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Serve this with a Thai sweet/warm chili sauce.
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2
Had it like which in Bangkok and it was one of the best meals I had there.
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3
This recipe sounds too easy to be true.
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4
It isn'teaspoon As with any grilled seafood, the fresher the ingredients and the simpler the cooking, the better the end result.
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5
Barbecued squid and an anise flavored aperitif like Pernod, ricard, ouzo or possibly raki, make a wonderful combination.
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Make a fire, preferably with firewood or possibly Mexican charcoal, started from paper and kindling.
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Skewer the squid.
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8
When coals are red warm, barbecue the rings for 2 to 3 min per side, or possibly till they are brown.
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9
Some recipes for grilled squid suggest marinating them.
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I omit this procedure because it adds flavor at the expense of softening the flesh.
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11
Serve warm with lemon-garlic butter.
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NOTE: Commercial charcoal and lighter fluid are petroleum products.
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13
They impart an oily flavor to food.
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14
Hardwood, or possibly Mexican charcoal, a commercial product, that is made by burning down mesquite, both give a nice flavor and are certainly less toxic than petrochemicals.
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Mexican charcoal is available in Northern California through Lazzari Fuel Company, San Francisco.
