-----marinade-----
1 teaspoon fresh parsley -- chopped
1 tablespoon garlic -- finely chopped
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon paprika
1/2 small jalapeno chile -- seed/mince
1 pound squid -- cleaned/in 1"
-- rounds
-----sauce-----
1 tablespoon garlic -- finely chopped
1 tablespoon fresh rosemary -- fine chop
1/2 cup dry white wine
1/2 cup clam juice
1 tablespoon lobster base -- *
2 tablespoon whipped butter
Instructions:
* Lobster base is a glaze sold in gourmet food shops and some supermarkets
1. Prepare marinade: Thoroughly whisk together all marinade ingredients
in a glass or stainless-steel bowl. Add squid pieces and marinate
at least 3 hours, stirring occasionally. 2. To make sauce: About 15
minutes before serving time, combine garlic, rosemary, wine, clam
juice and lobster base in a non-aluminum saucepan. Bring to a gently
simmer over medium heat, then simmer for 4 minutes. Remove from heat
and whisk in the butter. Keep warm. 3. Remove squid from marinade,
draining well. 4. Grill for 4 to 6 minutes, turning as needed, until
just firm. (An open grill or a well-heated, ridged grill pan may be
used. You may need to use a grill basket to hold the squid pieces
if the spaces on your grill are too wide to hold them.) 5. Shake saucepan
to recombine sauce if necessary, then add cooked squid. Raise heat
to high and cook for 1 minute, stirring to coat all pieces well. 6.
Serve with an extra dab of sauce. Source: The Erie Cafe in Chicago,
Illinois
