I made this w/out the Thai Red Chilis, and it was still delicious. The marinade smelled so good, and the taste was even better! My hubby was raving. We're trying the extra marinade with chicken tonight.
Sotong Bakar (Barbecue Squid)
The spice rub and dipping sauce are hot, hot, hot (but quite good). Serve with slices of cucumber and fresh cilantro leaves for a cooling effect in the mouth. Thai chiles are very spicy, so you can use fewer (and increase the mild bell pepper) to tame the heat.
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- Calories: 263
- Fat: 2.6g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 1g
- Protein: 28.1g
- Carbohydrate: 30.9g
- Fiber: 1.1g
- Cholesterol: 396mg
- Iron: 1.8mg
- Sodium: 466mg
- Calcium: 75mg
- 1 1/2 pounds whole cleaned skinless squid tubes
- 1/3 cup chopped red bell pepper
- 13 fresh red Thai chiles, stemmed
- 6 large garlic cloves
- 3 large peeled shallots, coarsely chopped
- 1 (1-inch) piece peeled fresh ginger, coarsely chopped
- 6 tablespoons sugar
- 2 tablespoons less-sodium soy sauce
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon kosher salt
- Cooking spray
- 1. Score squid by making 4 (1/2-inch) crosswise cuts in each tube.
- 2. Combine bell pepper and next 4 ingredients (through ginger) in a food processor; process until finely ground. Stir in sugar, soy, black pepper, and salt. Combine squid and 2/3 cup chile mixture in a large zip-top plastic bag; seal. Marinate in refrigerator 3 hours, turning bag occasionally. Reserve remaining 2/3 cup chile mixture for dipping sauce.
- 3. Preheat grill to medium heat.
- 4. Remove squid from bag; discard marinade. Arrange squid in a single layer on grill rack coated with cooking spray. Grill for 2 minutes on each side or until charred and squid begins to curl around edges. Serve with reserved sauce.
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