3 lb Squid, cut into rings
From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3
Posted by Stephen Ceideberg; February 22 1993.
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.
NOTE: 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.
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