Grilled Calamari and Arugula Salad

Makes 4 Servings


  • 3 Cleaned Squid Tubes
  • 6 loose cups Baby Arugula
  • 2 cobs Corn
  • 1 cup Sundried Black Olives, sliced and drained
  • ¼ cup Capers
  • 3 slices Pancetta


  1. Coat calamari in olive oil and reserve to grill
  2. Arrange leaves on 4 plates and divide olives and capers equally amongst the plates
  3. Boil water and add cobs of corn and cook until bright (6 minutes)
  4. Slice corn off the cob and reserve
  5. Add calamari onto the grill along with the pancetta
  6. Cook calamari by rolling to get nice dark grill marks and until the tubes are a dark white
  7. Remove and slice into rings
  8. Grill pancetta until the edges start to crisp
  9. Shred pancetta and reserve

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