WARM CALAMARI SALAD WITH TOMATO AND ARUGULA

Warm Calamari Salad With Tomato And Arugula image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 9

Ingredients

4 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 1/2 pounds cleaned squid, bodies slit open
1/2 cup white wine
Salt and freshly ground pepper to taste
6 tablespoons fresh lemon juice
1 vine-ripened tomato, cut into 8 wedges
4 tablespoons chopped Italian parsley
2 bunches arugula, washed and stemmed

Steps:

Preheat the oven to 350 degrees. Heat 3 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook until lightly browned, about 15 seconds. Add the squid and cook for 1 minute. Pour in the wine and season with salt and pepper to taste. Place the skillet in the oven just until the squid curls into cylinders, about 2 to 4 minutes.
Immediately remove the squid from the skillet with a slotted spoon. Place over medium heat, add the lemon juice and simmer until the liquid is reduced to about 1/3 cup. Return the squid to the pan. Remove the pan from the heat and toss in the tomato, parsley and arugula. Place on a platter, drizzle with the remaining 1 tablespoon of olive oil and serve immediately.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 892 milligrams, Sugar 4 grams