Sotong Bakar (Barbecue Squid)

Ingredients

• 1.5 teaspoons pepper black freshly ground
• 1 inch ginger fresh peeled coarsely chopped
• 6 large garlic clove 
• 0.3 teaspoon kosher salt 
• 2 tablespoons soy sauce 
• 0.3 cup bell pepper red chopped
• 3 large shallots peeled coarsely chopped
• 1.5 pounds squid tubes whole skinless cleaned
• 6 tablespoons sugar 
• 13  thai chile fresh red stemmed

Equipment

• food processor
• grill
• ziploc bags

Directions

1. Score squid by making 4 (1/2-inch) crosswise cuts in each tube.
2. Combine bell pepper and next 4 ingredients (through ginger) in a food processor; process until finely ground. Stir in sugar, soy, black pepper, and salt.
3. Combine squid and 2/3 cup chile mixture in a large zip-top plastic bag; seal. Marinate in refrigerator 3 hours, turning bag occasionally. Reserve remaining 2/3 cup chile mixture for dipping sauce.
4. Preheat grill to medium heat.
5. Remove squid from bag; discard marinade. Arrange squid in a single layer on grill rack coated with cooking spray. Grill for 2 minutes on each side or until charred and squid begins to curl around edges.
6. Serve with reserved sauce.