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"  Summer salads hit the spot when the temperature tops 90 degrees outside and you&amp;#039;re sweating through your breeziest sundress, but I&amp;#039;m never one to deprive myself. To me the ideal summer salad is one that satisfies, has bright flavors, and doesn&amp;#039;t weigh me down. And above all, it&amp;#039;s never, ever boring. Enter one of my favorite salad proteins: squid, aka calamari. Before you go screaming for the hills, keep in mind squid is the same as calamari, particularly that fried calamari everyone&amp;#039;s so fond of. Instead of frying this beautiful ingredient, I prefer to grill it. Don&amp;#039;t get me wrong, I like fried squid, but that preparation tends to mask rather than highlight the beauty of the squid. Its delicate, briny, slightly sweet flavor goes perfectly with the hint of smoky char you get from the grill.  If you like squid, get a mix of tentacles and bodies from your fish counter. If you&amp;#039;re a bit squeamish, start off with just the bodies. Try this recipe for grilled squid and peppers over greens. It&amp;#039;s a great jumping off point. Here are some other tips to keep in mind when grilling squid.  Even though they come from the seafood counter already cleaned, they&amp;#039;re still sandy so you&amp;#039;ll need to wash them before cooking them. Pat them dry thoroughly before placing them on the grill or they&amp;#039;ll simply steam.  As always with grilling, make sure your grill is up to temperature before you put any food on it, particularly seafood.  Each cluster of tentacles might have one super long tentacle, cut/pull it off and discard it.  Toss the calamari with a bit of oil so it won&amp;#039;t stick, about 1 Tbsp. to 1 lb. of squid should do fine.  Try seasoning it with something other than salt and pepper, like smoked paprika or chipotle chile powder.  Don&amp;#039;t worry about the tentacles falling through the grate, most grill grates are narrow enough to prevent this and the tentacles kind of latch themselves on. If you&amp;#039;re really worried, slide the tentacles onto some skewers, presoaked for an hour if they&amp;#039;re wooden. Also skewer the squid if you prefer to grill them as precut rings or if you&amp;#039;re worried about the squid curling on you. You can also avoid the curling by leaving the bodies whole when grilling.  Above all, do not overcook it or else it will become as tough as rubber. It should only take about 3 minutes a side or until it is just opaque throughout.   The possibilities are ENDLESS! I love to cook the bodies whole, then slice them very thinly. Almost any salad that calls for grilled shrimp will work with grilled squid, like our grilled shrimp salad with mangoes. Toss them with our arugula olive salad and all you have to do is close your eyes and you&amp;#039;re on a Greek isle. Or throw it in a bowl with fish sauce, lime juice, sugar, thinly sliced red onion, chopped tomatoes, mint, cilantro, and watercress, and instantly you&amp;#039;ll feel about 5 degrees cooler, I guarantee it.   "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/tips/a22856/how-to-grill-squid/>