Most importantly, frozen calamari will work just fine if you’re not able to get your hands on the fresh, good-quality stuff. For added flavor, Viviani reccomends letting the calamari “soak in a simple olive oil and lemon juice marinade while you prep the spinach.” Don’t let the calamari soak for more than 15 minutes, though, as the lemon juice will start to “cook” the squid.
You can check out more easy-to-make Italian recipes from Fabio Viviani here.
Makes 4 servings
- 12 cleaned calamari with the inner bone removed
- 1 tsp garlic powder
- 2 Tbsp minced Italian parsley
- 1/2 cup olive oil
- 2 lemons, juiced and zested
- 2 navel oranges
- 3 cups baby spinach
- 2 cloves garlic, minced
- Salt and pepper
- Olive oil
How to make it
Preheat a grill to high heat and clean with a grill brush so that grill marks will really be apparent.
Combine calamari bodies and tentacles with garlic powder, parsley, olive oil, and lemon juice and zest. Marinate for 15 minutes.
While the calamari sits, supreme the oranges: Using a sharp knife, trim the top and bottom of the fruit. Placing one flat end on a cutting surface, carefully remove the remaining peel and pith and then hold over a bowl. Cut out the individual segments and place them in the bowl. Toss in the spinach and garlic.
Heat a sauté pan on medium-high heat and add a touch of olive oil. Add the spinach mixture to the pan, season with salt and pepper, and cook for 1 minute. Shake the pan to move everything around, turn off the heat, and cover with a lid.
Take calamari bodies and place on the grill with a press on top so that they don’t puff up. Cook for 1 minute. Flip and cook another minute in the same fashion. Baste the calamari with the marinade and toss the tentacles on the grill and cook for 30 seconds or so.
Serve calamari with warm spinach salad.