 5 minutes before you’re ready to cook, then oil. Otherwise, just oil the regular grill grate. Arrange the squid pieces on the hot grate and grill, turning with tongs, until just firm and white, 1 to 2 minutes per side.

5. Transfer the squid to serving plates or a platter and sprinkle with the remaining cilantro. Serve immediately, accompanied by lime wedges.

Serves 4

Note: If you’re in a hurry, you can omit the whole seeds and toasting procedure and use ground spices instead.

Nutritional Facts:

Serves: 4
Total Calories: 116
Calories from Fat: 68

More Recipes from the The Barbecue Bible Cookbook:
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Fernando's Grilled Cuttlefish With Macanese "Salsa"
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Grilled Shrimp With Taratoor
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Grilled Spiny Lobster With Basil Butter
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