I always thought that “scoring” squid would prevent it from curling up when it cooks, but that doesn’t seem to be true, so is the practice just decorative, aid in tenderness, done on only one side of the squid? At any rate, on a recent beach trip, we found some fresh squid at the market and we decided to grill some of it and mix it in with some tomatoes and greens for a hearty salad.
First, I cut the squid bodies into triangles and scored them with a charp knife (cut ever so slightly into the flesh, without cutting through to the other end. Do this in a diamond pattern.
Intuitively, I assumed you scored the side inside the squid, to prevent curling, but I tried both both sides and everything still seemed to curl up on the barbecue…
Here a photo of each scored piece of squid. If it didn’t help with the curling, it at least provided more nooks and crannies for the olive oil and seasoning to penetrate and add flavor.
A very quick marinade of olive oil, salt, red chili flakes (made from siling labuyo dried and crushed) and freshly ground black pepper and these were grilled briefly until just cooked, some pieces with a nice crisp edge or two.
Add to a salad of arugula or rocket greens, some tomatoes, red peppers and dress with some olive oil and fresh lemon juice. The squid was very tender and I personally LOVE the crunchy tentacles. In this particular salad, the squid was the star, and everything else simply the supporting cast. I did a similar salad here before, but note that the volume in greens in that one made the squid a minor player… Oh, if your wondering why these squid look so “clean” — we skinned them before scoring them…