Crispy Calamari, Lemon and Maitake Salad Over Arugu

Name: Crispy Calamari, Lemon and Maitake Salad Over Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lemon juice; 1 teaspoon kosher salt, more for seasoning; 1/2 teaspoon ground black pepper, more for seasoning; 1/4 cup extra virgin olive oil; 1/2 pound squid, rinsed and patted dry; 1 lemon, plus additional wedges for garnish; 1/4 cup fine cornmeal; 1/4 cup all-purpose flour; Olive oil, for frying; 1/4 pound maitake mushrooms, cut into bite-size pieces; 8 cups baby arugula; 1 ounce Parmesan, shaved

Servings: persons

1 tablespoon lemon juice
1 teaspoon kosher salt, more for seasoning
1/2 teaspoon ground black pepper, more for seasoning
1/4 cup extra virgin olive oil
1/2 pound squid, rinsed and patted dry
1 lemon, plus additional wedges for garnish
1/4 cup fine cornmeal
1/4 cup all-purpose flour
Olive oil, for frying
1/4 pound maitake mushrooms, cut into bite-size pieces
8 cups baby arugula
1 ounce Parmesan, shaved

1
To make the dressing, in a small bowl whisk together the lemon juice, 1/2 teaspoon salt and pinch of pepper until the salt dissolves.
2
Whisk in the olive oil.
3
To prepare the squid and lemon, cut the squid tentacles in half and the bodies into 1/4-inch rings.
4
Slice the lemon lengthwise into quarters and then thinly slice each quarter crosswise, discarding any seeds.
5
In a wide shallow bowl, whisk together the cornmeal, flour, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
6
Dredge the squid and lemon slices in the cornmeal mixture.
7
Heat 1/2 inch oil to 350 degrees in a large, straight-sided skillet.
8
Frying in batches to avoid crowding, cook the mushrooms until golden, about 1 minute per batch.
9
Using a slotted spoon, transfer them to a paper-towel-lined plate and sprinkle with salt.
10
Repeat with the squid, followed by the lemon slices.
11
In a large bowl, toss the arugula, mushrooms, squid and lemon slices with the dressing.
12
Add the Parmesan and toss gently once more.
13
Serve with lemon wedges.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon lemon juice, 1 teaspoon kosher salt, more for seasoning, 1/2 teaspoon ground black pepper, more for seasoning, 1/4 cup extra virgin olive oil, and more.

Yes, Crispy Calamari, Lemon and Maitake Salad Over Arugula falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crispy Calamari, Lemon and Maitake Salad Over Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions