Garlicky Grilled Calamari and Nectarine salad

Garlicky Grilled Calamari and Nectarine salad
Need a gluten free, dairy free, and primal main course? Garlicky Grilled Calamari and Nectarine salad could be an awesome recipe to try. One portion of this dish contains around 14g of protein, 11g of fat, and a total of 206 calories. This recipe serves 6. It is perfect for The Fourth Of July. A mixture of baby arugula, juice of lemon, chile flakes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the nectarine you could follow this main course with the Nectarine and Berry Pie as a dessert. From preparation to the plate, this recipe takes roughly 16 minutes.

Instructions

1
Place the minced garlic cloves on a cutting board, then sprinkle with kosher salt. Using the back of your knife, mash the garlic to form a paste.
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GarlicGarlic
Kosher SaltKosher Salt
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Cutting BoardCutting Board
KnifeKnife
2
Add it to a bowl with the lime juice, 1/4 cup oil, cumin, turmeric, garam masala and red chile flakes, if using.
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Red Pepper FlakesRed Pepper Flakes
Garam MasalaGaram Masala
Lime JuiceLime Juice
TurmericTurmeric
CuminCumin
Cooking OilCooking Oil
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3
Whisk together, then season with salt and pepper, if necessary.
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4
Remove 3 tablespoons of the marinade and set aside for the squid.
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MarinadeMarinade
SquidSquid
1
Heat up a large grill pan over high heat. Don't put anything on the grill until it's screaming hot! That will prevent the excess sticking.
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Grill PanGrill Pan
GrillGrill
2
Meanwhile, place the lemon juice in a large salad bowl and whisk in a pinch of salt and a few grinds of pepper.
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SaltSalt
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3
Add the arugula and toss to lightly coat.
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ArugulaArugula
4
Transfer to a serving platter.
5
Drizzle the nectarine slices with olive oil, and lay them on the grill, turning every minute or so until the fruit have nice grill marks all over.
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NectarineNectarine
Olive OilOlive Oil
FruitFruit
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GrillGrill
6
Remove them to a plate. Pat the squid dry with paper towels, if necessary, and add to the reserved marinade. Toss to coat. Shake the calamari of the excess marinade, and place the tubes and tentacles on the hot grill, cooking about 3 minutes per side. If the squid sticks, wait another 30 seconds or so. When it's well-seared, it will release!
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SquidSquid
MarinadeMarinade
ShakeShake
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GrillGrill
7
Remove the calamari from grill, and slice the calamari tubes (bodies) into rings.
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SquidSquid
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GrillGrill
8
Add rings and tentacles to the bowl of reserved dressing and toss well to coat. Arrange the nectarine wedges and calamari on the platter, over the bed of arugula.
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NectarineNectarine
SquidSquid
ArugulaArugula
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9
Drizzle the remaining dressing over the bowl, as desired, and serve.
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10
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
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Cinnamon StickCinnamon Stick
Cardamom SeedsCardamom Seeds
Seasoning MixSeasoning Mix
CloveClove
CoffeeCoffee
DifficultyMedium
Ready In16 m.
Servings6
Health Score22
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