Not very traditional, I know, but long ago I renounced eating turkey out of ethical and health considerations. Plus, grilled squid tastes a lot better than turkey. The slippery creatures live free in the oceans and with increasing water temperatures, there is a bonanza of the cephalopods all over the world. In fact, in some areas, like off the coast of California, the large Humboldt squid are becoming a problem due to their abundance. My recipe is a mix of what I tasted in Piran, a lovely town on the Adriatic shores of Slovenia and my father’s own, which he borrowed -and bettered- from Japanese immigrants in the Peruvian port of El Callao. It is very simple and simply delicious.Grab a 2 pound pack of frozen squid tubes and tentacles, thaw, wash with fresh water, rinse and pat dry. Marinate in a bowl with crushed garlic (2 cloves), chili flakes (to taste), chopped fresh ginger (a thimble full), white wine (I used half a cup of inexpensive Australian Chardonnay) and a few dashes of soy sauce. For this latter ingredient, I used the light version. Marinate in fridge for 6 hours.Heat a cast iron skillet and brush it with cooking oil. Take the squid marinade, pat dry on a t-towel and grill on skillet over high heat. Don’t overcrowd the skillet; you should have about half of the surface covered with tubes and tentacles. You will need a couple of minutes until brown. Set aside in warm oven and continue until all squid is grilled.Serve immediately on warm platter. Pour plenty of your favorite olive oil (when I say plenty I mean swimming in oil) and squirt a lemon on the dish. Sprinkle with a handful of finely chopped parsley and eat with Portuguese buns or Parisian Baguette.Wine choices: Albarino from Northern Spain, Burgans is a good option. Raimat Chardonnay Albarino would also accompany this plate with elan. Chablis and Falanghina would also enhance this dish.Merry Christmas to all!
