Sotong Bakar (Barbecue Squid)

Name: Sotong Bakar (Barbecue Squid)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Bbq, Barbecue
Ingredients: 2 teaspoons freshly ground black pepper; 1 inch peeled fresh ginger, coarsely chopped; 6 larges garlic cloves; 0 teaspoons kosher salt; 2 Tbsps less-sodium soy sauce; 79 milliliters chopped red bell pepper; 3 larges peeled shallots, coarsely chopped; 680 grams whole cleaned skinless squid tubes; 6 Tbsps sugar; 13 fresh red Thai chiles, stemmed

Sotong Bakar (Barbecue Squid) is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains roughly 28g of protein, 2g of fat, and a total of 262 calories. This recipe serves 4. Father's Day will be even more special with this recipe. A mixture of thai chiles, ginger, shallots, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Score squid by making 4 (1/2-inch) crosswise cuts in each tube.

Ingredients you will need

Squid

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.

Ingredients you will need

Black Pepper

Bell Pepper

Ginger

Sugar

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Dipping Sauce

Chili Pepper

Squid

Equipment you will use

Ziploc Bags

Preheat grill to medium heat.

Equipment you will use

Grill

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.

Ingredients you will need

Cooking Spray

Marinade

Squid

Equipment you will use

Grill

Serve with reserved sauce.

Ingredients you will need

Sauce

Equipment

Food Processor

Ziploc Bags

Grill

Ingredients

Servings:

2teaspoons

freshly ground black pepper 1inch

peeled fresh ginger, coarsely chopped 6larges

garlic cloves 0teaspoons

kosher salt 2Tbsps

less-sodium soy sauce 79milliliters

chopped red bell pepper 3larges

peeled shallots, coarsely chopped 680grams

whole cleaned skinless squid tubes 6Tbsps

sugar 13

fresh red Thai chiles, stemmed

Recommended wine: Zinfandel, Rose Wine

Zinfandel and rosé Wine are my top picks for Barbecue. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The Ghost Pines Sonoma County San Joaquin County Zinfandel with a 5 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.