Serves: 4
Total Calories: 250

FOR THE MARINADE:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
1/2 teaspoon , crushed red pepper flake

2 pounds cleaned medium squid (about 4 pounds uncleaned)

FOR THE VINAIGRETTE:
1 medium coarsely chopped tomato
1/2 cup tightly packed fresh basil leaves
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil
kosher salt

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Place the cleaned squid in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.

TO MAKE THE VINAIGRETTE: In a food processor combine the tomato, basil, vinegar, garlic, pepper, and salt and process until smooth. With the motor running, slowly pour in the olive oil and process until fully incorporated.

Remove the squid from the bag and discard the marinade. Season with salt. Grill over Direct High heat until just cooked, 3 to 4 minutes, turning once halfway through grilling time. Remove from the grill and cut into 1/4-inch strips. Place in a medium bowl and add as much of the vinaigrette as desired. Toss to coat the squid evenly. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 250
Calories from Fat: 240

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