Ingredients: 1 lb fresh cleaned calamari - tentacles and bodies
1/2 cup good quality extra virgin olive oil
Salt & pepper
1/4 cup freshly chopped fresno chilis
1/4 cup freshly chopped parsley
3 garlic cloves, thinly sliced
Juice of 1 lemon
1/2 lb Fresh Arugula or Mustard Greens
Lemon juice and olive oil
Instructions: In a bowl, mix the fresh chili, parsley, garlic, olive oil and lemon juice. Taste for seasoning and adjust with salt and pepper. Let the salsa sit while you prepare the calamari. The flavors will slowly combine.
To prepare the calamari, you need to cut the body lengthwise so you have one flat piece. Then toss the bodies and tentacles with olive oil, salt and pepper.
Make sure your grill is hot and you rub cooking oil on the bars to prevent sticking. The goal is to get a good char on the calamari. Carefully add your calamari to the grill, and cook for about 2 minutes before turning. Turn the calamari and let it cook on the other side for 15-30 seconds. Be careful not to overcook the calamari. If so, it will be tough and rubbery.
Toss your fresh arugula or mustard greens with lemon juice and olive oil. Evenly divide the arugula across six plates, place the calamari over the arugula and drizzle the chili salsa over the calamari.
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