A simple lemon and chile pepper marinade allows delicately flavored calamari, also known as squid, to truly shine. Paired with a protein-packed lentil salad, this makes for a hearty warm-weather meal.
Maya Visnyei 40min Duration 25min Cook Time 15min Prep Time 4 Servings Ingredients 1/4 cup fresh lemon juice 2 tbsp olive oil 2 cloves garlic, minced Pinch red pepper flakes Pinch each sea salt and fresh ground black pepper 1 lb whole squid tubes, cleaned (NOTE: Ensure that plastic-like piece is removed from center of each tube.) 1 cup dried brown or green lentils, rinsed 6 radishes, trimmed and thinly sliced 3 stalks celery, thinly sliced 2 cups lightly packed baby arugula ½ cup lightly packed chopped fresh flat-leaf parsley leaves High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed Preparation In a medium bowl, whisk together lemon juice, olive oil, garlic, pepper flakes, salt and black pepper. Transfer half of dressing to a large bowl. Score squid tubes into rings, keeping rings attached at one end. Add squid to medium bowl, tossing to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a small saucepan, bring 3 cups water to a boil; add lentils, reduce heat to medium-low and cook partially covered for 20 to 25 minutes, until tender. Drain and let cool to room temperature. Transfer to large bowl with dressing along with radishes, celery, arugula and parsley. Preheat grill to high and lightly oil grate with cooking oil. Add squid to grill and close lid; cook, turning once, for about 3 minutes, until firm. Serve with salad. Nutrition Information Serving Size: 4 oz calamari and 1 1/2 cups salad Calories: 333 Carbohydrate Content: 34 g Cholesterol Content: 264 mg Fat Content: 9 g Fiber Content: 8 g Protein Content: 28 g Saturated Fat Content: 1.5 g Sodium Content: 102 mg Sugar Content: 2 g Polyunsaturated Fat Content: 1 g