| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons sugar
- 1/4 cup sherry vinegar
- 3 shallots, thinly sliced
- 1/2 Fresno or Thai chile, thinly sliced
- 1 pound squid (12 bodies and 4 tentacles), cleaned
- 4 tablespoons extra-virgin olive oil
- 1 small bunch fresh flat-leaf parsley, leaves picked (about 2 3/4 cups)
- Kosher salt and freshly ground pepper
- Lemon wedges, for serving
Instructions
- Prepare a grill or grill pan for high heat. Place the sugar, vinegar and 2 tablespoons water in a small bowl and microwave until warm, about 1 minute (see Cook’s Note). Add the shallots and chile to the vinegar and set aside for at least 10 minutes.
- Toss the squid with 2 tablespoons olive oil, salt and pepper in a medium bowl. If using an outdoor grill, place the squid in a grill basket and press together to flatten. Alternatively, for indoor grill pans, weigh the squid bodies down with a cast-iron skillet or bacon press. Grill the squid until cooked through, about 2 minutes per side. Slice the bodies into rings and divide the rings and tentacles evenly among 4 shallow bowls.
- Place the parsley in a medium bowl and drizzle with the remaining 2 tablespoons olive oil. Toss with the shallots, chile and vinegar. Season with salt and pepper. Mound the salad on the squid and spoon any vinegar remaining in the bowl over top. Garnish with lemon wedges and serve.
Nutrition Facts
| Calories | 300 |
| Total Fat | 16 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 264 milligrams |
| Sodium | 187 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 1 grams |
| Protein | 20 grams |
| Calories | 300 |
| Total Fat | 16 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 264 milligrams |
| Sodium | 187 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 1 grams |
| Protein | 20 grams |
Reviews
We would need to tone down the brine (personal preference)…also needs seasoning on the calamari before or while grilling. but overall with a few tweeks our group said they would try again