Warm Calamari Salad With Tomato And Arugula

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 ½ pounds cleaned squid, bodies slit open
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    334 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 30 grams protein; 396 milligrams cholesterol; 143 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.

10 minutes