Gluten Free Grilled Teriyaki Squid Recipe
When my g-kid Julian was about 4, we went out to dinner and one of the things we ordered was grilled squid. When the squid arrived, he asked me what the parts with the tentacles were. Being a person who believes we should always tell children the truth, I told him they were giant spiders!
I love the simplicity of this recipe (seriously – 2 ingredients!) and the zen-like presentation. I originally developed this as a gluten free grilling recipe for San-J but it can just as easily be used in a pan on top of the stove. If you have a grill pan, by all means use it to get those pretty grill marks on the squid bodies, if not, just use a skillet.
- 1½ pounds cleaned squid bodies and tentacles
- ¼ cup plus 2 tablespoons gluten free San-J Teriyaki Stir-fry & Marinade - plus more for serving
Slide a dinner knife into the tube of a squid body and with a sharp knife, cut 3 or 4 slits into one side of the squid body (the dinner knife prevents the sharp knife from cutting all the way through both sides of the squid). Repeat with the remaining squid bodies. Combine squid bodies and tentacles with ¼ cup San-J Teriyaki Stir-fry & Marinade and marinate for 20 minutes in the refrigerator. Pre-heat the grill to high heat (650 degrees).
Place an oven proof skillet on the grill and heat. Brush the grates of the grill and the skillet with some oil.
Remove the squid from the marinade and discard marinade. Place the squid bodies on the grill, cut side down, grill for 2 -3 minutes, turning once, or until the squid just turns opaque and no longer looks wet. Do not over cook. Cook the tentacles in the skillet for 1 -2 minutes or until they curl up and turn opaque. Brush the squid with the remaining 2 tablespoons of San-J Teriyaki Stir-fry & Marinade and serve. Serve with additional San-J Teriyaki Stir-fry & Marinade on the side if desired.
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