I love grilled food esp. ones done over charcoal or wood. Nothing beats that smokey flavor grilling imparts on the food. Just the smell of the food being cooked as the flame touches it every now and then, the dripping fat, the sound as it sizzles makes me salivate. I bought a couple of the jumbo squids usually found at asian supermarkets, the two biggest ones intended for grilling and the rest for making fried calamari.
First,how to clean the squids thoroughly. Remove the transparent spine (quill) of the squid. Then pull out the head while holding on the body, most of the innards will come out with the head. I usually invert the squid to check for any remaining gunk inside. Next peel of the skin by making a tear on the top side then pulling it down until the whole the skin is removed. Cut the head from the innards. Wash the squid head and body under cold tap water.
What went into it:
Marinade:
juice of 1 lemon
1/4 c soy sauce
1 tbsp. sugar
Stuffing:
3 cloves garlic-minced
1 onion- diced
4 tomatoes- diced
ginger - julienned
salt
ground black pepper
How it's done:
Mix ingredients for marinade. Marinate squids for at least 15-20 mins. In a bowl mix all ingredients for the stuffing. Using a spoon stuff the squid until 3/4 full. Secure head and close ith toothpicks. I scorched the squids lightly on the body to help minimize shrinkage (the same reason why the skin should be removed) and for presentation wise.
Grill squid for about 5-7 min. on each side(top and bottom). Depending on the size of your squid you can extend cooking time up to 10 mins but no longer lest you want to eat rubbery squid.
