Grilled Calamari with Parsley and Pickled Shallot Salad

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   1.

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   Preheat a grill to high heat.

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   Heat the sugar, sherry vinegar, and 2 tablespoons water in the microwave until warm, about 1 minute.

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   Add the shallots and chile to the vinegar and set aside for at least 10 minutes.

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   2.

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   Toss the squid with 2 tablespoons olive oil, salt, and pepper in a medium bowl.

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   If using an outdoor grill, place the squid in a grill basket and press together to flatten.

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   Alternatively, for indoor grill pans, weigh the squid bodies down with a cast-iron skillet or bacon press.

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   Grill on both sides until cooked through, about 2 minutes per side.

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    Slice the bodies into rings and divide evenly among 4 shallow bowls with the tentacles.

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    3.

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    Drizzle the remaining 2 tablespoons olive oil over the parsley in a medium bowl and toss with the shallots and vinegar.

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    Season with salt and pepper.

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    Mound the salad on the squid and spoon the vinegar over top.

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    Garnish with a lemon wedge and serve.

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    Calories: 300

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    Total Fat: 16 grams

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    Saturated Fat: 2 grams

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    Total Carbohydrate: 20 grams

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    Protein: 20 grams

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    Sodium: 187 milligrams

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    Cholesterol: 264 milligrams

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    Fiber: 1 gram

* Per serving · 4 servings · Values may vary.

No additional tips available.