Grilled Calamari Arugula Salad Recipe 55 Food

GRILLED CALAMARI WITH ARUGULA

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
• Rinse squid under cold running water and pat dry with paper towels. If squid are large, halve tentacles lengthwise and cut longer ones, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies, if attached, and reserve. Cut each squid body lengthwise along "seam" and open flat. Score large squid, including flaps, lengthwise with a sharp knife, making cuts close together (about 1/8 inch apart like ridges on rigatoni) and being careful not to cut through squid, then halve squid bodies crosswise.
• Squeeze enough juice from 2 lemons to measure 1/4 cup. Cut remaining whole lemon into wedges.
• Whisk together lemon juice, oil, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until combined well and transfer 1/4 cup dressing to a large shallow bowl, reserving remainder. Add squid to dressing in shallow bowl, tossing to coat, and marinate at room temperature, turning once, 10 minutes.
• Thread 2 skewers through each squid body, near opposite sides of body (to keep squid flat during grilling). Thread all the flaps onto 1 or 2 skewers. Thread all tentacles crosswise (through thickest part) onto skewers, without crowding, letting tentacles dangle. Discard marinade.
• When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill squid on a lightly oiled grill rack, uncovered, turning once, until they just turn opaque, 1 to 1 1/2 minutes total. Transfer to a cutting board and remove skewers. Cut squid bodies lengthwise into 1 1/2-inch-thick strips. Halve strips crosswise if using larger squid.
• Toss squid with 3 tablespoons reserved dressing and salt and pepper to taste in a clean bowl. Toss arugula in another bowl with just enough of remaining dressing to coat, then season with salt and pepper. Divide arugula among 4 plates and top with squid. Serve with lemon wedges.

GRILLED CALAMARI SALAD

Steps:

• Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
• Preheat a grill to high heat.
• Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
• Combine all ingredients. This can be prepared in advance and used for multiple recipes.

"A BOLOGNA" - CALAMARI, SCALLOPS AND CLAMS WITH ROASTED FINGERLINGS AND ARUGULA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with 3 tablespoons olive oil, 1 tablespoon salt and 1 teaspoon pepper. Place on a sheet pan and roast until fully cooked, about 30 minutes.
• While the potatoes are cooking, start the clam sauce. In a medium pot, add the wine and shallots and cook until the wine has reduced by half. In a small pot, place the heavy cream and cook until reduced by half.
• While the wine and the cream are reducing, scrub the clams thoroughly, rinse and drain in a colander. Add the clams to the reduced wine mixture and simmer until the clams open. Add the reduced cream, the butter, chives, parsley and black olives. Cook 1 minute more and remove from the heat. Check for seasoning and add more salt and pepper, if necessary. Cover and set aside.
• Begin prepping the calamari. Sprinkle the calamari with salt and pepper. Set up 3 small bowls with the flour, beaten eggs and panko breadcrumbs. Dredge the seasoned calamari first into the flour, then the eggs and finally into the panko. Heat a large nonstick saute pan over medium-high heat and add 2 tablespoons olive oil. Saute the calamari steaks until golden brown, roughly 2 minutes per side. Finish in the oven for another 5 minutes.
• After the potatoes and the calamari have cooked, remove from the oven, slice the calamari in half and set aside. Turn the oven up to broil. Toss the scallops with the remaining 2 tablespoons olive oil, salt and pepper and lay out on a foil-lined sheet pan. Place in the broiler and cook until the scallops are golden brown, 3 to 4 minutes.
• In the meantime, heat up the clam sauce over low heat. To serve place a few potatoes on the plate, follow with a calamari steak, then a scallop and pour the clam sauce along the side. Top with the Arugula Salad.
• Lightly toss the baby arugula in the olive oil, garlic, lemon juice, salt and pepper.

ARUGULA SALAD WITH PARMESAN

Steps:

• Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
• Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

GRILLED SEAFOOD SALAD

Steps:

• In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set vinaigrette aside.
• Heat a grill that has a fine-mesh grill basket, or a grill pan, over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons reserved vinaigrette, and toss to coat. Grill seafood in batches until browned and cooked through, about 2 minutes on each side for shrimp and calamari, and 1 minute for scallops. Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood. Add shredded radicchio and arugula, and toss with remaining vinaigrette. Season with salt and pepper, and serve at room temperature on small plates or scallop shells.

GRILLED CALAMARI & ARUGULA SALAD RECIPE - (5/5)

Steps:

• 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. 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.

WARM CALAMARI SALAD WITH TOMATO AND ARUGULA

Steps:

• Preheat the oven to 350 degrees. Heat 3 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook until lightly browned, about 15 seconds. Add the squid and cook for 1 minute. Pour in the wine and season with salt and pepper to taste. Place the skillet in the oven just until the squid curls into cylinders, about 2 to 4 minutes.
• Immediately remove the squid from the skillet with a slotted spoon. Place over medium heat, add the lemon juice and simmer until the liquid is reduced to about 1/3 cup. Return the squid to the pan. Remove the pan from the heat and toss in the tomato, parsley and arugula. Place on a platter, drizzle with the remaining 1 tablespoon of olive oil and serve immediately.