Charred Squid Skewers with Chermoula Marinade on Garlic Toast with Arugula

Charred Squid Skewers with Chermoula Marinade on Garlic Toast with Arugula

From: Chef Tom Douglas, Lola’s, Seattle. Yield: 6 servings.

2 lb. cleaned squid bodies, with or without tentacles
12 or more 10” bamboo skewers, soaked in water for 30 minutes and drained

Chermoula Marinade:
3 Tbsp. finely chopped fresh flat-leaf parsley
2 Tbsp. finely chopped fresh cilantro
2 Tbsp. fresh lemon juice
2 tsp. minced garlic
2 tsp. paprika
2 tsp. sambal oelek
2 tsp. g

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