“I love calamari, but am tired of seeing it fried everywhere,” says Chris Siversen, executive chef of Maritime Parc in Jersey City. “This is a two-method cooking process using the grill and a sauté pan, but is really simple. I like how the spice of the harissa and saltiness of the olives, the sweet and sour of the lemon and the bitter of the arugula work to hit all taste buds and create depth of flavor without using too many complicated ingredients.”
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12 oz. Squid-Tubes and Tentacles Cleaned and Sliced into large rings
¼ Cup Olive Oil
1Teaspoon Garlic Chopped
1 Teaspoon Harissa (North African Hot Pepper Paste; substitute sriracha sauce or sambal oelek or, in a pinch, Tabasco)
3 Cups Baby Arugula
1 Cup Whole Italian Parsley Leaves
½ Cup Picholine Olives Pitted and Sliced
¼ Cup Cured Lemon Slices-found in most specialty food stores
Salt and Pepper
Marinate squid by combining olive oil, garlic, harissa in bowl.
Place a sauté pan on grill next to where you will be grilling squid to finish the dish; do this right before you start to cook the squid so the pan heats up.
To cook squid-season with salt and pepper and place on hot-oiled grill for 2-3 minutes until the rings begin to curl and tentacles begin to firm up. Place in sauté pan along with arugula, Italian parsley olives and cured lemon and toss for a minute or two until all the ingredients are warm. Serve immediately.
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