Grilled Calamari With Grapefruit, Olives And Pine Nuts Recipe


  • 1 pound baby squid (tubes and tentacles), cleaned
  • 3 cloves garlic, minced
  • 1/4 cup 100% Florida grapefruit juice
  • 1/4 cup extra virgin olive oil, plus extra for grilling

Pinch red chile flakes
  • Kosher salt and freshly ground black pepper
  • 1 large ruby red grapefruit, cut into segments
  • 1 cup baby arugula, washed and dried completely
  • 1/4 cup green olives (about 8), pitted and thinly sliced
  • 1 tablespoon currants
  • 1 tablespoon toasted pine nuts
  • Salt and pepper

Grilled Calamari With Grapefruit, Olives And Pine Nuts Recipe

  1. Pat squid dry with paper towels. Stir together garlic, grapefruit juice, 1/4 cup extra virgin olive oil, red chile flakes and a big pinch of salt and pepper in a large bowl. Separate out 3 tablespoons of this marinade into a smaller bowl, add the squid and toss to coat.
  2. Heat a large grill pan over high heat. Wait until it’s very hot to start cooking or else the squid will stick.
  3. While the pan heats up, toss grapefruit segments, arugula, olives, currants and pine nuts in the large bowl of marinade.
  4. Lightly brush the grill pan with oil. Shake the squid of any excess marinade, lay it on the hot grill and cook about 3 minutes per side for the tubes; cook the tentacles until nice and crispy, about 5 minutes total. Work in batches if necessary. If the squid sticks after 3 minutes, cook another 30 seconds; it will release when it’s cooked.
  5. Toss tentacles into the large bowl. Slice tubes into thin rings. Toss calamari with the arugula mixture. Taste for seasoning. Serve immediately.

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