About This Recipe
Grilled baby squid, marinated in chili and garlic, deglazed with a sweet hibiscus and bergamot vinegar for a floral and tangy note.
Ingredients
At Oliviers&Co
3 tbsp summer olive oil
2 tbsp hibiscus & bergamot vinegar
2 tbsp soy sauce
Pepper blend
At the market
800 g small squid (heads and rings)
2 cloves garlic, minced
1 bunch flat-leaf parsley, finely chopped
1 lemon, cut into wedges
Directions
Preheat the griddle over medium heat. Drizzle the squid with 2 tablespoons of olive oil and season with soy sauce. Let marinate for 30 minutes.
In a bowl, combine the minced garlic and chopped parsley.
Drain the squid, place them on the hot griddle, and grill for about 5 minutes, turning them halfway through cooking.
Drizzle the squid with 2 tbsp of hibiscus & bergamot vinegar, then add the garlic and parsley mixture and continue cooking for another 2–3 minutes, until the squid is golden brown and the garlic is lightly caramelized.
Remove them from the griddle, drizzle with a little marinade, and season with pepper.
Serve immediately with lemon wedges. You can also make this recipe in a very hot skillet.