Reviews        Add Rating & Review

Back to Grilled Squid with Fresh Red Chile and Arugula All Reviews for Grilled Squid with Fresh Red Chile and Arugula - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 river cafe grilled squid greens lemon white plate

Ingredients Dressing Juice of 1 lemon 3 tablespoons extra-virgin olive oil Sea salt and freshly ground pepper Squid 8 medium squid (no bigger than your hand) 6 large fresh red chiles, seeded and very finely chopped 2/3 cup extra-virgin olive oil Sea salt and freshly ground pepper 1/2 pound arugula 1 lemon, cut into quarters

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 river cafe grilled squid greens lemon white plate

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

river cafe grilled squid greens lemon white plate

river cafe grilled squid greens lemon white plate

Ingredients

Ingredients

  • Juice of 1 lemon 3 tablespoons extra-virgin olive oil Sea salt and freshly ground pepper

  • 8 medium squid (no bigger than your hand) 6 large fresh red chiles, seeded and very finely chopped 2/3 cup extra-virgin olive oil Sea salt and freshly ground pepper 1/2 pound arugula 1 lemon, cut into quarters

Directions

Dressing: Whisk together lemon juice and oil. Season with salt and pepper.

Squid: Clean squid by cutting body open to make a flat piece and scraping out guts. Keep tentacles in their bunches but remove eyes and mouth. Using a serrated knife, score inner side of flattened squid body with parallel lines 1/2 inch apart, and then lines equally apart the other way to make crosshatching.

To make the sauce, put chiles in a bowl and cover with oil. Season with salt and pepper.

Heat grill for direct heat (or a grill pan on high). Place squid (including tentacles), scored-side down, on grill, season with salt and pepper, and grill 1 to 2 minutes. Turn squid pieces over; they will immediately curl up, by which time they will be cooked.

Toss arugula in dressing. Arrange two squid bodies with tentacles on each plate with some arugula. Put a little chile sauce on squid and serve, with lemon quarters.

Cook’s Notes

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Grilled Squid with Fresh Red Chile and Arugula

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grilled Squid with Fresh Red Chile and Arugula

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest