
Serves: 4
Ingredients:
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
Procedure:
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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