This Grilled Squid recipe was inspired by a visit to Mantra Ray Restaurant, right on the beach in Tel Aviv. Close your eyes when you eat your first mouthful of squid and in your mind, you’ll be right there on the lovely Israeli coast – it’s one of those very simple things that also tastes extremely special. It’s easy, too, as the squid is all prepared for you, so the whole thing takes no longer than 15 minutes from start to finish.
Grilled Squid with Cherry Tomatoes
It’s easy as the squid is all prepared for you at the supermarket, so the whole thing takes no longer than 15 minutes from start to finish.
- 250 gms Cherry Tomatoes Ripe
- Pinch Course Sea Salt
- Olive Oil
- 600 gms very fresh squid (calamari) preferably small ones, cleaned
- 1 Lemon (Zested and Squeezed)
- Salt and black pepper Freshly Ground
- 100 gms Goat Feta Cheese Crumbled
Set the oven to grill and preheat. Place the tomatoes in a baking tray, sprinkle with coarse salt and olive oil and grill for 5-7 minutes, until their skins begin to burst open.
Remove from the oven and set aside.
Pat the Squid dry with kitchen paper and marinade in Lemon Juice till all the juice is absorbed by the Squid.
Heat a cast iron pan or another good quality large frying pan until burning hot, and brush it with a little oil.
Season the squid with salt and pepper and brush them with a little oil as well.
Sear the squid in batches, until they are white and spotted with searing marks.
Transfer onto a plate and leave the plate near the fire so that the fried squid will retain their heat white you sear the others.
Divide the squid among 4 serving plates.
Spoon 2-3 tablespoons of sauce over the squid, scatter the cheese on top.
Place 4 half tomatoes in each plate next to the squid and serve and enjoy.
Works well as a main course, but smaller portions are really great as a starter/appetiser.