Charred Calamari Salad

~ Mary ~

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You don’t think of charred anything as good, but these are wonderful!  This is the only sentence I have, I keep looking at it, thinking it might grow a story of its own.  But darned if it doesn’t just sit there staring back at me.  I guess I could tell you that I got this recipe from a GORGEOUS new cookbook: Seven Fires Grilling the Argentine Way by Francis Mallman.  I do believe you’ll be seeing a LOT more recipes from there after our June burger extravaganza.

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I did discover, last year, that our grocery store carries frozen, whole, not cleaned squid in a 3 lb block.  I thought they would be just so, so.  But they taste as if they were freshly caught , unbelievably tender and flavorful.  Cleaning them is a pain in the arse, but so worth the effort for the result.

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one year ago: Johnny Cakes, Thai Grilled Chicken Thighs

 

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Charred Calamari Salad

from Seven Fires Grilling the Argentine Way

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In large mixing bowl combine :

1 Cup Cherry Tomatoes, cut in half

1 Cup Red Onion, thinly sliced

1 Bunch Fresh Parsley, chopped

4 Avocados, peeled, pitted and cut into chunks

1/4 Cup Olive Oil

1/4 Cup Fresh Lemon Juice, more or less to taste

1 tsp Sugar

Kosher Salt to taste

Crushed Red Pepper Flakes to taste

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Toss GENTLY place in serving dish and set in fridge while you work on the calamari.

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1 lb Calamari cleaned and cut into smaller pieces

Pat the calamari dry and toss with:

1/4 Cup Fresh Lemon Juice

1/4 Cup Olive Oil

Kosher Salt to taste

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Heat grill to very hot.  Place on a cast iron skillet or perforated flat grate and heat until water sizzles on it.

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Oil surface, then place on the calamari, in batches if necessary, so you don’t over-crowd it.  Cook on the first side until charred then turn over to the other side.  It usually takes no more than 4-5 minutes.

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Place  calamari on top of prepared salad and serve immediately.