Grilled Calamari with Arugula

Grilled Calamari with Arugula: A Simple Weeknight Delight

As a busy working mom, finding time to cook a delicious and healthy meal can feel like a constant uphill battle. Weeknights are often a blur of homework help, soccer practice, and the ever-present struggle to get dinner on the table before everyone's patience (and energy levels) run out. But tonight, I’m sharing a recipe that's not only incredibly tasty but also quick and surprisingly simple: Grilled Calamari with Arugula.

This recipe takes less than 30 minutes to prepare and cook, making it perfect for those evenings when time is of the essence. The beauty of this dish lies in its simplicity. The delicate flavor of the grilled calamari is perfectly complemented by the peppery bite of the arugula, creating a harmonious balance that's both satisfying and refreshing. The subtle tang of lemon dressing ties everything together, leaving you with a meal that's both elegant and effortlessly enjoyable.

Why I love this recipe:

• Speed: It's a quick and easy weeknight meal.
• Flavor: The combination of grilled calamari and arugula is delightful.
• Healthiness: It's a relatively light and healthy dinner option.
• Elegance: It looks and tastes fancier than it actually is, perfect for impressing guests or simply treating yourself.

The ingredients are minimal and readily available: fresh calamari, arugula, lemons, garlic, olive oil, salt, and pepper. I usually grab everything at my local farmers market—the fresh ingredients make all the difference!

The process itself is remarkably straightforward. The calamari is marinated in a simple lemon-garlic dressing, then grilled to perfection. The slight char from the grill gives the calamari a delicious smoky flavor, while the arugula adds a welcome freshness and crunch. A final drizzle of the remaining dressing adds a finishing touch of brightness and zest.

I often serve this dish with a side of crusty bread for dipping in the leftover dressing – a perfect way to soak up every last bit of flavor. It's also great as a light lunch or appetizer for a casual get-together. You can adapt the recipe according to your preference; for instance, adding some cherry tomatoes or other vegetables to the grill would enhance the overall presentation and taste.

This isn't just a meal; it's a small moment of indulgence amidst the chaos of everyday life. It’s a chance to savor fresh flavors, relax, and enjoy the fruits of a simple yet rewarding cooking experience. So, next time you're looking for a quick, healthy, and surprisingly elegant weeknight dinner, give this Grilled Calamari with Arugula a try. I guarantee you won't be disappointed.

Tips and variations:

• For smaller squid: Less preparation is needed; simply rinse, pat dry and marinate.
• For larger squid: Scoring the squid ensures tenderness.
• Add some spice: A pinch of red pepper flakes to the marinade adds a kick.
• Herbs: Fresh herbs like parsley or oregano can be added to the marinade for extra flavor.
• Serving suggestions: Serve with crusty bread, a simple salad, or grilled vegetables.

This recipe is more than just a meal; it is a reminder to take a breath, savor the moment, and appreciate the simplicity of delicious food. So, go ahead, give it a try, and let me know what you think!

Step-by-step

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
• Rinse squid under cold running water and pat dry with paper towels. If squid are large, halve tentacles lengthwise and cut longer ones, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies, if attached, and reserve. Cut each squid body lengthwise along "seam" and open flat. Score large squid, including flaps, lengthwise with a sharp knife, making cuts close together (about 1/8 inch apart like ridges on rigatoni) and being careful not to cut through squid, then halve squid bodies crosswise.
• Squeeze enough juice from 2 lemons to measure 1/4 cup. Cut remaining whole lemon into wedges.
• Whisk together lemon juice, oil, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper until combined well and transfer 1/4 cup dressing to a large shallow bowl, reserving remainder. Add squid to dressing in shallow bowl, tossing to coat, and marinate at room temperature, turning once, 10 minutes.
• Thread 2 skewers through each squid body, near opposite sides of body (to keep squid flat during grilling). Thread all the flaps onto 1 or 2 skewers. Thread all tentacles crosswise (through thickest part) onto skewers, without crowding, letting tentacles dangle. Discard marinade.
• When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill squid on a lightly oiled grill rack, uncovered, turning once, until they just turn opaque, 1 to 1 1/2 minutes total. Transfer to a cutting board and remove skewers. Cut squid bodies lengthwise into 1 1/2-inch-thick strips. Halve strips crosswise if using larger squid.
• Toss squid with 3 tablespoons reserved dressing and salt and pepper to taste in a clean bowl. Toss arugula in another bowl with just enough of remaining dressing to coat, then season with salt and pepper. Divide arugula among 4 plates and top with squid. Serve with lemon wedges.