Chukchi-style Grilled Squid with Fermented Fish Sauce

Ingredients

In this Chukchi adaptation, we replace the traditional Portuguese spices with indigenous Chukchi spices to infuse the dish with Arctic flavors. Additionally, we substitute the original sauce with a fermented fish sauce, commonly used in Chukchi cuisine, to add a unique tangy element. We alse have the original recipe for Lulas com ferrado, so you can check it out.

• 500 grams (1.1 lbs) squid 500 grams (1.1 lbs) squid
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon Chukchi spice blend (a mix of dried herbs and spices commonly used in Chukchi cuisine) 1 teaspoon Chukchi spice blend (a mix of dried herbs and spices commonly used in Chukchi cuisine)
• 2 tablespoons fermented fish sauce 2 tablespoons fermented fish sauce
• Fresh herbs (such as dill or cilantro) for garnish Fresh herbs (such as dill or cilantro) for garnish
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 24g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Clean the squid by removing the head, tentacles, and innards. Rinse the squid thoroughly under cold water and pat dry.
2. 2.
   In a bowl, combine the vegetable oil, Chukchi spice blend, salt, and pepper. Mix well.
3. 3.
   Add the cleaned squid to the bowl and toss to coat it evenly with the marinade. Let it marinate for at least 30 minutes.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Grill the squid for about 2-3 minutes per side, or until it is cooked through and has grill marks.
6. 6.
   Remove the squid from the grill and let it rest for a few minutes.
7. 7.
   Slice the grilled squid into rings and arrange them on a serving platter.
8. 8.
   Drizzle the fermented fish sauce over the squid and garnish with fresh herbs.
9. 9.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly to remove any remaining innards or sand. This will ensure a clean and enjoyable eating experience.

Tips & Tricks

• If you can't find Chukchi spice blend, you can create your own by combining dried herbs like thyme, oregano, and rosemary with ground black pepper and a pinch of chili flakes.
• For a spicier version, add a small amount of finely chopped chili pepper to the marinade.
• If you don't have access to a grill, you can also cook the squid on a stovetop grill pan or under the broiler in your oven.
• Serve the grilled squid with a side of steamed vegetables or a fresh salad to complete the meal.
• Experiment with different herbs for garnish to add your own personal touch to the dish.

Serving advice

Serve the Chukchi-style grilled squid as a main course accompanied by steamed rice or roasted potatoes. The tangy fermented fish sauce pairs well with the smoky squid, creating a delightful flavor combination.

Presentation advice

Arrange the grilled squid rings on a platter, drizzle the fermented fish sauce over them, and garnish with fresh herbs. The vibrant colors of the squid and the sauce will create an appealing visual presentation.