Squid  is a mild-flavored, quick cooking, quite decent source of omega-3s, copper and selenium. So if fish is too fishy for you, or you’re craving a new way to get your seafood fix, then this recipe for grilled squid salad is the answer. So much healthier than battered, deep fried calamari, this recipe is light, flavorful and fit to be an appetizer or main course.
Quick-cooking squid over an open flame is the way to go, pulling it off the grill just as the edges get crispy and curl under and before it has a change to get chewy. The mild flavor is made more interesting by dousing the squid in a zippy vinaigrette made from grilled lemons, garlic and lots of oregano. This vinaigrette would also be fantastic with shrimp, salmon and chicken.
Why grill the lemons before making the vinaigrette? Grilling citrus fruit concentrates the flavor and gives the juice less of an acidic bite.
Time in the Kitchen: 30 minutes to marinate, 30 minutes of hands-on cooking
- 1 1/2 pounds cleaned baby squid (tubes and tentacles) (680 g)
- 2 teaspoons paprika (10 ml)
- 2 garlic cloves, finely chopped
- 1/2 teaspoon salt (2.5 ml)
- 1/2 teaspoon pepper (2.5 ml)
- Juice of 1 lemon
- 2 tablespoons olive oil (30 ml)
- 2 lemons, cut in half and brushed with oil
- 1/3 cup fresh oregano leaves (80 ml)
- 3/4 tsp salt (4 ml)
- 1 small garlic clove
- 1/3 cup olive oil (80 ml)
- 3 large handfuls arugula
For the squid, mix together paprika, garlic, salt, pepper, lemon juice and olive oil. Marinate squid 30 minutes room temperature.
While the squid is marinating, heat the grill to high.
Set the lemons cut side down on the grill. Grill for 3 to 5 minutes until nicely charred.
Squeeze the lemon juice into a food processor or blender. Add the oregano, salt and garlic and blend until oregano is finely chopped. With the blade running, slowly drizzle in the olive oil and continue to process until the vinaigrette is well blended. Set aside.
Thread squid on skewers. Season with salt.
Grill over high heat, 2 to 3 minutes a side, until just cooked through and lightly charred in places.
Cut the squid tubes into thin rounds.
In a large bowl, toss the grilled squid tubes and tentacles with half of the oregano vinaigrette. Add the arugula and the rest of the vinaigrette, gently toss and serve immediately.