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.
Ingredients you will need
Garlic
Kosher Salt
Equipment you will use
Cutting Board
Knife
2
Add it to a bowl with the lime juice, 1/4 cup oil, cumin, turmeric, garam masala and red chile flakes, if using.
Ingredients you will need
Red Pepper Flakes
Garam Masala
Lime Juice
Turmeric
Cumin
Cooking Oil
Equipment you will use
Bowl
3
Whisk together, then season with salt and pepper, if necessary.
Ingredients you will need
Salt And Pepper
Equipment you will use
Whisk
4
Remove 3 tablespoons of the marinade and set aside for the squid.
Ingredients you will need
Marinade
Squid
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.
Equipment you will use
Grill Pan
Grill
2
Meanwhile, place the lemon juice in a large salad bowl and whisk in a pinch of salt and a few grinds of pepper.
Ingredients you will need
Lemon Juice
Pepper
Salt
Equipment you will use
Whisk
Bowl
3
Add the arugula and toss to lightly coat.
Ingredients you will need
Arugula
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.
Ingredients you will need
Nectarine
Olive Oil
Fruit
Equipment you will use
Grill
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!
Ingredients you will need
Squid
Marinade
Shake
Equipment you will use
Paper Towels
Grill
7
Remove the calamari from grill, and slice the calamari tubes (bodies) into rings.
Ingredients you will need
Squid
Equipment you will use
Grill
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.
Ingredients you will need
Nectarine
Squid
Arugula
Equipment you will use
Bowl
9
Drizzle the remaining dressing over the bowl, as desired, and serve.
Equipment you will use
Bowl
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.