Nothing feels more like a vacation than fresh calamari. As soon as I take a bite I am transported to another world of luxury and relaxation. Top that with fresh bruschetta and baby arugula and I begin imaging the sea-breeze and sun of the Mediterranean, right at home!
Grilled Calamari with fresh Bruschetta and Baby arugula
Ingredients
Calamari
- 6 Squid Tubes, whole and cleaned
- 2 tbsp Olive oil extra virgin
- 2 tsp Paprika
- 2 tsp Black pepper ground
Bruschetta
- 2 Roma/Vine tomatoes diced small
- 1 clove Garlic
- 3 Basil Leaves finely minced
- 2 tbsp Olive Oil extra virgin
- 1 tbsp Salt
- 1 tsp Black Pepper ground
Garnish
- 4 cups Baby Arugula
- 2 tbsp Lemon Juice fresh is best
Instructions
- With a sharp boning knife, cut each squid tube in half (short-wise) and score each half in ¼ inch slices, keeping one side intact. Each half should still hold together and create a fan/accordion effect.
- Place calamari in a medium-sized bowl and marinate with olive oil, dry garlic, paprika, salt, and pepper for 2-4 hours.
- Prepare the bruschetta in a separate medium-sized bowl by folding together the diced tomatoes, garlic, basil, olive oil, salt, and pepper
- Prepare the bruschetta in a separate medium-sized bowl by folding together the diced tomatoes, garlic, basil, olive oil, salt, and pepper
- Preheat Forno Venetzia oven to 600-700°F, using 3-4 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat.
- Place a large cast iron pan (10-12”) into the oven, opposite the logs and allow it to heat up for 5 minutes
- Remove the pan after 5 minutes and carefully lay each squid half into the pan, maintaining about a ¼ inch between each piece. Return the pan to the oven for 3 minutes.
- Remove the pan and with a clean pair of tongs, pull the squid from the pan and toss in with the bruschetta.
- Plate quickly so as not to let the squid get cold. Split the baby arugula onto salad plates or platter all together. Pile the grilled squid beside the baby arugula (3 pieces per person), spooning a little of the bruschetta over the squid and the remainder over the greens. Finish the dish by squeezing a little fresh lemon juice on everything.