Grilled Calamari with Arugula

Squid can vary quite a bit in size. If you get lots of little squid (under 2 inches each, not including tentacles), they'll need less preparation. Larger ones need to be scored to stay tender.
NotesSpecial equipment: 15 to 20 (10- to 12-inch) wooden skewers, soaked in cold water 1 hour
Makes4 main-course servings
Cooking Methodgrilling
CostModerate
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe Courseappetizer, main course
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free
Equipmentgrill
Five Ingredients or LessYes
Mealdinner
Taste and Texturechewy, crisp, garlicky, juicy, savory, smoky, tangy
Type of Dishmain course salad, salad
Ingredients
- 1 1/2 pounds cleaned squid
- 3 lemons
- 1/2 cup extra virgin olive oil
- 1 large garlic clove, minced
- 1/2 pound arugula, coarse stems discarded
Instructions
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Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
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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.
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Squeeze enough juice from 2 lemons to measure 1/4 cup. Cut remaining whole lemon into wedges.
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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.
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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.
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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.
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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.
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2004 Condast Publications