GRILLED SQUID WITH SPICY ORANGE- HONEY SAUCE
GRILLED SQUID is another classic all over the Mediterranean. One of my favorite combinations of fl avors is orange, honey, and vinegar, a Mediterranean version of sweet and sour.
- 5 pounds uncleaned fresh large squid, or 21⁄2 pounds cleaned fresh or frozen large squid (the bodies or tubes should be 5 to 6 inches long)
- 1⁄2 cup strained fresh orange juice
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon cayenne pepper
- Salt to taste
- Vegetable oil for brushing grill rack
- 3 tablespoons honey
Instructions:
- If you are using uncleaned squid, place the squid on a cutting board and remove their heads and tentacles with a sharp knife. Pull out and discard the inner cartilage from the body of each squid (it’s the long white piece).
- Cut the tentacles off just below the eyes and remove the hard little ball inside the tentacles. Run the squid bodies under cold water, washing thoroughly and pulling off the purple membrane.
- Whisk together the orange juice, vinegar, cayenne, and salt and let the squid steep in the liquid for 1 hour, covered and at room temperature.
- Heat the grill to very hot. Oil the grill rack. Remove the squid with a slotted spoon and blot dry with paper towels.
- Reserve the marinade and whisk in the honey.
- Place the squid and tentacles on the grill. Press down with a heavy spatula for 3 to 4 minutes per side to sear the squid. Brush the marinade over the squid, grill for about 30 seconds, fl ip each piece with tongs, brush the other side with the marinade, and remove. Repeat until all the squid has been grilled. The tentacles need a total of about 2 minutes.