Rating: 5 stars
1031 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1031
  • 1,031 Ratings

"I try to use seafood that's from the bottom of the food chain, like squid, prawns and clams. It's cheaper and tastier," says Gjelina chef Travis Lett. "That's why we'll always have grilled squid on the menu." More Grilled Seafood Recipes

Travis Lett
September 2011

Gallery

Credit: © Dave Lauridsen

Recipe Summary

active:
40 mins
total:
1 hr 30 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slit the squid bodies lengthwise and open them on a work surface. Score a cross-hatch pattern on the insides and transfer to a bowl. Fold in the tentacles, the grated citrus zests and 1 teaspoon of the red-pepper flakes and 1/4 cup of the olive oil. Refrigerate for 1 hour.

    Advertisement
  • Meanwhile, in a food processor, combine the parsley, anchovies, garlic, capers and shallot and pulse until finely chopped. Add 1/2 cup of the olive oil and pulse to a coarse puree. Add the vinegar and the remaining 1/4 teaspoon of crushed red pepper and season the salsa verde with salt and pepper.

  • Light a grill or preheat a grill pan. Season the squid with salt. Grill over high heat, turning once, until charred in spots, about 5 minutes. Transfer all of the squid bodies to a work surface and thinly slice them. Transfer the squid to a medium bowl and toss with half of the salsa verde.

  • In a large bowl, whisk the remaining 1/4 cup of olive oil with the lemon juice and season with salt. Add the arugula, melon, celery and fresh chile and toss gently. Add the squid and toss again. Transfer the salad to a platter or plates and serve the remaining salsa verde on the side.

Suggested Pairing

Bright, fruity Chenin Blanc.

Advertisement
Advertisement