| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
servings |
INGREDIENTS
| 6 |
md |
Squid; uncleaned, see * |
|
|
Note |
| 1 |
ts |
Sea salt |
| 3/4 |
ts |
Freshly-ground black pepper |
| 1 |
|
Lemon; halved |
| 6 |
oz |
Arugula; stemmed, washed |
|
|
=== OLIVE OIL AND LEMON DRESSING === |
| 6 |
tb |
Extra-virgin olive oil |
| 2 |
ts |
Fresh lemon juice |
|
|
Freshly-ground black pepper; to taste |
|
|
Sea salt; to taste |
|
|
=== CHILE PEPPER DRESSING === |
| 2 |
md |
Red hot chile peppers |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
ts |
Sea salt |
| 1 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
* Note: When choosing squid, pick ones that are the length of a hand, not
including tentacles. Make the Olive Oil and Lemon Dressing: In a large
bowl, whisk together the olive oil, lemon juice, black pepper, and sea
salt. Toss arugula with the dressing, and set aside. Make the Chile Pepper
Dressing: Cut chiles in half, lengthwise, and scrape out seeds with a
teaspoon. Chop finely using a sharp knife or a mezzaluna. In a small bowl,
combine chiles, lemon juice, olive oil, sea salt, and black pepper. Whisk
well, and then set aside. To clean the squid, locate the clear bone inside
the body cavity, and pull it out. Remove the tentacles by pulling them away
from the body. Try not to puncture the silvery ink sac near the tentacles;
if it bursts, rinse squid, and wash hands well. Cut off the head just below
the eyes, keeping the cluster of tentacles intact. Trim the two longer
tentacles. Push out the bone-like beak, located in the center of the
tentacles, and discard. Slice squid lengthwise, open it, and flatten it on
a work surface. Remove the winglike flaps, and use a knife to scrape out
the remaining insides (if desired, reserve flaps, which can be used the
same day in salad, risotto, or pasta sauce). Rinse the body well under cold
running water, and drain. Heat grill. Cook squid, scored-side down, and
tentacles on a hot grill for 1 to 2 minutes. Turn over, and squirt with
lemon juice. Squid will immediately curl, meaning it's done. Arrange a
squid and tentacles on a bed of dressed arugula, dress the squid with chile
pepper dressing, and garnish with a lemon wedge. Serve immediately.
Source: "Martha Stewart Living Magazine, Sep 1997" S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 245 Calories (kcal); 19g Total Fat; (69% calories from fat);
14g Protein; 5g Carbohydrate; 198mg Cholesterol; 669mg Sodium Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
Recipe by: Recipe from Rose Gray
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