Grilled Calamari with Chef Gwen Le Pape at the Upstairs at the Kimberly Hotel, NYC Recipe Upstairs

1. 1

   Clean the squid, then drizzle olive oil, salt and pepper.

2. 2

   Chill on ice until ready to use.

3. 3

   Blanche the parsley and tarragon by placing in a pot of salted, boiling water for 30 seconds then plunging into an ice bath.

4. 4

   Place the blanched herbs, lemon juice and zest, garlic, vinegar and mustard in a blender and process until smooth.

5. 5

   Slowly drizzle in the remaining olive oil and blend until the mixture thickens.

6. 6

   High heat over a grill or plancha, grill the squid tubes and tentacles for 1 minute on each side.

7. 7

   Be sure to drain the juice as you flip the squid.

8. 8

   When the squid is cooked, hold it in place using tongs and slice the tubes into rings.

9. 9

   Return the squid rings and tentacles to a clean mixing bowl and toss with the tarragon emulsion.

10. 10

    Divide the squid among four plates, then drizzle with the balsamic reduction, garnish with an orchid and serve.

* Per serving · 4 servings · Values may vary.