Grilled squid with parsley and pickled shallot salad

Ingredients:

• 3 tablespoons of sugar
• 1/4 cup sherry vinegar
• 3 shallots, thinly sliced
• Half a Fresno or Thai chili pepper, thinly sliced
• 450 g squid (12 carcasses and 4 tentacles), washed
• 4 tablespoons extra-virgin olive oil
• 1 small bunch fresh parsley, leaves picked (about 2 3/4 cups)
• Lemon wedges, for serving

Preparation:

1. Preheat a grill or grill pan over high heat. Combine the sugar, vinegar, and 2 tablespoons of water in a small bowl and microwave for about 1 minute (see Note). Add the shallots and chili to the vinegar and set aside for at least 10 minutes.
2. Toss the squid in a medium bowl with 2 tablespoons of olive oil and season with salt and pepper. If grilling outdoors, place the squid in a grill basket and press down to flatten. If grilling in a pan, press the squid with a cast-iron skillet or bacon press. Cook until cooked through, about 2 minutes per side. Slice the squid into rings and divide the rings and tentacles evenly among four plates.
3. Place the parsley in a medium bowl and drizzle with the remaining 2 tablespoons of olive oil. Toss with the shallots, chili, and vinegar. Season with salt and pepper to taste. Arrange the salad on top of the squid and drizzle with the remaining vinegar. Garnish with lemon wedges and serve.
   
   

   Note

   
   Alternatively, place the sugar, vinegar, and 2 tablespoons of water in a small saucepan and cook over medium heat, stirring constantly, until the sugar dissolves, about 5 minutes. Remove from heat before adding the shallots and chili.