Grilling Cephalopods
By Ruth Levy

Grilling and summer are two words that are very intertwined in the Northeast.   Why cook inside when the sun is shining and the temperatures are soaring?  While everyone is familiar with the traditional grill foods such as hamburgers, hotdogs & swordfish, most people don’t even think about the wonders of grilled cephalopods:  Squid & Cuttlefish.

One of the best meals of my life was on the Amalfi Coast in Italy where my husband and I had a lunch of grilled cuttlefish.  Simply prepared, it was so tasty and flavorful that we have often duplicated the preparation at home sans the ambiance of the location.  On the beach in Thailand I enjoyed wonderful grilled whole squid that makes my mouth water even now….and all these preparations are so easy to do on your own grill!

Cleaned cuttlefish or squid only need just a squeeze of lemon, a splash of olive oil and a quick turn on a hot grill to be cooked perfectly ‘Amalfi’ style.  If the tubes are left intact, it is best to score the squid or cuttlefish tube with a knife in diagonal lines prior to cooking.  Otherwise, open up the tubes and cook flat.  You know it is cooked when the flesh turns opaque in color.  Add a dash of salt and pepper and eat while hot!  Another option is to marinate the tube in soy sauce and then cook on a hot grill.  Dip in a spicy hot dipping sauce when done and you have ‘Thai’ style.

Squid & Cuttlefish represent some of the best value in the seafood category.  Remember their cooking method is not only fried or stewed.  With the sun shining, grilled is an awesome option that is very simple to do!

Cephalopods