Spicy Grilled Squid with Vibrant Flavors

Ingredients

Estimated total cost: €10.55 · €2.64/serving

• 1 lb (500 g) fresh squid tubes and tentacles, cleaned (pat dry with paper towels to remove excess moisture)Est. price €6.50–€12.00
• 3 tablespoons freshly squeezed calamansi (or lime) juice (adjust amount based on desired level of acidity)Est. price €0.15–€0.30
• 1 tablespoon dark Filipino cane vinegar, also known as sukang iloco (use cane vinegar for authentic flavor)Est. price €0.10–€0.20
• 1 tablespoon umami-rich oyster sauce (look for a high-quality brand for best results)Est. price €0.08–€0.15
• 1 teaspoon fragrant sesame oil (add towards the end of cooking for maximum flavor)Est. price €0.10–€0.20
• 1 tablespoon versatile canola oil (heat oil until shimmering before adding ingredients)Est. price €0.05–€0.10
• 1 large shallot, finely chopped (cook until translucent for a sweeter flavor)Est. price €0.20–€0.40
• 2 cloves garlic, minced (mince garlic finely for even distribution of flavor)Est. price €0.05–€0.10
• 1 or 2 Thai chili peppers, thinly sliced (adjust quantity based on spice preference)Est. price €0.05–€0.10
• Salt and pepper, to taste (season dish at different stages of cooking for balanced flavor)Est. price €0.02–€0.05

Steps

1. 1

   Begin by heating 3 quarts of water in a large pot over high heat until it reaches a rolling boil. While waiting for the water to boil, slice the squid tubes into rings that are about 1/2 inch (1 cm) thick. Once the water is boiling, quickly add all the squid rings and tentacles into the pot. Let them blanch in the boiling water for precisely 10 seconds. Immediately drain the blanched squid in a large colander placed in the sink and leave them aside for later use.

2. 2

   Begin by combining calamansi juice, vinegar, oyster sauce, and sesame oil in a large bowl. Toss the drained squid into the mixture and ensure it is well coated. Set the bowl aside for later use.

3. 3

   Heat a large cast-iron skillet over high heat until it starts to smoke, which should take around 1 to 2 minutes. Pour in the canola oil and swirl it around to ensure the entire bottom of the skillet is coated. Introduce the shallot, garlic, and chili peppers into the hot pan and sauté until the garlic just begins to brown, this should take about 30 seconds. Add the squid along with all of its liquid from the bowl and continue cooking for an additional minute until the squid is tender and some of the liquid has reduced. Season with salt and pepper according to your taste preference. Finish by garnishing with green onions, salmon roe, and crushed prawn crackers scattered on top of the cooked squid before serving.

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• Cultural note

  Spicy Grilled Squid is a popular seafood dish in Filipino cuisine, known for its bold flavors and unique combination of ingredients like calamansi, cane vinegar, and oyster sauce. The use of calamansi limes and prawn crackers reflects the influence of Southeast Asian culinary traditions.

• Seasonal note

  This dish is best enjoyed in the summer when squid is abundant and at its peak freshness. Thai chili peppers and green onions are also typically in season during the summer, adding to the vibrant flavors of the dish.

• Health note

  Spicy Grilled Squid is a good source of protein and essential vitamins like A, C, and B6. However, it is high in cholesterol and sodium, so moderation is key. The dish also provides some healthy fats from sesame oil and canola oil.