How to Make Grilled Calamari - Italian Style by Laura Vitale Episode 50 'Laura in the Kitchen'

calamari

🥗Healthier: octopus

💰Cheaper: cuttlefish

Cuttlefish is often more affordable and has a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without the cost of wine.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often cheaper and still adds acidity.

Heat a stovetop grill until hot to achieve beautiful tiger stripes on the squid.

Drizzle olive oil over the squid and season with salt and pepper.

Set the squid aside while preparing the vinaigrette.

In a bowl, combine about 1 tablespoon of balsamic vinegar, salt, and pepper.

Add about 1/4 to 1/2 cup of halved kalamata olives and about 1 tablespoon of capers to the vinaigrette.

Juice a lemon, ensuring to catch the seeds, and add it to the vinaigrette.

Smash a couple of cloves of garlic and add them whole to the vinaigrette for flavor without bites.

Chop fresh parsley finely and add it to the vinaigrette, then toss gently to combine.

Spray the hot grill with olive oil spray and lay down the squid.

Cook the squid for about 2-3 minutes on each side until done and with beautiful stripes.

Turn off the grill and transfer the squid to a plate.

Toss the hot squid in the vinaigrette to combine the flavors.

Lay fresh baby arugula on a platter to cover the bottom.

Cut cherry tomatoes and scatter them around the arugula.

Season the tomatoes and arugula with salt and pepper.

Arrange the grilled squid on top of the arugula and tomatoes.

Remove the garlic from the vinaigrette and drizzle it over the salad.

Add lemon wedges around the dish for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens