Grilled Squid and Cuttlefish over Squid Ink Rice

• 1 pound fresh squid, cleaned, rinsed well and patted dry
• 1/4 pound cleaned cuttlefish, hood slightly scored on both sides, tentacles separate, rinsed well and patted dry (from about a 1 pound whole cuttlefish before cleaned)
• 1 cup Spanish extra-virgin olive oil, divided
• 1/3 cup lemon juice
• 1 teaspoon lemon zest
• 3/4 teaspoon salt, divided
• 1/4 teaspoon ground white pepper
• 1 tablespoon plus 2 teaspoons freshly chopped oregano leaves, divided
• 1/4 pound diced Spanish chorizo
• 1/2 cup small diced red onion
• 1 tablespoon thinly sliced garlic
• 1/2 cup small diced canned roasted Spanish piquillo peppers
• 2 tablespoons freshly chopped parsley leaves
• 1/2 cup dry Spanish sherry
• Squid Ink Rice, for serving, optional, recipe follows
• 2 tablespoons olive oil
• 1/2 cup small diced yellow onion
• 2 teaspoons minced garlic
• 1 cup Valencia rice
• 1 1/3 cups chicken stock or water
• 1 tablespoon squid ink
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup small-diced piquillo peppers

1. Place the squid, cuttlefish, 3/4 cup of the olive oil, lemon juice, lemon zest, 1/4 teaspoon of the salt, 1/4 teaspoon of the white pepper, and 1 tablespoon of the oregano in a nonreactive bowl and toss to thoroughly combine.
2. Allow to marinate at room temperature for 20 to 30 minutes.
3. Preheat a grill to medium-high and lightly oil the grates.
4. Remove the squid and cuttlefish from the marinade and grill until not quite cooked through, 1 minute total for the squid and 90 seconds total for the cuttlefish.
5. Remove to a platter and set aside while you prepare the sauce.
6. In a large saute pan, heat the remaining olive oil on medium-high.
7. Once hot, add the chorizo and saute until lightly browned, about 3 minutes.
8. Add the red onion and cook, stirring frequently, for 2 minutes.
9. Add the garlic and cook for 1 minute.
10. Add the piquillo peppers, remaining 2 teaspoons of oregano, parsley, sherry, remaining 1/2 teaspoon of salt, and any accumulated drippings from the squid and cuttlefish, and cook, stirring occasionally, until the liquid has reduced in volume by half, about 2 minutes.
11. Using a sharp knife, slice the squid into 1/2-inch circles and cut the cuttlefish into 1/2-inch wide, bite-size pieces and add to the saute pan.
12. Remove from the heat, toss to thoroughly combine, and serve hot, spooned over the Squid Ink Rice.
13. In a medium saucepan, heat the olive oil over medium-high heat.
14. When hot add the onion and cook until translucent about 3 to 4 minutes.
15. Add the garlic and cook for 30 seconds.
16. Add the rice and toast by coating all the grains with oil and stirring for 2 to 3 minutes.
17. Add the chicken stock, squid ink and salt and pepper.
18. Bring to a boil, then reduce to a simmer.
19. Cook for 20 to 25 minutes, covered.
20. Turn off the heat, add the piquillo peppers and allow the rice to steam for 5 minutes.
21. Uncover, fluff with a fork and serve immediately.
22. Yield: 4 cups

fresh squid, both sides, olive oil, lemon juice, lemon zest, salt, ground white pepper, oregano, spanish chorizo, red onion, garlic, spanish piquillo peppers, freshly chopped, dry spanish sherry, rice, olive oil, yellow onion, garlic, valencia rice, chicken, salt, pepper, piquillo peppers

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-squid-and-cuttlefish-over-squid-ink-rice-recipe.html (may not work)