Recipe courtesy of Bobby Flay
Episode: Grilled Squid
Save Recipe Print
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
8 servings

Ingredients

Roasted Tomatoes:
Squid:
Green Chile Vinaigrette:

Directions

Roasted Tomatoes: Preheat oven to 350 degrees F. Rub the tomatoes with the olive oil and place on a baking sheet. Roast for 25 to 30 minutes, or until soft. Remove seeds and dice.

Squid: Preheat grill or grill pan. Brush squid with olive oil and season with salt and pepper to taste. Grill the squid for 3 minutes on each side. Cut into 2-inch pieces. Brush the onions with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side until almost tender.

Green Chile Vinaigrette: Place pepper, garlic and vinegar in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and season with salt and pepper, to taste.

Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green Chile Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade

Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette. Place on a large platter and top with the tomatoes and fresh mint. Drizzle with additional dressing.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Smashed Sweet Potatoes

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Keri Poulios

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Almost-Famous Bloomin' Onion

Recipe courtesy of Food Network Kitchen

French Onion Soup

Recipe courtesy of Alton Brown

Greek Salad

Recipe courtesy of Rachael Ray

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword