When there is really fresh squid at the market itâ€™s time to take out the grillâ€¦ Here is one of the simplest dishes I can think of to make but it is also incredibly delicious. Start with very fresh squid and clean out the â€œboneâ€ or the long clear plastic looking structure inside the squidâ€™s body. Wash out the â€œstuffâ€ in the body so you donâ€™t have any squishy, squirty feel when you bite into the squid. Marinate the squid in a mixture of soy sauce, kalamansi (or limes), sprite or 7up (for a little sweetness and a nice glaze) and some cracked black pepper for about 1 hour before you put them on the grill. Right before cooking, string them onto barbecue sticks that have been previously soaked in water (so the stick doesnâ€™t burn up completely).
When the fire is ready, set the grill a bit further from the flames so that it is not too hot. Grill the squid until just cooked, usually not longer than 3-5 minutes. If you donâ€™t cook it enough it has an unpleasant raw chewiness, if it goes too long it becomes like chewing gum. The perfect point is when it has a few grill marks, the skin is cooked through but it is still light and spongy in a way. Trial and error will get you there eventually. Serve the squid hot with several different dipping sauces such as spicy vinegar, soy sauce and kalamansi, patis or fish sauce, etc. Another easy grilling recipe is to marinate the squid in olive oil, crushed red pepper flakes, salt and lemon then grill as above, slice and serve over baby arugula with a vinaigrette dressing â€“ that tastes delicious as well. Both recipes are totally healthy.