Michael Graydon & Nikole Herriott
When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.
Recipe information
Yield
4 Servings
Ingredients
1
tablespoon vegetable oil, plus more for grill
1
pound squid (bodies and tentacles), cleaned
Kosher salt and freshly ground black pepper
2
tablespoons (or more) unseasoned rice vinegar
1
tablespoon (or more) chili oil
2
Persian cucumbers or 1 English hothouse cucumber, thinly sliced lengthwise
½
bunch watercress, thick stems trimmed (about 2 cups)
½
bunch cilantro, thick stems trimmed (about 1 cup)
Need to make a substitution?
Preparation
Step 1
Prepare grill for medium-high heat; oil grate. Toss squid with 1 Tbsp. oil in a large bowl; season with salt and pepper.
Step 2
Grill squid, turning occasionally, until lightly charred and cooked through, about 4 minutes. Transfer squid to a cutting board and slice bodies into bite-size pieces.
Step 3
Toss squid with vinegar and chili oil in a clean large bowl. Add cucumbers, watercress, and cilantro and toss to combine. Taste and adjust seasoning with salt, pepper, and more vinegar and chili oil, if desired.
Nutrition Per Serving
Calories (kcal) 180 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 265 Carbohydrates (g) 11 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 19 Sodium (mg) 135