Garlicky Grilled Squid with Marinated Peppers
Quickly grilled squid tossed with smoky sherry-marinated red peppers, toasted hazelnuts and a bright mint salad.
⏱️ Prep: 20 min🍳 Cook: 15 min
Ingredients
| 1/3 cup | 80 ml | coarsely chopped blanched hazelnuts or almonds |
| 2 Tbsp. plus 1/2 cup | extra-virgin olive oil, divided | |
| — | kosher salt | |
| 4 | large red bell peppers | |
| 2 Tbsp. | 30 ml | sherry vinegar or red wine vinegar |
| 1 tsp. | 5 ml | hot smoked Spanish paprika |
| 3 | garlic cloves, divided | |
| 1 1/2 lb | 680 g | cleaned squid, bodies and tentacles separated |
| 1/2 | small red onion, very thinly sliced | |
| 1 cup | 240 ml | mint leaves, torn if large |
| 1/2 | lemon |
Instructions
- Preheat the oven to 350°F (175°C). Toast the hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then crush with the side of a chef's knife or coarsely chop. Transfer to a small bowl, mix in 2 Tbsp. of the oil and season with salt. Set aside.
- Prepare a grill for high heat and set a wire rack on one side, perpendicular to the grate. Place the bell peppers directly on the grate (not on the wire rack) and grill, turning occasionally, until charred all over and the flesh is very soft, 8-10 minutes.
- Transfer the peppers to a bowl and cover tightly with plastic wrap. Let sit 10-20 minutes (this extends the cooking and softens the skins). Peel off the skins and scoop out the seeds; discard. Tear or slice the peppers into large pieces and place in a clean bowl. Add the vinegar, paprika and 1/4 cup of the oil, finely grate in 1 garlic clove, season with salt and toss well to coat.
- Return the grill to high heat. Finely grate the remaining 2 garlic cloves into a large bowl and stir in the remaining 1/4 cup oil. Pat the squid dry, add to the oil and toss to coat. Working in batches, grill the squid on the wire rack until marks appear on the bodies and the tentacles begin to crisp at the edges, 45-60 seconds per side. Transfer to a clean bowl and season with salt.
- Put the red onion and mint in a small bowl. Finely grate the zest of the lemon half over, then squeeze in the juice; season with salt and toss to combine.
- Divide the marinated peppers and squid among plates, spoon the hazelnuts over and top with the mint salad.