Grilled calamari is ready in no time at all. You’ll get a much better texture if you dry the squid thoroughly before cooking it on a very hot grill.
- 1 lb squid, cleaned
- 3 Tbsp olive oil
- 2 large green bell peppers
- ½ cilantro, coarsely chopped
- 1 Tbsp Satay spices, ground
- Salt to taste
- 2 Tbsp olive oil
- Juice of ½ lemon
Place peppers under the grill until the skin turns black; rotate and grill on all sides. Place in a well-sealed plastic bag and allow peppers to sweat for 15 minutes.
Peel peppers; remove seeds and placenta.
Place peeled peppers in a food processor with cilantro, spices and salt to taste. Reduce to a purée. Pour into a bowl and incorporate olive oil and lemon juice. Set aside.
Set grill on high. Meanwhile, dry the squid with a paper towel and cut into 1½-inch pieces. Place in a bowl; add olive oil and mix well.
Grill squid for 30 seconds. Turn over and cook for another 30 seconds. Serve immediately with salsa.