Grilled Calamari and Arugula Salad

TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 5 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

GRAPEFRUIT VINAIGRETTE:
  • Sea salt
  • Freshly ground black pepper
    CALAMARI SALAD:
    • 1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
    • Freshly ground pepper
    • 4 handfuls baby arugula
    • 1 pink grapefruit, segmented
    • 1/2 bulb fennel, shaved very thinly on a mandolin
    • Special equipment: bamboo skewers, soaked for 30 minutes or metal skewers
      • Cook's Note: I don't use the tentacles of the calamari in this recipe, but you can use them. Just be careful they don't fall off the skewer into the grill. This recipe can also be made indoors, cooking the calamari in a skillet.
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        Directions

        For the vinaigrette: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper.

        For the calamari salad: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour.

        Preheat a grill to high heat.

        Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque.

        Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.

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        5

        Newest Ratings and Reviews

        Read all 2 reviews

        • on June 23, 2014

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          I don't leave many reviews but was very impressed by this recipe! It was so simple but incorporated so many delicious flavors. I had never had grilled calamari before, only the good ole rubbery fried stuff and this looked light and appealing so thought I'd give it a shot. I was surprised how much the marinade really held to the fish even after grilling and the 2 mins per side left it perfectly cooked and loaded with flavor! The texture was soft, not too chewy or rubbery at all. Then of course the fresh fennel, grapefruit and peppery arugula was such a great combo with it, I will definitely make it again and recommend to others!

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        • on December 29, 2013

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          This recipe was amazing. Every element was tremendous. The grilled calamari were great and as a combination with the fennel, arugula, grapefruit I just can't say enough. Dressing amazing too. If I had eaten this at a restaurant I would be bragging about the restaurant..

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