Mezzaluna is an Italian trattoria and true neighborhood gem around the corner from my apartment where I often go with family to enjoy a casual meal. As soon as we sit down, I pre-order the grilled calamari since it’s a popular item and I prefer to get the disappointment out of the way if they’ve run out. Finally the other day, as I was eating yet another plate of the chili-spiced squids, Dr. France asked me why I hadn’t made this favorite dish at home. So last night I picked some up from the market and continued my current trend of the ‘zip-lock marinade & grill’ technique. This recipe utilizes a mix of standard Mediterranean ingredients (lemon, olive oil, parsley) plus a pinch of chili flakes and Esplette to pack some punch. Like other grilled seafood, it is important to sear them hot and fast so the squid don’t get overcooked and tough. Finished with a healthy squeeze of lemon and a baby arugula salad, this dish brings seaside summer off the boat to your city kitchen. Add grilled marinated vegetables or lemony fregola pasta as an extra side dish.
Difficulty: Moderate
Prep Time: 15 minutes
Cook Time: 5 minutes
Serves 2
Ingredients:
1 lb. cleaned Squid, heads and tails
zest and juice of 2 lemons, divided
½ tsp. Chili flakes (med-spicy)
½ tsp. Esplette
½ tsp. Sea Salt
1 Tbsp. chopped Shallot
2 Tbsp chopped Parsley, divided
½ cup Extra Virgin Olive Oil, divided
4 oz. (115g) Baby Arugula
½ Fennel bulb, shaved thin
Fleur de Sel
Technique:
• Rinse the squid in cold water and drain on paper towels. Score the heads (white parts) by making shallow slices ½-inch apart, without cutting all the way through.
• Prepare the squid marinade in a large zip-lock bag. Combine the zest of 1 lemon, juice of ½ lemon, chili flakes, Esplette, shallots , 1T parsley and ¼ cup olive oil. Mix well, add calamari, seal the bag and shake until evenly distributed. Refrigerate for 10 minutes.
• Prepare salad dressing by combining the zest of half a lemon, juice of a whole lemon, salt and pepper; whisk in 3-4T olive oil.
• Heat the grill pan on high until smoking hot. Add calamari and press down with a spatula so they don’t curl too much. Cook for 2 ½ minutes on each side and remove to a warmed platter with remaining parsley and half a lemon. If cooking with vegetables, start them 3-4 minutes before calamari.
• Toss arugula and shaved fennel with dressing, season with salt and pepper and serve.
Miel et Lavande 