Serves: 4 (as an appetizer)
Cook Technique: Grill
Difficulty: Difficult
Total time: ~20 minutes (plus marinating time)
Source: Edible Boston
Marinated grilled squid is dressed while hot with sweet orange, crunchy fennel, tender chickpeas and briny olives then spooned over arugula for a light Mediterranean salad. Feel free to use use any sweet citrus, like grapefruit, blood orange or pomelo. Serve with crusty bread and crisp white wine.
Ingredients
- ¼ cup olive oil
- 2 cloves garlic
- 1 peeled shallot
- 4 scallions
- 6 basil leaves
- 3 tablespoons lemon juice
- 8 pieces of clean squid tubes
- 8 sets of tentacles
- 1 cup cooked chickpeas, canned or from dry
- ¼ cup pitted Kalamata olives, halved
- 2 oranges, peel and pith sliced away, segmented (or suprèmed) and juice reserved
- ¼ cup thinly shaved fennel bulb
- 2 cups baby arugula leaves
- 1 tablespoon Dijon mustard
- 3 tablespoon olive oil
- sea salt and freshly ground pepper to taste
Instructions
- Place the first 6 ingredients in a blender and purée. Toss with the squid and let marinate in the refrigerator for up to 4 hours.
- Light a grill or heat a grill pan to smoking. Remove the squid from the marinade and let excess drip off, then season with salt and pepper. Grill about 2 minutes each side, rotating a few times on the grill so it cooks evenly—a little charring is OK. Grill the tentacles as well, and if the grill grates are too wide you can place a cooling rack on the grill so they don’t fall through. Place the grilled squid on a cutting board and cut into thin rings.
- Combine the chickpeas, olives, fennel and orange segments in a bowl. Mix the orange juice, mustard and olive oil together to make a dressing. Pour over the chickpea mixture and toss to combine, then fold in the sliced squid tubes, grilled tentacles and the accumulated juices. Season to taste with salt and pepper.
- To serve, arrange arugula on a serving dish and spoon the dressed chickpea and grilled squid mixture over the top.