Grilled Squid with Thai Chili Lime

Ingredients

• 1 pound squid, whole (about 1 pound)
• 2 whole fresh lime
• 2 whole red bird's eye chili
• 3 tablespoons fish sauce
• 2 clove garlic, clove
• 2 tablespoons olive oil

Instructions

1. 1

   Hold each squid body under cold running water and pull the head away from the body; the insides will come out with it. Discard the head and insides. Rinse the body inside and out until clean.

2. 2

   Pat the cleaned squid bodies dry with paper towels, inside and outside. This helps them char when grilled.

3. 3

   Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots — and place in a small bowl.

4. 4

   Slice the bird's eye chilies lengthwise into thin strips, removing the seeds if you prefer less heat, and add to the bowl with garlic.

5. 5

   Cut both limes in half and juice them into the bowl, then stir in 3 tablespoons of fish sauce and 2 tablespoons of olive oil until uniform. This is your sauce.

6. 6

   Place a grill pan or cast iron skillet over medium-high heat and wait until it is very hot — when you hold your hand 2 inches above the surface, you should feel strong heat within 2 seconds, about 2 minutes.

7. 7

   Lay the squid bodies flat on the hot pan and cook without moving them for 90 seconds, until the undersides turn golden-brown with dark char marks.

8. 8

   Flip each squid body over and cook the other side for 90 seconds until similarly charred, then slide onto a cutting board.

9. 9

   Let the squid rest for 1 minute, then slice each body lengthwise into half-inch-wide rings, like cutting a tube into noodles.

10. 10

    Transfer the sliced squid to a serving plate and pour the Thai chili-lime sauce over the top, making sure to coat all the pieces.

Tools you’ll need

• cutting board
• sharp chef's knife
• small bowl
• spoon for stirring
• grill pan or 12-inch cast iron skillet
• tongs or spatula
• paper towels

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