kg squid,cleaned,bodies left whole
cup+ 1 tbsp extra virgin olive oil
salt and pepper,cayenne pepper to taste
springs fresh rosemary
tsp balsamic vinegar
fresh baby arugula or mesclun greens
tsp fresh lemon juice
cooking spray,large,heavy,flat-clean bottomed , frying pan.
Leaving the bodies whole,mix the squid with the 1/4 cup of oil,salt,black pepper,cayenne pepper,rosemary(spring left whole),and garlic.Marinate until ready to grill;abour 1 hour is best.Preheat the grill on high until it is almost smoking.Drain the calamari from the marinade,reserving the rosemary.Spray the hot grill and the bottom of a clean,heavy frying pan or pot with some non-stick cooking spray.Watch out for the inevitable flare up,but you want it hot! Carefully,but quickly,throw the rosemary sprigs into the flames.Place the calamari bodies and tentacles on the grill surface with the heavy pan on top to keep the squid flat.Turn the heat down to medium and cook for 2 min.Remove the pan,flip the squid with tongs,and replace the pan.Cook for another 1-2 min.or until the squid is cooked through.With tongs,remove the squid from the grill.There should be some pleasing grill marks and smoky bits from the burning rosemary-this is desirable. In a large bowl,toss the greens with the 1 tbsp oil and the balsamic,and place them on a serving plate.In the same bowl add the still-hot squid and lemon juice and toss to coat.Place squid on top of the greens and drizzle a little more oil on top.Serve immsdiately.