Garlicky Grilled Squid With Marinated Peppers

Name: Garlicky Grilled Squid With Marinated Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup coarsely chopped blanched hazelnuts or almonds; 2 Tbsp. plus 1/2 cup extra-virgin olive oil, divided; Kosher salt; 4 large red bell peppers; 2 Tbsp. sherry vinegar or red wine vinegar; 1 tsp. hot smoked Spanish paprika; 3 garlic cloves, divided; 1 1/2 lb. cleaned squid, bodies and tentacles separated; 1/2 small red onion, very thinly sliced; 1 cup mint leaves, torn if large; 1/2 lemon

Servings: persons

1/3 cup coarsely chopped blanched hazelnuts or almonds
2 Tbsp. plus 1/2 cup extra-virgin olive oil, divided
Kosher salt
4 large red bell peppers
2 Tbsp. sherry vinegar or red wine vinegar
1 tsp. hot smoked Spanish paprika
3 garlic cloves, divided
1 1/2 lb. cleaned squid, bodies and tentacles separated
1/2 small red onion, very thinly sliced
1 cup mint leaves, torn if large
1/2 lemon

1
Preheat oven to 350u00b0F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then crush nuts using the side of a chef's knife or coarsely chop. Transfer to a small bowl. Mix in 2 Tbsp. oil and season with salt. Set aside.
2
Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate. Place bell peppers directly on grate (not on wire rack) and grill, turning occasionally, until charred all over and flesh is very soft, 8-10 minutes.
3
Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10-20 minutes (doing this extends the cooking and softens the skins). Remove skins from peppers and scoop out seeds; discard. Tear or slice peppers into large pieces and place in a clean medium bowl. Add vinegar, paprika, and 1/4 cup oil and finely grate 1 garlic clove into bowl. Season with salt and toss well to coat peppers.
4
Return grill to high heat. Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 1/4 cup oil. Pat squid dry, then add to oil mixture; toss well to coat. Working in batches, grill squid on wire rack on grill until marks appear on bodies and tentacles begin to crisp around the edges, 45-60 seconds per side. Transfer to a clean large bowl and season with salt.
5
Place onion and mint in a small bowl. Finely grate zest from lemon half over, then squeeze in juice. Season with salt and toss to combine.
6
Divide marinated peppers and squid among plates. Spoon hazelnuts over and top with mint salad.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup coarsely chopped blanched hazelnuts or almonds, 2 Tbsp. plus 1/2 cup extra-virgin olive oil, divided, Kosher salt, 4 large red bell peppers, and more.

Yes, Garlicky Grilled Squid With Marinated Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!