Best Grilled Calamari Salad Recipes

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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 AND ARUGULA SALAD



Grilled Calamari and Arugula Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

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
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

Steps:

  • For the 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.
  • For the 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.

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS



Classic Greek Salad Topped with Grilled Calamari Skewers image

Provided by Tyler Florence

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 18

20 wooden skewers
10 small whole calamari, cleaned, tentacles removed
1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
4 tomatoes, seeded and cut into chunks
1 medium red onion, sliced thin
1 medium cucumber, sliced thin
1/2 pound feta cheese, crumbled
1/2 cup kalamata olives, pitted
1 head romaine lettuce, torn into bite size pieces
Lemon wedges, for garnish
Fresh oregano leaves, for garnish

Steps:

  • Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
  • In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
  • Heat the grill or a grill pan and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges.

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.

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS



Classic Greek Salad Topped With Grilled Calamari Skewers image

This is a not your run-of-the-mill salad. Very flavorful and refreshing and the calamari is a scrumptious addition! Posted for Zaar World Tour II '06

Provided by Cynna

Categories     Squid

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

20 wooden skewers
10 small calamari, cleaned, tentacles removed
1/2 cup extra virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leave
1 lemon, juice of
1 teaspoon kosher salt
1 teaspoon black pepper
4 tomatoes, seeded and cut into chunks
1 medium red onion, sliced thin
1 medium cucumber, sliced thin
1/2 lb feta cheese, crumbled
1/2 cup kalamata olive, pitted
1 head romaine lettuce, torn into bite size pieces
4 lemon wedges, for garnish
4 oregano leaves, fresh, for garnish

Steps:

  • Soak 20 wooden skewers in water for about 20 minutes.
  • Rinse the calamari tubes and pat dry.
  • Split the bodies from top to bottom so you have 2 triangular pieces.
  • Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside.
  • To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper.
  • Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
  • In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine.
  • Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
  • Heat the grill or a grill pan and oil it lightly.
  • Grill the calamari for 2 minutes on each side, no longer or they will be tough.
  • To serve, put the salad onto a large platter and top it with the calamari skewers.
  • Garnish with fresh oregano leaves and lemon wedges.

Nutrition Facts : Calories 496.1, Fat 41.9, SaturatedFat 12.7, Cholesterol 50.7, Sodium 1219.6, Carbohydrate 22.3, Fiber 7.1, Sugar 10.4, Protein 12.5

GRILLED CALAMARI RADISH SALAD WITH LEMON DILL VINAIGRETTE



Grilled Calamari Radish Salad with Lemon Dill Vinaigrette image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 14m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
1 pound fresh calamari
Salt and freshly ground black pepper
1 cup radishes, sliced
1 jar pimentos, about 7 ounces, drained
1 tablespoon capers, drained
3 tablespoons olive oil
2 tablespoons fresh lemon juice, about 1/2 lemon
2 teaspoons Dijon mustard
1 tablespoon fresh dill, chopped
4 to 6 red lettuce leaves

Steps:

  • Heat a stove top grill pan or griddle with cooking spray over medium-high heat. Season calamari with salt and black pepper. Place calamari on hot pan and cook 2 minutes per side stirring with a spoon, until opaque and cooked through. Remove from heat and allow to cool. When calamari is cool enough to handle, cut crosswise into 1/4-inch thick rounds.
  • Transfer calamari to a medium bowl and add radishes, pimentos and capers.
  • In a small bowl, whisk together oil, lemon juice and mustard. Using a spoon, stir in dill. Add dressing to calamari mixture and stir to coat. Season, to taste, with salt and freshly ground black pepper.
  • Arrange lettuce leaves on a serving platter and top with calamari salad.

GARLICKY GRILLED CALAMARI AND NECTARINE SALAD



Garlicky Grilled Calamari and Nectarine salad image

Provided by Aarti Sequeira

Time 16m

Yield 6 servings

Number Of Ingredients 16

3 cloves garlic, minced
2 limes, juiced
1/4 cup extra-virgin olive oil, plus extra for grilling
1/2 teaspoon ground cumin
Generous pinch ground turmeric (about 1/8 teaspoon)
Generous pinch store-bought or homemade garam masala, recipe follows
Pinch of red chile flakes, optional
Kosher salt and freshly ground black pepper
1 pound baby squid (tubes and tentacles), cleaned
1/2 lemon, juiced
4 cups baby arugula, washed and dried completely
1 large nectarine, pit removed and quartered
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

  • For the dressing: Place the minced garlic cloves on a cutting board, then sprinkle with kosher salt. Using the back of your knife, mash the garlic to form a paste. Add it to a bowl with the lime juice, 1/4 cup oil, cumin, turmeric, garam masala and red chile flakes, if using. Whisk together, then season with salt and pepper, if necessary. Remove 3 tablespoons of the marinade and set aside for the squid.
  • For the squid: Heat up a large grill pan over high heat. Don't put anything on the grill until it's screaming hot! That will prevent the excess sticking.
  • Meanwhile, place the lemon juice in a large salad bowl and whisk in a pinch of salt and a few grinds of pepper. Add the arugula and toss to lightly coat. Transfer to a serving platter.
  • Drizzle the nectarine slices with olive oil, and lay them on the grill, turning every minute or so until the fruit have nice grill marks all over. Remove them to a plate. Pat the squid dry with paper towels, if necessary, and add to the reserved marinade. Toss to coat. Shake the calamari of the excess marinade, and place the tubes and tentacles on the hot grill, cooking about 3 minutes per side. If the squid sticks, wait another 30 seconds or so. When it's well-seared, it will release!
  • Remove the calamari from grill, and slice the calamari tubes (bodies) into rings. Add rings and tentacles to the bowl of reserved dressing and toss well to coat. Arrange the nectarine wedges and calamari on the platter, over the bed of arugula. Drizzle the remaining dressing over the bowl, as desired, and serve.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

GRILLED CALAMARI, WATERMELON, AND TOMATO SALAD



Grilled Calamari, Watermelon, and Tomato Salad image

Chris Cosentino of Cockscomb restaurant in San Francisco is known for adventurous dishes like this one, a meet-up of mild grilled calamari (squid), fresh produce, and exciting seasonings. He grills the calamari over almond wood plus regular charcoal briquets; for the home cook, he recommends easy-to-find mesquite hardwood charcoal. To make the dish as fiery as Cosentino likes it, use 2 tbsp. black pepper and 2 tsp. Aleppo pepper, and don't seed the serrano chile.

Provided by @MakeItYours

Number Of Ingredients 14

1 small seedless watermelon
1 pound heirloom tomatoes in assorted colors
1/4 pound mixed cherry and teardrop tomatoes in assorted colors
Zest of 2 limes plus 1/4 cup juice
3 tablespoons extra-virgin olive oil, divided
2 tablespoons Thai or Vietnamese fish sauce, such as Red Boat
1 to 1 1/2 tbsp. coarsely ground black pepper plus 1/4 tsp. finely ground black pepper
1 to 2 tsp. Aleppo pepper*, divided
1 pound cleaned whole calamari tubes and tentacles, preferably fresh
1 teaspoon flake sea salt, such as Jacobsen
1/4 cup torn fresh Thai basil* or regular basil leaves
1/4 cup small, loosely packed cilantro sprigs
1/4 cup torn fresh mint leaves
1 serrano chile, halved lengthwise, seeded, and sliced paper thin

Steps:

  • Cut melon in half, cut off peel, and cut fruit into 1 1/2-in. squares, removing seeds, to make 1 qt. Put in a large bowl. Cut heirloom tomatoes into wedges and thick slices. Cut cherry and teardrop tomatoes in half and add all tomatoes to melon. Set aside.
  • Set lime zest aside. In a bowl, combine lime juice, 2 tbsp. oil, the fish sauce, coarsely ground black pepper, and 1/2 to 1 tsp. Aleppo pepper; set dressing aside.
  • Clean calamari (even tubes sold as cleaned often need a little attention). First, cut off the pointy tips. Slide a slim knife into each tube. Scrape out squishy bits and the cellophane-like backbone. Rinse well; pat dry.
  • In a small bowl, gently toss tubes and tentacles with lime zest; remaining 1 tbsp. oil, the finely ground black pepper, and 1/2 to 1 tsp. Aleppo pepper; and the salt. Set aside.
  • For charcoal, ignite a very full chimney of mesquite hardwood charcoal on firegrate of a charcoal grill. Dump onto firegrate and add half again as much fresh hardwood charcoal; spread level. Set cooking grate in place. Heat 5 minutes with grill uncovered. For gas, heat a gas grill to high (at least 550°).
  • Meanwhile, put herbs and chile in a small bowl and set aside. Drizzle tomato mixture with dressing and combine gently; set aside.
  • Working quickly and using long tongs, grill calamari tubes (covered if using gas), turning once, until grill marks appear and calamari is opaque, 2 to 3 minutes total. Transfer to a clean bowl. With tongs, drop tentacles onto grate in several clumps. Grill just to firm up, 15 to 20 seconds; then spread out and cook, turning once, until centers are opaque and tips are browned, 3 to 4 minutes total. Add to bowl with tubes.
  • Gently toss calamari, herbs, and chile with tomato mixture. Arrange on a large platter.
  • *Find fruity Aleppo pepper at well-stocked grocery stores and penzeys.com. Find Thai basil at Asian markets and farmers' markets.

GRILLED CALAMARI SALAD



GRILLED CALAMARI SALAD image

Categories     Salad     Fish

Yield 8 servings

Number Of Ingredients 7

•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

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. Herb Olive Oil: 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 Combine all ingredients. This can be prepared in advance and used for multiple recipes. Yield: 1 1/2 quarts

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