Grilled Squid + Arugula Salad Recipe

Name: Grilled Squid + Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 6 to 8 squid, cleaned, rinsed and wiped dry; 1 tsp Dijon Mustard; 3 tbs sherry vinegar; 1/2 cup extra virgin olive oil; 1 1/2 tbs minced parsley; 1 tsp smoked paprika, optional; 1/2 red onion, thinly sliced; 1/4 hazelnuts, toasted and roughly chopped; 2 cups baby arugula; Equipment: Cast iron griddle or grill pan

Servings: persons

1 red bell pepper
6 to 8 squid, cleaned, rinsed and wiped dry
1 tsp Dijon Mustard
3 tbs sherry vinegar
1/2 cup extra virgin olive oil
1 1/2 tbs minced parsley
1 tsp smoked paprika, optional
1/2 red onion, thinly sliced
1/4 hazelnuts, toasted and roughly chopped
2 cups baby arugula
Equipment: Cast iron griddle or grill pan

1
1. Roast the red pepper over a gas flame or in a broiler until charred all over. Transfer to a brown paper bag or a bowl covered with plastic wrap. Allow to steam until cool enough to handle. Peel off the skin, remove the seeds and ribs, and cut into strips. Reserve.
2
2. Prepare the vinaigrette by combining the mustard and sherry vinegar. Whisk in the olive oil, and add the minced parsley and paprika. Season to taste with salt and pepper. Reserve.
3
3. Heat the cast iron griddle until very hot. Brush the griddle lightly with canola oil. Grill the squid 1 to 2 minutes on each side. The squid will be snowy white and just firm to the touch when done.
4
4. Dress the arugula with some of the vinaigrette, and arrange on a serving plate. Toss the onion and squid in the remaining vinaigrette, and arrange on top of the arugula. Top with the pepper strips and hazelnuts. Serve immediately!

309

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 11 ingredients. The key ingredients include: 1 red bell pepper, 6 to 8 squid, cleaned, rinsed and wiped dry, 1 tsp Dijon Mustard, 3 tbs sherry vinegar, and more.

Yes, Grilled Squid + Arugula 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 Squid + Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions