Squid, Arugula, Garlic, Lemon Recipe

Prepare the squid

If squid is whole, rinse under cold water. Pull the head and tentacles away from the body, remove the quill (clear cartilage) from inside the tube, and discard. Remove the skin if desired. Slice tubes into 1/2-inch rings; leave tentacles whole. Pat very dry with paper towels.

Make the marinade

In a bowl combine 2 tbs olive oil, minced garlic, 2 tbs fresh lemon juice, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika (if using). Whisk briefly to combine.

Marinate

Toss the dried squid with the marinade until evenly coated. Let sit at room temperature for 10–15 minutes (no longer than 30 minutes) to avoid toughening the squid.

Cook the squid

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add a light coating of oil (brush or 1 tsp) to the pan. Add squid in a single layer (work in batches if needed). Cook 45–60 seconds per side for rings and 1–2 minutes for tentacles until opaque and just firm; do not overcook. Remove to a plate and keep warm. If desired, squeeze a little lemon over cooked squid.

Make the dressing

In a small bowl whisk together 2 tbs olive oil (dressing), 1 tbs fresh lemon juice, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until emulsified.

Assemble the salad

In a large bowl combine 4 cups baby arugula, 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion. Pour the dressing over the salad and toss gently to coat just before serving so the arugula stays crisp.

Divide the dressed arugula and tomato salad among serving plates.

Top each salad with the warm cooked squid, distributing rings and tentacles evenly.

Drizzle 1 tbs extra-virgin olive oil over the plated squid and salad. Sprinkle chopped fresh parsley and flaky sea salt evenly. Serve with lemon wedges on the side for extra acidity.

Enjoy immediately while squid is warm and arugula is crisp.