Grilled Calamari With Arugula

Name: Grilled Calamari With Arugula
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 227 grams arugula, coarse stems discarded; 1 large garlic clove, minced; 3 lemons; 118 milliliters extra-virgin olive oil; 680 grams cleaned squid

Need a gluten free, dairy free, and primal hor d'oeuvre? Grilled Calamari With Arugula could be an outstanding recipe to try. This recipe makes 4 servings with 434 calories, 29g of protein, and 30g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have arugula, garlic clove, lemons, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.

Equipment you will use

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.

Ingredients you will need

Squid

Water

Equipment you will use

Paper Towels

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.

Ingredients you will need

Rigatoni

Squid

Equipment you will use

Knife

Squeeze enough juice from 2 lemons to measure 1/4 cup.

Ingredients you will need

Lemon

Juice

Cut remaining whole lemon into wedges.

Ingredients you will need

Lemon

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.

Ingredients you will need

Lemon Juice

Garlic

Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add squid to dressing in shallow bowl, tossing to coat, and marinate at room temperature, turning once, 10 minutes.

Ingredients you will need

Squid

Equipment you will use

Bowl

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.

Ingredients you will need

Marinade

Squid

Equipment you will use

Skewers

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.

Ingredients you will need

Squid

Equipment you will use

Grill

Transfer to a cutting board and remove skewers.

Equipment you will use

Cutting Board

Skewers

Cut squid bodies lengthwise into 1 1/2-inch-thick strips. Halve strips crosswise if using larger squid.

Ingredients you will need

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.

Ingredients you will need

Salt And Pepper