GRILLED CALAMARI ON MIZUNA GREENS

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Grilled Calamari on Mizuna Greens image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

16 to 20 baby calamari, tentacles included
Salt and freshly ground black pepper
Spicy Red Chimichurri Sauce, recipe follows
2 medium bunches mizuna or field greens, washed and dried
1/4 cup olive oil
1 tablespoon lemon juice
1 cup balsamic vinegar, reduced to 1/3 cup
12 to 15 garlic cloves
1 1/2 cup extra virgin olive oil
1/3 cup crushed red pepper
1/4 cup dry oregano
1/4 cup chopped flat-leaf parsley
1/4 cup white vinegar
3/4 cup Spanish sweet paprika
1/2 teaspoon salt

Steps:

  • Season calamari with salt and pepper. Marinate in Spicy Red Chimichurri Sauce for about 1 hour. Remove from marinade, place on hot grill and cook until grill marks show on both sides. Toss mizuna greens with olive oil and lemon juice.
  • Arrange calamari on plate with mizuna greens. Drizzle with the balsamic reduction.
  • Place all ingredients in food processor and pulse until pureed.
  • Yield: about 3 cups

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