Grilled Galamari Salad
2 tablespoons extra-virgin olive oil, plus 2 tablespoons for salad
2 tablespoons fresh squeezed lemon juice, plus 1 tablespoon for salad
2 cloves garlic, peeled and minced
Вј teaspoon crushed red pepper flakes
1 pound baby calamari, rinsed and drained
1 tablespoon red wine vinegar
3 Roma tomatoes, seeded and chopped
Вј cup chopped fresh flat-leaf (Italian) parsley
2 tablespoons minced kalamata olives
1 tablespoon capers, rinsed and drained
4 cups arugula (or salad greens of your choice)
Kosher salt and freshly ground black pepper, to taste
- In a medium bowl, combine 2 tablespoons of the oil, 2 tablespoons of the lemon juice, garlic and red pepper flakes. Add the calamari, mixing well. Allow to marinate for 5 minutes.
- Meanwhile, preheat a grill pan over high heat. Once the pan is hot (to test the heat, sprinkle a few drops of water on the pan, and if they spatter, it’s hot enough), place the calamari on the grill surface in a single layer. Grill 2 minutes per side, being careful not to overcook so the calamari does not get too chewy.
- Remove the calamari to a clean medium bowl, and stir in the remaining 2 tablespoons olive oil, 1 tablespoon lemon juice and red wine vinegar. Fold in the tomatoes, parsley, olives and capers.
- Arrange the arugula on individual plates. Spoon the calamari mixture on top, and season with salt and pepper, if desired.
NOTE: Some markets label their calamari “baby squid.” Yes, calamari is a member of the squid family, but not all squid is calamari!
VARIATION: If you don’t want to use calamari, you could make this recipe with diced-up shrimp or scallops and it would still be mighty tasty!
