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Grilled Calamari & Arugula Salad


Cook's Note: You can use the calamari tentacles, just be careful they don't fall off the skewer into the grill. This recipe can also be made indoors, cooking the calamari in a skillet.

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  • 1/4 cup fresh grapefruit juice
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • Pinch red chili flakes
  • 1 clove garlic, peeled and finely chopped
  • Zest of 1 lemon, plus juice of 1/2 lemon
  • 1 small bunch fresh parsley, chopped (about 1/3 cup)
  • Sea salt
  • 1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
  • Freshly ground pepper
  • 4 handfuls baby arugula
  • 1 pink grapefruit, segmented
  • 1/2 bulb fennel, shaved very thinly on a mandolin
  • Bamboo skewers, soaked for 30 minutes or metal skewers


Servings 4
Preparation time 15mins
Cooking time 40mins


Step 1

Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper.

Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour.

Preheat a grill to high heat.

Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque.

Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.


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