Cooking squid in a pizza oven... What could go wrong?

... NOTHIN!!!!!!

Squid might sound intimidating if you've never cooked it before, but my squid garden medley is incredibly delicious and easy to make. PLUS I'm gonna show you how to clean and gut your own squid so you can buy it cheaper at the supersmarkets. On today's episode we're using my very own special edition Roccbox from Gozney. It has the Makin' It logo on it! Cookin' with fire baby!

I've always said it... but you know what, I'll say it again. The Gozney Roccbox is an awesome restaurantgrade portable pizza oven. Yes, it cooks incredible pizza. Yes, Pizza is absolutely delicious and amazing and wonderful. Yes, I love pizza! But you know what? I also love SQUID! And these Roccbox's are made for sooo much more than just pizza. Stick a cast iron skillet in there and whamooo bammoo, Hot and Fast just took on a whole new meaning. Ok, enough talk, more squid and veggies.

Wait, one more thing before we get started. Go buy a Brad Leone signature edition Roccbox oven!!! https://us.gozney.com/products/roccbox

INGREDIENTS:
North Atlantic Squid, cleaned and sliced into rings
(hot tip: Save some $$$, buy it "Dirty" and peel / degut it yourself )
Baby Tomatoes | x 1 small bushel
Celery Leaves | x 1 handful
Garlic | x 3 cloves
Onions | x 2, red/yellow/white
Olive Oil and Buttah
Optional: a little bit of Thai chili or other spicy pep

HERBS:
Purple Basil
Green Basil
Pedilla
Lemon Verbena
Sage ( One Leaf )

Cook hot (650700 degrees F) and fast on a cast iron in your Gozney! You could also use a regular ol oven, or even on stove top. High heat. Follow your heart. Listen to the sizzle.

00:00 Intro
0:31 Recipe
0:48 Ingredient Shrine
2:52 Recipe Screenshot
2:59 How to clean squid yourself
6:13 Brad soils himself
7:36 MedicalGrade Garlic
10:27 Squid goes in the oven
13:20 Garnish
14:20 Taste test
15:46 Brad isn't great at hoverboarding

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Don't forget to subscribe, ya turkeys    / @bradleone  
  / brad_leone  
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www.bradleone.com

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Shot by: Ian Deveau
  / iandeveau  
Edited by: Hobson Feltus
Assistant Editor: Mia Weinberger
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus

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Local Legends and Makin' It Theme Music | Harrison Menzel
  / wanderbust  

Logo Design | Dylan Schmitz
  / dylanschmitz