This is a forgiving and flexible dish – you can use any type of vinaigrette that suits your mood – use sesame oil instead of olive oil and rice vinegar instead of cider; add different minced herbs to the mix – the squid does well with just about any flavor profile.
¼ cup apple cider vinegar
2 teaspoons Dijon mustard
1 tablespoon minced shallot
¾ cup olive oil
Pinch chili flakes
Pinch white sugar
2-3 grinds black pepper
1 pound squid
2 tablespoons chopped fresh parsley
2-3 tablespoon chopped banana peppers
Mix the vinegar, mustard, and shallot together in a small bowl, then slowly whisk in the oil. Add chili flakes, sugar, salt and pepper, then taste and adjust seasoning. Set vinaigrette aside. You’ll have a cup of vinaigrette – more than you need.
Separate the squid tentacles from the tubes and set aside in a medium bowl.
Stick your finger inside each tube before you start slicing. the quill should be removed prior to packaging, but double check just in case one got missed.
Set the tubes vertically on a cutting board in front of you and use a small knife to slice two-thirds of the way through the tube, making cuts about a half-inch apart. It will look a little like a comb, with the sliced pieces as the teeth of the comb. Set aside.
Place the prepped tubes into the bowl with the tentacles, then add about 1/4 cup vinaigrette.
Light the grill. Marinate the squid for 20-30 mins while the grill heats.
On medium to high heat grill the squid, 2-3 minutes on each side. If your grates are too wide to safely grill the tentacles place a piece of foil over the grates to prevent anything from falling through.
Remove cooked squid from the grill into clean bowl and toss with another drizzle of vinaigrette. Finish with fresh parsley & banana peppers. Serve warm or at room temperature.