So after the event of Thansgiving, I thought a nice light dinner was in order. While flipping through Nobu Now, I came across a recipe for grilled koyari squid and zucchini (p. 177). Unfortunately, it turned out that I was unable locate any squid that hadn’t had their skins removed. However HMart, Fort Lee did have nice large cleaned squid which I thought might work. I chose to double the marinade recipe since I was serving four people and added the following changes (since there was little guidance, re: black pepper and soy sauce):
1 teaspoon 4:1 salt/pepper mix
6 Tablespoons extra virgin olive oil
2 teaspoons grated garlic
a little black pepper
2 teaspoon soy sauce
2 Tablespoons yuzu juice
So I prepared 3 large zucchini, halved lengthwise and each of those halves cut into 4 pieces. I got 1 lb of (6) squid bodies (from HMart, Fort Lee) cleaned (some of the squid still had the transparent cuttle bone within) and soaked them in water with 1 teaspoon of sea salt.
While the squid was soaking, I went ahead and prepared the marinade…getting together a teaspoon of the salt/pepper mix, the 2 teaspoons of grated garlic along with the soy sauce, yuzu juice and
extra virgin olive oil.
Once the marinade was done, in went the zucchini and squid which I hand-tossed a bit and set aside to rest for a bit more than 20 minutes.
Because of the size of the squid, relative to the grill pan, I started some of the squid first and then followed up with zucchini and squid. Before the squid went on, I brushed/wiped the hot grill surface with a little olive oil; as soon as the squid hit the pan, they started to slowly shrivel. Once the squid stopped shrinking, I flipped it over to cook on the other side. The cooking heat for grill pan was about 60% max power. As I got the squid off the heat, on went the zucchini and more squid.
The squid that came off the heat were cut up into bite size pieces before placed into a common serving bowl.
I took a couple of small bits of zucchini out and did a quick taste test to make sure the zucchini were cooked through. Once everything was done, I shipped the serving bowl out to the table for dinner.
While everyone was happy with how the offering tasted, I was happy that I hadn’t overcooked the squid. I was a little unsatisfied on how the dish looked – having the skin-on squid was probably important for the appearance of the grill marks on the squid, and might have actually contributed a slightly ‘toasty’ flavor to the dish. I’d like to take another go at this dish once I can find the proper squid.