Paleo diet food list

Grilled Galamari Salad

2 tablespoons (30 ml) extra-virgin olive oil, plus 2 tablespoons (30 ml) for salad

2 tablespoons (30 ml) fresh squeezed lemon juice, plus 1 tablespoon (15 ml) for salad

2 cloves garlic, peeled and minced

¼ teaspoon crushed red pepper flakes

1 pound (454 g) baby calamari, rinsed and drained

1 tablespoon (15 ml) red wine vinegar

3 Roma tomatoes, seeded and chopped

¼ cup chopped fresh flat-leaf (Italian) parsley

2 tablespoons (30 ml) minced kalamata olives

1 tablespoon (15 ml) capers, rinsed and drained

4 cups (960 ml) arugula (or salad greens of your choice)

Kosher salt and freshly ground black pepper, to taste

1. In a medium bowl, combine 2 tablespoons (30 ml) of the oil, 2 tablespoons (30 ml) of the lemon juice, garlic and red pepper flakes. Add the calamari, mixing well. Allow to marinate for 5 minutes.
2. 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.
3. Remove the calamari to a clean medium bowl, and stir in the remaining 2 tablespoons (30 ml) olive oil, 1 tablespoon (15 ml) lemon juice and red wine vinegar. Fold in the tomatoes, parsley, olives and capers.
4. 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!

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This grilled calamari salad marinates baby calamari in lemon, garlic, and red pepper flakes, then grills it hot and fast over a bed of arugula with tomatoes, parsley, kalamata olives, and capers. Bright, smoky, and completely grain-free. The whole thing comes together in about 20 minutes.

Pro Tips

• Marinate the calamari for just 5 minutes. The lemon and garlic flavor it quickly, and longer soaks make the flesh mealy.
• Get the grill pan properly hot before the calamari goes down. Two minutes per side is all it needs - any longer and it turns chewy.
• Some markets label calamari as baby squid. Calamari is a member of the squid family, but not all squid is calamari.
• Diced shrimp or scallops work beautifully in place of calamari - grill them the same hot-and-fast way.
• Dress the calamari while it is still warm so it drinks up the olive oil, lemon, and vinegar, then spoon it over the arugula just before serving.

Frequently Asked Questions

How do I keep calamari from getting rubbery?

Cook it hot and fast - 2 minutes per side on a very hot grill pan. Overcooking is the only way calamari goes tough.

Is grilled calamari salad paleo?

It is. The bowl is seafood, tomatoes, olives, and capers with an olive oil and lemon dressing over arugula - no croutons, cheese, or grains.

Can I use shrimp instead of calamari?

Yes - diced shrimp or scallops are both good substitutes. Grill them the same way and fold them into the salad.

Can I grill this outdoors instead of on a grill pan?

Absolutely. An outdoor grill works just as well - keep the heat high and the cook time at 2 minutes per side.

Recipe Card

Stav Kogan

Grilled Galamari Salad

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Servings: 4 servings

Calories: 280

Ingredients Method Nutrition

Ingredients

  

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• 2 tbsp extra-virgin olive oil, plus 2 tablespoons for salad
• 2 tbsp fresh squeezed lemon juice, plus 1 tablespoon for salad
• 2 cloves garlic, peeled and minced
• ¼ tsp crushed red pepper flakes
• 1 lb baby calamari, rinsed and drained
• 1 tbsp red wine vinegar
• 3 Roma tomatoes, seeded and chopped
• ¼ cup chopped fresh flat-leaf (Italian) parsley
• 2 tbsp minced kalamata olives
• 1 tbsp capers, rinsed and drained
• 4 cups arugula (or salad greens of your choice)

Method

 

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Nutrition

Calories: 280kcalCarbohydrates: 5gProtein: 23gFat: 16g

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