Name: Grilled Squid with Chiles
Yield: 4 servings
Ingredients: 3 dried ancho chiles; 2 dried chiles de árbol; 1 dried pasilla chile; 1 dried ají amarillo chile; 2 large or 4 small radishes; 2 garlic cloves; 2 tablespoons sherry vinegar or red wine vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon honey; ½ teaspoon smoked paprika; Kosher salt, freshly ground pepper; ½ cup olive oil; 2 pounds cleaned large squid, bodies and tentacles separated; 5 garlic cloves, finely grated; ½ cup mayonnaise; ½ cup sherry vinegar or red wine vinegar; Kosher salt, freshly ground pepper; Vegetable oil (for grill); 1 tablespoon fresh lemon juice; ⅓ cup parsley leaves with tender stems; 1 tablespoon thinly sliced chives; 1 tablespoon marjoram leaves; 1 tablespoon fresh lemon juice; Kosher salt, freshly ground pepper; ½ cup torn pitted Castelvetrano olives; Olive oil (for drizzling)

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Michael Graydon + Nikole Herriott

If you can’t find ají amarillo chiles for this grilled squid recipe, substitute with the paste, which is more widely available. Add 2 tsp. paste to dressing before adding the oil. This recipe is from Benjamin Sukle of Oberlin in Providence, RI.

Grilled Squid with Chile Dressing and Radishes

Recipe notes