Calamari ai Ferri con Peperoncini (Grilled squid with chili peppers)

Name: Calamari ai Ferri con Peperoncini (Grilled squid with chili peppers)
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 6 Squids, medium (about palm-sized); 12 Chili Peppers, large, fresh, seeds removed and very finely chopped; 4 tbsp Olive Oil, extra virgin; Some Sea Salt; Some Pepper (Black), freshly ground; 6 tbsp Olive Oil, extra virgin (for dressing); 2 tbsp Lemon Juice; 225g Arugula; 3 Lemons

Tender grilled squid is charred quickly over high heat and paired with a bright, peppery arugula salad and a zingy lemon-olive oil dressing. A spicy chili-olive oil condiment adds a slow-building heat and beautiful color, while fresh lemon wedges finish the dish with brightness. Simple, elegant, and perfect for a light summer meal or as an impressive appetizer.

Tender grilled squid is charred quickly over high heat and paired with a bright, peppery arugula salad and a zingy lemon-olive oil... Show more

By null · Original recipe

Health Grade

S- · Outstanding

Time

35 min

Price

2,87 €

Calories

421 kcal

low calorie

healthy

nutritious

gluten free

Method

Clean the squid

Rinse the Squid under cold water. If the squid are not already cleaned, pull the tentacles away from the bodies, remove the innards and the clear quill, and trim off the hard beak area. Rinse again if needed, then pat everything very dry with paper towels so the squid grills instead of steaming.

Make the chili sauce

Use a sharp knife to remove the seeds from all 12 Chili Peppers, then mince them very finely so the pieces are almost paste-like. Stir the chopped chilies with the Olive Oil, Sea Salt, and freshly ground Pepper (Black) in a small bowl until you have a glossy, spicy sauce.

Whisk the dressing

Whisk the Lemon Juice with the remaining 6 tbsp olive oil for the dressing until it looks glossy and lightly emulsified. Keep whisking a few more seconds if it starts to separate; you want a loose dressing that will coat the greens without soaking them.

Prep the garnish

Rinse the Arugula in cold water, then spin or pat it completely dry so the leaves stay crisp. Cut the Lemons into wedges and set them aside for serving.

Heat the grill

Heat a grill or grill pan over medium-high heat until it is very hot and ready to leave strong marks on the squid. Give it about 10 minutes to come up to temperature.

Grill the squid

Lay the Squid on the hot grill and spoon or brush on a thin layer of the chili sauce. Grill for 3 minutes on the first side, flip, then grill 3 minutes more, until the flesh turns opaque, lightly charred, and just firm to the touch. Move them off the heat as soon as they are done and save any extra chili sauce for drizzling.

Assemble and serve

Spread the arugula on a platter or divide it among plates, then drizzle it with the lemon dressing. Top with the grilled squid, spoon over a little extra chili sauce, and finish with the lemon wedges on the side so everyone can add a fresh squeeze. Serve right away while the squid is hot.