Fresh Chargrilled Calamari with Fresno Chile Dressing
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 pound fresh cleaned calamari – tentacles and bodies
1/2 cup good quality extra virgin olive oil
salt and pepper
1/4 cup freshly chopped fresno chiles
1/4 cup freshly chopped parsley
3 garlic cloves, thinly sliced
1/2 pound fresh arugula or mustard greens
lemon juice and olive oil
Instructions:
In a bowl, mix the fresh chile, parsley, garlic, olive oil and lemon juice. Taste for seasoning and adjust with salt and pepper. Let the salsa sit while you prepare the calamari. The flavors will slowly combine.
To prepare the calamari, you will need to cut the body lengthwise, so you have one flat piece. Then toss the bodies and tentacles with olive oil, salt and pepper.
Make sure your grill is hot and you rub cooking oil on the bars to prevent sticking. The goal is to get a good char on the calamari. Carefully set your calamari on the grill and cook for about 2 minutes before turning. Turn the calamari and let it cook on the other side for about 15-30 seconds. Be careful not to overcook the calamari, otherwise; it will be tough and rubbery. Toss your fresh arugula or mustard greens with lemon juice and olive oil. Evenly divide the arugula across six plates, place the calamari on top of the arugula and drizzle with the chile salsa.
Recipe from www.thekitchencafe.com