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Salad of Grilled Squid With Fingerling Potatoes

From John Maxwell, the Mansion at Judges’ Hill, Austin

By June 2003Comments

Grilled Squid

1 pound rinsed squid
3 tablespoons olive oil
salt and pepper to taste

One day ahead: Place all squid tubes (bodies) and tentacles in a large bowl. Add the oil, salt, and pepper. Be sure to coat the squid in oil. Make sure that the fire on the grill is very hot and the grates are clean. Drain excess oil off the squid and place on the grill. Cook for 35 to 40 seconds, until the squid is about medium-rare. Turn over for another 10 seconds. Remove quickly. Do the same procedure for the tentacles; they will take just a little longer. When finished, chill the squid.

Marinade

1/2 cup sliced fingerling potatoes
1/4 cup ordinary olive oil
3 tablespoons extra-virgin olive oil
1 teaspoon lemon oil
1 teaspoon lemon zest, chopped
1 teaspoon chopped Italian parsley
1 teaspoon chopped cilantro
1/2 teaspoon vermouth
1/4 teaspoon chopped garlic
3 tablespoons chopped shallots
salt and fresh pepper to taste

After the squid has been chilled, slice the tubes in 1/8-inch rings. Slice potatoes in 1/8- to 1/4-inch discs. Put potatoes in a pot of cold water and bring to a simmer for 2 to 3 minutes, until potatoes are just tender. Drain and cool. Combine potatoes with squid and all remaining ingredients. Marinate for 10 to 12 hours.

Salad

1/4 pound of arugula
juice of 1 lemon
1 tablespoon extra-virgin olive oil
sea salt to taste
grated and chopped zest of 1 lemon

Stir the squid mixture and drain slightly. Toss arugula with lemon juice, olive oil, and sea salt. Place a handful of arugula on a plate and, using a slotted spoon, top with squid mixture. Sprinkle with zest and serve. Serves 4 to 6.

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