
Garlicky Grilled Squid with Marinated Peppers
A delicious spanish dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
103 min
Serves
8
Rating
0.0 (0)
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
Instructions
- 1
Preheat oven to 350°F.
- 2
Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes.
- 3
Let cool, then crush nuts using the side of a chef’s knife or coarsely chop.
- 4
Transfer to a small bowl.
- 5
Mix in 2 Tbsp. oil and season with salt.
- 6
Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate.
- 7
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.
- 8
Transfer bell peppers to a medium bowl and cover tightly with plastic wrap.
- 9
Let sit 10–20 minutes (doing this extends the cooking and softens the skins).
- 10
Remove skins from peppers and scoop out seeds; discard.
- 11
Tear or slice peppers into large pieces and place in a clean medium bowl.
- 12
Add vinegar, paprika, and 1/4 cup oil and finely grate 1 garlic clove into bowl.
- 13
Season with salt and toss well to coat peppers.
- 14
Return grill to high heat.
- 15
Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 1/4 cup oil.