Grilled Calamari on Mizuna Greens

Total Time:
1 hr 50 min
Prep:
1 hr 20 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 16 to 20 baby calamari, tentacles included
  • Salt and freshly ground black pepper
  • Spicy Red Chimichurri Sauce, recipe follows
  • 2 medium bunches mizuna or field greens, washed and dried
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 cup balsamic vinegar, reduced to 1/3 cup
  • Spicy Red Chimichurri Sauce:
  • 12 to 15 garlic cloves
  • 1 1/2 cup extra virgin olive oil
  • 1/3 cup crushed red pepper
  • 1/4 cup dry oregano
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup white vinegar
  • 3/4 cup Spanish sweet paprika
  • 1/2 teaspoon salt
Directions
  • Season calamari with salt and pepper. Marinate in Spicy Red Chimichurri Sauce for about 1 hour. Remove from marinade, place on hot grill and cook until grill marks show on both sides. Toss mizuna greens with olive oil and lemon juice.

  • Arrange calamari on plate with mizuna greens. Drizzle with the balsamic reduction.

Spicy Red Chimichurri Sauce:
  • Place all ingredients in food processor and pulse until pureed.

  • Yield: about 3 cups


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