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Grilled Calamari and Arugula Salad
Recipe courtesy Gabriele Corcos and Debi Mazar
- Total Time:
- 40 min
- Prep:
- 15 min |
- Inactive Prep:
- 20 min |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- GRAPEFRUIT VINAIGRETTE:
- 1/4 cup fresh grapefruit juice
- 1 1/2 tablespoons white wine vinegar
- 1/2 cup extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- CALAMARI SALAD:
- 1/4 cup extra-virgin olive oil
- Pinch red chili flakes
- 1 clove garlic, peeled and finely chopped
- Zest of 1 lemon, plus juice of 1/2 lemon
- 1 small bunch fresh parsley, chopped (about 1/3 cup)
- Sea salt
- 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.
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.