Squid on the barrhby (BBQ) • PMQ for two

Please excuse my terrible attempt at a joke with the australian accent thing.

This summer we decided to explore as many seasonal and fresh items at our local grocery store, as we could, in order to maximize what was sure to be a short summer here in Quebec.

After leaving the maritimes, we were in a bit of a seafood withdrawal because large salmon steaks, lobster, and mussels were no longer as “fresh” or affordable as before.

Oddly enough, the squid was though…

This summer a mini poulpe/squid/calamari was about 1.80$ to 2.50$ depending on the size of the head. This got you a gutted squid, almost intact. You had to remove bits of cartilage and cut-out some of the teeth, as well as the occasional ink reservoir.

Having grilled squid at cottages and the like, we new a fresh and citrus-based marinade would make the tastes and textures come to life.

As such, we went about cleaning the squids and prepping them. Because we planned on grilling them, and didn’t have a basket, we sliced them horizontally to the point where they ALMOST separated into separate rings. If you can keep it intact for grilling, it will make the whole process that much easier. If you have a grilling basket though, it might work just as easily.

I put them in a bowl to marinade, as follows:

– Pour lemon juice over them and let sit for about 4 minutes, until they start to turn a little pink.

– Add about 2 tbsp of olive oil for good maesure

– Salt to taste

– Fresh thyme (if you’ve got it? We had a lovely thyme plant on our window ledge in the kitchen, so we used it in a lot of our summer cooking)

Mix them all together and let sit for another 2-3 minutes.

Heat the BBQ to Med-High, once ready, place the squids on the BBQ. Drizzle the remaining marinade over the squids as they cook to intensify the flavouring.

Cook until they have “curled into themselves” and look like neatly prepared rings. You’ll be able to tell. It will look something like this.