Grilled Monterey Bay Squid with Coast Grade Pinot Noir

Grilled Monterey Bay Squid

Recipe by Empire Grade Purveyors

In August we hosted our Outstanding in the Vines dinner in Coast Grade Vineyard. Chef extraordinaire Daniel Gallegos of Empire Grade Purveyors prepared the menu with South America influences and local ingredients at their peak. The wine of the hour was our 2012 Pinot Noir Coast Grade Vineyard which we paired with grilled Monterey Bay squid. Coast Grade sits on the edge of the marine layer and there is always a hint of the ocean in the wine. The flavor combination of the open fire, the clean taste of the sea from the squid, and the earthy minerality of the wine all came together in a delightful unison. 

Recipe Notes by Daniel Gallegos

Buy fresh Monterey Bay Squid preferably when the squid boats are out catching them along the coast for the best flavor and delicate texture. 

Clean the squid (You can also buy them already cleaned).

Skewer the bodies from the tail side. On a separate skewer, string the legs and tentacles. 

Add some salt, pepper and red pepper, and drench with olive oil. Let that sit for about a half an hour. 

Have a fire started over a grill and let that cook until there are just coals at a medium heat. Make sure the grill is cleaned. Any previous cooking on this grill could influence the delicate flavors of the squid.

Place the squid on the grill for about 3 minutes. With a kitchen metal tong turn the squid over and let that cook for another 2-3 minutes until done. Try not to overcook the squid. Fresh squid is quite delicate-- a slightly under-cooked squid is better than rubbery squid.

To finish, combine olive oil, paprika, lemon juice and hot pepper into a bowl. Take the squid off of their skewers, mix them in the sauce in the bowl well, and serve.