Grilled Squid with Parsley Sauce
There is very little that I love more than grilled seafood, squid especially. Still, it has such a subtle texture and flavor that the perfect white has to be something that can mirror its clean and balanced nature, precisely like a Loire Valley white.
4 squid (cleaned and de-tentacled, bodies intact - not sliced - about 2 inches in diameter and 5-6 inches long)
salt freshly ground black pepper
2 cups chopped parsley
3/4 cups olive oil
1 cup white wine
2 tablespoons fish stock
1/2 shallot, chopped
3-4 chopped cherry tomatoes for garnish
juice of 1/2 lemon plus wedges for garnish food processor
Place 1 Tbsp. olive oil in a saut? pan. When the oil has reached a point of shimmering, add the shallot. Cook approximately 30 seconds and then add the wine and stock. Reduce by one half. Place mixture in the blending chamber of a food processor. Add a pinch of salt and cracked pepper, parsley, and lemon. Pulse contents of chamber while adding the remainder of the oil via the drip spout until an emulsion has formed. The sauce is complete. Now, heat grill to medium high. Lightly oil, salt and pepper the squid. Grill for 30-45 seconds per side and remove. (Do not over-cook, this will result in rubbery, dry meat.) Serve immediately with the sauce drizzled decoratively over squid and garnished with lemon wedges and chopped cherry tomatoes. Enjoy!
Recipe created and submitted by Holley Browning.