Love Squid – Makes me miss Portugal!

22 11 2011


Marinated Grilled Squid with Sambal Vinaigrette
by Chef Rob Feenie

20 tubes squid, cleaned and rinsed
2 tbsp olive oil
1 clove garlic, finely chopped
1 lemon, segments only
2 tbsp lemon juice
2 tbsp chopped thyme and parsley
½ tsp sea salt
¼ tsp cracked black pepper
2 to 3 tbsp Sambal Vinaigrette (recipe follows)
Frisée to garnish

Cut a few slashes in the squid with the tip of a sharp knife. Combine olive oil, garlic, lemon segments and juice, fresh herbs, salt and pepper in a bowl. Pour over squid and refrigerate for 1 hour.
Preheat grill to high heat. Cook the squid 20 to 30 seconds on each side. Place squid in the middle of a bowl or plate. Top with frisée and drizzle with vinaigrette. Serves 4.

Sambal Vinaigrette
1 tbsp sambal (chili relish)
¼ tsp minced garlic
2 tbsp lemon juice
4 tbsp rice vinegar
¼ cup olive oil

In a small bowl whisk together sambal, garlic, lemon juice and rice vinegar. Slowly whisk in olive oil. Refrigerate until ready to use. Makes about ⅔ cup.

We do miss Lulas in Portugal.  You can have them in a salad, room temperature, barbequed or sauteed in a frying pan.  They are good for an appetizer or you can eat them as an entree.  In Canada we fry them up with batter and call them calamari and it is a popular starter on menus.  After having Lulas naturally I don’t care much for calamari as much.  In our local Greek restaurant we asked for squid and it was done nicely -very natural but not everyone in Canada is used to that.  I , on the other hand and of course my Portuguese husband was mpressed!

If you want to go to Portugal for a vacation we would be happy to let you know of some of my husband’s recommends.  I have been twice now and am looking forward to our next trip.  Scenery, food, wine, beaches – you can’t miss!  If you have family there too – you are lucky!

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