The secret to a juicy squid is not to overcook it. Overcooking would make it rubbery. Cook it for about 3 to 4 minutes and you’re done.
Tempting Griddled Garlic and Lemon Squid
1 Garlic clove, peeled and crushed
1 Shallot, peeled and finely chopped
2 tablespoon Lemon juice
2 tablespoon Freshly chopped coriander
8 oz Squid, cleaned
4 oz Long-grain rice
1/2 pint Fish stock
Finely grated rind of 1 lemon
Salt and freshly ground black pepper
Rinse the rice until the water runs clear, then place in a saucepan with the stock.
Bring to a boil, then reduce the heat. Cover and simmer gently for 10 minutes.
Turn off the heat and leave the pan covered so the rice can steam while you cook the squid.
Remove the tentacles from the squid and reserve.
Cut the body cavity in half. Using the tip of a small sharp knife, score the inside flesh of the body cavity in a diamond pattern. Do not cut all the way through.
Mix the lemon rind, crushed garlic and chopped shallot together.
Place the squid in a shallow bowl and sprinkle over the lemon mixture and stir.
Heat a griddle pan until almost smoking. Cook the squid for 3-4 minutes until cooked then slice.
Sprinkle with the coriander and lemon juice. Season to taste with salt and pepper. Drain the rice and serve immediately with the squid.
* Serves 4.
If you don’t feel like eating rice, use egg noodles instead. Griddled garlic and lemon squid will be a great topper for your noodle.