Best 6 Grilled Calamari And Arugula Salad Recipes

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In this culinary expedition, we'll embark on a journey to discover the tantalizing flavors of grilled calamari and arugula salad. This harmonious dish combines the tender, succulent texture of calamari with the peppery bite of arugula, creating a symphony of flavors that will delight your taste buds. The calamari is expertly grilled, infusing it with a smoky aroma and a slightly charred exterior, while the arugula adds a refreshing crunch and a burst of peppery zest. Accompanying this delightful duo is a zesty lemon dressing that brightens the flavors and enhances the overall experience. Additionally, we'll explore variations of this classic dish, including a spicy grilled calamari with a zesty lime dressing and a refreshing grilled calamari salad with a tangy orange-ginger vinaigrette. Get ready to indulge in a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY CALAMARI, LEMON AND MAITAKE SALAD OVER ARUGULA



Crispy Calamari, Lemon and Maitake Salad Over Arugula image

Provided by Melissa Clark

Categories     weekday, salads and dressings

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon lemon juice
1 teaspoon kosher salt, more for seasoning
1/2 teaspoon ground black pepper, more for seasoning
1/4 cup extra virgin olive oil
1/2 pound squid, rinsed and patted dry
1 lemon, plus additional wedges for garnish
1/4 cup fine cornmeal
1/4 cup all-purpose flour
Olive oil, for frying
1/4 pound maitake mushrooms, cut into bite-size pieces
8 cups baby arugula
1 ounce Parmesan, shaved

Steps:

  • To make the dressing, in a small bowl whisk together the lemon juice, 1/2 teaspoon salt and pinch of pepper until the salt dissolves. Whisk in the olive oil.
  • To prepare the squid and lemon, cut the squid tentacles in half and the bodies into 1/4-inch rings. Slice the lemon lengthwise into quarters and then thinly slice each quarter crosswise, discarding any seeds. In a wide shallow bowl, whisk together the cornmeal, flour, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge the squid and lemon slices in the cornmeal mixture.
  • Heat 1/2 inch oil to 350 degrees in a large, straight-sided skillet. Frying in batches to avoid crowding, cook the mushrooms until golden, about 1 minute per batch. Using a slotted spoon, transfer them to a paper-towel-lined plate and sprinkle with salt. Repeat with the squid, followed by the lemon slices.
  • In a large bowl, toss the arugula, mushrooms, squid and lemon slices with the dressing. Add the Parmesan and toss gently once more. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 4 grams, Sodium 247 milligrams, Sugar 1 gram

GRILLED CALAMARI & ARUGULA SALAD RECIPE - (5/5)



Grilled Calamari & Arugula Salad Recipe - (5/5) image

Provided by [email protected]

Number Of Ingredients 19

GRAPEFRUIT VINAIGRETTE:
1/4 cup fresh grapefruit juice
1 1/2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
CALAMARI SALAD:
1/4 cup extra-virgin olive oil
Pinch red chili flakes
1 clove garlic, peeled and finely chopped
Zest of 1 lemon, plus juice of 1/2 lemon
1 small bunch fresh parsley, chopped (about 1/3 cup)
Sea salt
1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
Freshly ground pepper
4 handfuls baby arugula
1 pink grapefruit, segmented
1/2 bulb fennel, shaved very thinly on a mandolin
Bamboo skewers, soaked for 30 minutes or metal skewers

Steps:

  • VINAIGRETTE: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper. CALAMARI SALAD: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.

GRILLED CALAMARI SALAD



Grilled Calamari Salad image

Provided by Food Network

Categories     appetizer

Time P1DT25m

Yield 8 servings

Number Of Ingredients 12

2 cups herb olive oil, recipe follows
3 pounds calamari, cleaned
1 cup pepperoncini peppers cut into rings
1 cup julienne roasted red peppers
1/2 cup capers
1 cup chopped parsley leaves
2 lemons, zested and juiced
1/4 cup chopped parsley leaves
1/4 cup chopped chervil leaves
1/4 cup chopped basil leaves
1/4 cup chopped thyme leaves
1 quart blended olive oil

Steps:

  • Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
  • Preheat a grill to high heat.
  • Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
  • Combine all ingredients. This can be prepared in advance and used for multiple recipes.

GRILLED CALAMARI WITH ARUGULA



Grilled Calamari with Arugula image

Categories     Salad     Backyard BBQ     Lemon     Squid     Arugula     Summer     Grill     Grill/Barbecue     Healthy     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 7

1 1/2 pounds cleaned squid
3 lemons
1/2 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 pound arugula, coarse stems discarded
Special Equipment
15 to 20 (10- to 12-inch) wooden skewers, soaked in cold water 1 hour

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
  • Rinse squid under cold running water and pat dry with paper towels. If squid are large, halve tentacles lengthwise and cut longer ones, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies, if attached, and reserve. Cut each squid body lengthwise along "seam" and open flat. Score large squid, including flaps, lengthwise with a sharp knife, making cuts close together (about 1/8 inch apart like ridges on rigatoni) and being careful not to cut through squid, then halve squid bodies crosswise.
  • Squeeze enough juice from 2 lemons to measure 1/4 cup. Cut remaining whole lemon into wedges.
  • Whisk together lemon juice, oil, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until combined well and transfer 1/4 cup dressing to a large shallow bowl, reserving remainder. Add squid to dressing in shallow bowl, tossing to coat, and marinate at room temperature, turning once, 10 minutes.
  • Thread 2 skewers through each squid body, near opposite sides of body (to keep squid flat during grilling). Thread all the flaps onto 1 or 2 skewers. Thread all tentacles crosswise (through thickest part) onto skewers, without crowding, letting tentacles dangle. Discard marinade.
  • When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill squid on a lightly oiled grill rack, uncovered, turning once, until they just turn opaque, 1 to 1 1/2 minutes total. Transfer to a cutting board and remove skewers. Cut squid bodies lengthwise into 1 1/2-inch-thick strips. Halve strips crosswise if using larger squid.
  • Toss squid with 3 tablespoons reserved dressing and salt and pepper to taste in a clean bowl. Toss arugula in another bowl with just enough of remaining dressing to coat, then season with salt and pepper. Divide arugula among 4 plates and top with squid. Serve with lemon wedges.

GRILLED SEAFOOD SALAD



Grilled Seafood Salad image

This easy recipe combines shrimp with tender bay scallops, calamari, crisp arugula, and radicchio. Tossed with a lemony dressing, it makes a flavorful summer lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
1 pound calamari, bodies and tentacles, cleaned
1 pound small shrimp, peeled and deveined
1/2 pound tiny bay scallops
1 small head radicchio, shredded
1/2 small bunch arugula, stems removed, leaves cut into very thin strips
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set vinaigrette aside.
  • Heat a grill that has a fine-mesh grill basket, or a grill pan, over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons reserved vinaigrette, and toss to coat. Grill seafood in batches until browned and cooked through, about 2 minutes on each side for shrimp and calamari, and 1 minute for scallops. Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood. Add shredded radicchio and arugula, and toss with remaining vinaigrette. Season with salt and pepper, and serve at room temperature on small plates or scallop shells.

Nutrition Facts : Calories 185 g, Cholesterol 227 g, Fat 7 g, Protein 26 g, Sodium 168 g

WARM CALAMARI SALAD WITH TOMATO AND ARUGULA



Warm Calamari Salad With Tomato And Arugula image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 1/2 pounds cleaned squid, bodies slit open
1/2 cup white wine
Salt and freshly ground pepper to taste
6 tablespoons fresh lemon juice
1 vine-ripened tomato, cut into 8 wedges
4 tablespoons chopped Italian parsley
2 bunches arugula, washed and stemmed

Steps:

  • Preheat the oven to 350 degrees. Heat 3 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook until lightly browned, about 15 seconds. Add the squid and cook for 1 minute. Pour in the wine and season with salt and pepper to taste. Place the skillet in the oven just until the squid curls into cylinders, about 2 to 4 minutes.
  • Immediately remove the squid from the skillet with a slotted spoon. Place over medium heat, add the lemon juice and simmer until the liquid is reduced to about 1/3 cup. Return the squid to the pan. Remove the pan from the heat and toss in the tomato, parsley and arugula. Place on a platter, drizzle with the remaining 1 tablespoon of olive oil and serve immediately.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 892 milligrams, Sugar 4 grams

Tips:

  • For the best flavor, use fresh calamari that is firm and white. Avoid calamari that is slimy or has a strong fishy smell.
  • Be sure to clean the calamari thoroughly before cooking. Remove the head, tentacles, and ink sac. Then, score the body of the calamari in a criss-cross pattern. This will help the marinade penetrate the calamari and make it more flavorful.
  • Use a flavorful marinade to enhance the taste of the calamari. Some good options include olive oil, lemon juice, garlic, herbs, and spices. Be sure to marinate the calamari for at least 30 minutes before cooking.
  • When grilling the calamari, be sure to cook it over medium-high heat. This will help to prevent the calamari from becoming tough. Cook the calamari for 2-3 minutes per side, or until it is cooked through.
  • Serve the grilled calamari with a variety of dipping sauces. Some good options include lemon butter sauce, tartar sauce, or aioli.

Conclusion:

Grilled calamari is a delicious and healthy seafood dish that is perfect for a summer meal. It is easy to make and can be enjoyed by people of all ages. Be sure to follow the tips above to ensure that your grilled calamari is flavorful and cooked to perfection.

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