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
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. grated lemon zest
¾ tsp. kosher salt
½ tsp. freshly ground black pepper
½ cup extra virgin olive oil
6 garlic toasts (recipe follows)
5 cups loosely packed arugula leaves, stems trimmed, washed and dried
as needed, whole, peeled garlic cloves
as needed, rustic bread, sliced ½” to ¾” thick
as needed, olive oil
to taste, kosher salt and ground black pepper
1 Tbsp. fresh lemon juice
2 tsp. minced shallots
2 Tbsp. extra virgin olive oil
to taste, kosher salt and freshly ground black pepper
as needed for garnish, lemon wedges
If squid bodies have fins attached, slice off and discard them. Place blade of knife inside squid body and carefully slice it open, cutting away from you, to have one flat piece. Cut this piece in half lengthwise, resulting in two pieces shaped like long, tapered rectangles. Using knife, lightly score the inside of each rectangle in a crosshatch pattern, not cutting all the way through. Repeat procedure with all squid bodies. To skewer squid, thread one rectangle, lengthwise, onto a bamboo skewer, followed by 2 tentacles (if using), then another rectangle. Repeat skewer procedure until all squid bodies are used. Thread any leftover tentacles together on a skewer, and place all skewers in a nonreactive pan.
For marinade: Combine parsley, cilantro, lemon juice, garlic, paprika, sambal, lemon zest, salt and pepper in a bowl and whisk in oil. Pour marinade over squid, cover with plastic wrap and refrigerate for 30 minutes.
For lemon vinaigrette: Combine lemon juice and shallots in a small bowl and whisk in olive oil. Season to taste with salt and pepper. Set aside.
For grilling: Fire up the grill. Remove skewers from refrigerator and allow squid to come to room temperature. Shake off excess marinade, then grill skewers over a hot fire, direct heat, with the lid off. Turn skewers several times as needed until squid is cooked through, opaque and charred in a few places, about 1 to 3 minutes total. Do not overcook, or squid will be tough. Remove skewers from grill.
For garlic toasts: Heat grill. Smash garlic cloves with side of knife and rub a garlic clover each of bread to be grilled. Generously brush slices, on both sides, with olive oil. Season with salt and pepper. Grill bread over direct heat with lid off, until golden and crusty, about 1 minute per side.
To serve: Put arugula in a bowl and toss with about 2 Tbsp. of lemon vinaigrette. Arrange garlic toasts on platter. Top each toast with arugula salad. Arrange two squid skewers atop each toast and drizzle with some of the remaining vinaigrette.