GRILLED CALAMARI & RADICCHIO SALAD Recipe

Name: GRILLED CALAMARI & RADICCHIO SALAD
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x radicchio di Verona, (the round kind), quartered; 1 x salt to taste; 1 x garlic cloves finely minced; 2 tablespoons lemon juice; 6 tablespoons olive oil, extra-virgin; 1/2 x red onion sliced thin; 1/2 cup arugula (roquette); 1 x olive oil as needed for grilling; 4 x squid tentacles, heads, and beak removed; 1 x black pepper to taste

Servings: persons

1
Heat your grill to medium/medium-high.
2
Cut the radicchio through the root end so each quarter has one fourth of the core.
3
This will help keep each segment in tact.
4
If any of the outer leaves do detach, simply grill them separately.
5
Rinse the radicchio quarters, pat dry and set aside.
6
Scrape the membrane off the squid bodies.
7
Cut down one side of each body and unfold.
8
With a paring knife, make a series of cuts, less than halfway into the flesh, along the length of the body.
9
Now make another series of cuts diagonally crossing the first ones.
10
Again, be very careful to not cut too deep or the squid will come apart.
11
This procedure is known as scoring and will allow them to grill flat and not curl up.
12
Brush the squid and the radicchio quarters with olive oil.
13
Start by grilling the radicchio on one of the flat sides.
14
Each side will take 2 to 3 minutes.
15
Give them a head start and then start grilling the squid, turning once, until just cooked through and lightly golden, about 2 to 3 minutes.
16
Do not overcook or it will become rubbery.
17
Mix the arugula and red onion and place in the center of a large platter.
18
Cut the calamari into strips and sprinkle over top of the arugula.
19
Arrange the radicchio quarters around the pile of arugula.
20
Whisk the olive oil, lemon juice, garlic and salt and pepper and drizzle over the salad.

472

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 2 x radicchio di Verona, (the round kind), quartered, 1 x salt to taste, 1 x garlic cloves finely minced, 2 tablespoons lemon juice, and more.

Yes, GRILLED CALAMARI & RADICCHIO SALAD 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!

GRILLED CALAMARI & RADICCHIO SALAD

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions