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Grilled Calamari Salad Recipe - Arteflame Grill Perfection

Grilled Calamari Salad Recipe - Arteflame Grill Perfection

Grilled Calamari Salad Recipe - Arteflame Grill Perfection
Grilled Calamari Salad Recipe - Arteflame Grill Perfection

Discover the ultimate Grilled Calamari Salad recipe, perfectly charred on the Arteflame Grill. This fresh, zesty salad combines succulent calamari, crisp fennel, and tangy lemon for a light yet satisfying meal. Ideal for health-conscious foodies seeking a gourmet grilling experience at home.

Ingredients:

  • 1 pound squid bodies, washed, rinsed, and cut
  • 2 cloves garlic, minced
  • 1 lemon, zest and juice divided
  • 1/2 fennel bulb, sliced thinly
  • 1/4 cup roasted red peppers, chopped
  • Good quality olive oil (e.g., Bonacci)
  • Red pepper flakes, to taste
  • Sea salt, to taste
  • Baby arugula
  • Fresh parsley, chopped
  • Parmesan cheese, shaved

Instructions:

  1. Marinate the Squid: In a mixing bowl, combine 1 tablespoon olive oil, minced garlic, lemon zest, and juice from half the lemon. Season with a pinch of red pepper flakes and sea salt. Add the squid, ensuring it's well-coated with the marinade. Let it sit for 20 minutes to an hour.

  2. Preheat the Grill: Fire up your Arteflame grill, getting it to a medium-high heat. Ensure the cooktop is clean and ready for grilling.

  3. Grill the Calamari: Once marinated, place the squid on the Arteflame grill. Grill each side until slightly charred but not overcooked, to avoid toughness. This should take a few minutes per side.

  4. Prepare the Salad: In a large salad bowl, toss baby arugula, thinly sliced fennel, chopped parsley, and roasted red peppers. Drizzle with 1 teaspoon of Bonacci olive oil and the remaining lemon juice. Season with a pinch of sea salt.

  5. Combine and Serve: Add the grilled calamari to the salad. Toss gently to combine. Top with shaved Parmesan cheese and a sprinkle of black pepper.

  6. Enjoy: Serve immediately, offering a fresh, tangy, and slightly spicy salad perfect for any occasion.


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