Grilled Calamari with Parsley and Pickled Shallot Salad

Total Time:
35 min
15 min
10 min
10 min
  • 3 tablespoons sugar
  • 1/4 cup sherry vinegar
  • 3 shallots, thinly sliced
  • 1/2 Fresno or Thai chile, thinly sliced
  • 1 pound squid (12 bodies and 4 tentacles), cleaned
  • 4 tablespoons extra-virgin olive oil
  • 1 small bunch fresh flat-leaf parsley, leaves picked (about 2 3/4 cups)
  • Kosher salt and freshly ground pepper
  • Lemon wedges, for serving
  • 1. Preheat a grill to high heat. Heat the sugar, sherry vinegar, and 2 tablespoons water in the microwave until warm, about 1 minute. Add the shallots and chile to the vinegar and set aside for at least 10 minutes.

  • 2. Toss the squid with 2 tablespoons olive oil, salt, and pepper in a medium bowl. If using an outdoor grill, place the squid in a grill basket and press together to flatten. Alternatively, for indoor grill pans, weigh the squid bodies down with a cast-iron skillet or bacon press. Grill on both sides until cooked through, about 2 minutes per side. Slice the bodies into rings and divide evenly among 4 shallow bowls with the tentacles.

  • 3. Drizzle the remaining 2 tablespoons olive oil over the parsley in a medium bowl and toss with the shallots and vinegar. Season with salt and pepper. Mound the salad on the squid and spoon the vinegar over top. Garnish with a lemon wedge and serve.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • Calories: 300

  • Total Fat: 16 grams

  • Saturated Fat: 2 grams

  • Total Carbohydrate: 20 grams

  • Protein: 20 grams

  • Sodium: 187 milligrams

  • Cholesterol: 264 milligrams

  • Fiber: 1 gram

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