Ingredients:
½ pound fresh squid tubes and tentacles, cleaned
1 Tbs extra virgin olive oil (EVOO)
Salt and pepper to taste
Procedure:
1. Preheat a grill pan over medium heat (or preheat an outdoor grill).
2. Pat squid dry on a paper towel.
3. Season with salt and pepper.
4. Drizzle with EVOO.
5. Place squid on grill at a 45-degree angle to grates.
6. Cook 30 seconds.
7. Rotate squid 90 degrees, cook another 30 seconds.
8. Turn squid over, cook 30 seconds, rotate 90 degrees, then cook 30 seconds more.
9. Remove and reserve.
Recipe Type: Authentic
Recipe Author: Executive Chef Ben Pollinger of Oceana Restaurant
Restaurant: Oceana Restaurant, 120 W 49th St New York, NY, USA
Source: http://www.bu.edu/today/files/2012/12/Recipe_Feast_of_the_Seven_Fishes.pdf
½ pound fresh squid tubes and tentacles, cleaned
1 Tbs extra virgin olive oil (EVOO)
Salt and pepper to taste
Procedure:
1. Preheat a grill pan over medium heat (or preheat an outdoor grill).
2. Pat squid dry on a paper towel.
3. Season with salt and pepper.
4. Drizzle with EVOO.
5. Place squid on grill at a 45-degree angle to grates.
6. Cook 30 seconds.
7. Rotate squid 90 degrees, cook another 30 seconds.
8. Turn squid over, cook 30 seconds, rotate 90 degrees, then cook 30 seconds more.
9. Remove and reserve.
Recipe Type: Authentic
Recipe Author: Executive Chef Ben Pollinger of Oceana Restaurant
Restaurant: Oceana Restaurant, 120 W 49th St New York, NY, USA
Source: http://www.bu.edu/today/files/2012/12/Recipe_Feast_of_the_Seven_Fishes.pdf