© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: The International Squid Cookbook by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3
3 pounds squid, cut into rings
|Serve this with a Thai sweet/hot chili sauce. Had it like that in Bangkok and it was one of the best meals I had there. This recipe sounds too easy to be true. It isn't. As with any grilled seafood, the fresher the ingredients and the simpler the cooking, the better the end result. Barbecued squid and an anise flavored aperitif like Pernod, ricard, ouzo or raki, make a wonderful combination. Make a fire, preferably with firewood or Mexican charcoal, started from paper and kindling. Skewer the squid. When coals are red hot, barbecue the rings for 2 to 3 minutes per side, or until they are brown.|
Some recipes for grilled squid suggest marinating them. I omit this procedure because it adds flavor at the expense of softening the flesh. Serve hot with lemon-garlic butter.
Serve it with nam jim talay — That will knock your socks off!
Commercial charcoal and lighter fluid are petroleum products. They impart an oily flavor to food. Hardwood, or Mexican charcoal, a commercial product, which is made by burning down mesquite, both give a nice flavor and are certainly less toxic than petrochemicals. Mexican charcoal is available in Northern California through Lazzari Fuel Company, San Francisco.