Name: Char-Grilled Squid in Sherry Marinade
Yield: Serves 4
Ingredients: 1/4 cup olive oil; 1/4 cup dry sherry; 6 cloves garlic, minced; 1 tablespoon dried oregano; 1 teaspoon red pepper flakes; 1 teaspoon paprika; 1/2 teaspoon salt; 1 1/2 to 2 pounds squid (or baby octopus), cleaned, long tentacles trimmed if desired; Extra-virgin olive oil; Chopped fresh flat-leaf parsley for garnish

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Cut into rings and tentacles and deep fried, squid have claimed a top spot on restaurant appetizer menus as calamari. But why go out for calamari when you can grill them at home? Whole, marinated squid, done to a turn on your grill, can transform your backyard into a tapas bar. Just stir up a pitcher of sangria or chill a bottle of fino sherry, and you're good to go.

The technique you use for grilling squid is the same as for whole baby octopus or cut-up octopus tentacles. You want to marinate them first to imbue them with flavor. Squid and octopus are not as delicate as fish, so you can marinate them longer—ideally, for 3 to 4 hours. Then, grill them quickly on an oiled, perforated grill rack (so they don't fall through the grill grates) over a hot fire; that way, they crisp up without getting rubbery.

Recipe notes

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