Charred Squid Salad
Pair the lean protein with smoky paprika vinaigrette.
“In addition to being a great source of heart-healthy omega-3s, squid is also rich in B vitamins, magnesium, and iron,” says Denver-based recipe developer Julia Heffelfinger. The secret to getting crispy tentacles and avoiding a chewy, rubbery texture is a clean grill and making sure the squid is fully dried before you toss it with oil, she adds.
- 1 large seedless orange
- 1 tablespoon sherry vinegar
- 1 large garlic clove, finely grated
- 1 teaspoon smoked paprika
- Kosher salt
- ½ cup extra virgin olive oil
- 2 pounds squid
- 2 small heads radicchio, quartered through the root
- 1 cup chickpeas, rinsed and drained
- ½ cup small black olives, pitted and halved
- Parsley leaves, torn
- Flaky sea salt
Using a sharp paring knife, cut the skin and white pith from the orange. Working over a small bowl, cut between the membranes to release the sections into the bowl. Squeeze any juice from the membranes of the orange into a separate small bowl. You should have about two tablespoons of juice.
Whisk the orange juice with the vinegar, garlic, and paprika. Season with salt and pepper. While whisking constantly, drizzle in five tablespoons of the olive oil until incorporated.
Light a grill or preheat a grill pan. Thoroughly pat the squid dry with paper towels and transfer to a medium bowl; toss with two tablespoons of the olive oil. In a separate medium bowl, toss the radicchio with the remaining one tablespoon of olive oil and season with salt and pepper. Grill the radicchio over high heat, turning once, until charred on the outside, but tender inside, about two to three minutes, then transfer to a plate.
Grill the squid quickly over high heat, turning once, until lightly charred and just tender, one to two minutes on each side; Transfer to a cutting board and season with salt. When cool enough to handle, cut the squid bodies into ½-inch rings and cut the tentacles in half.
On a large serving platter, arrange the grilled radicchio in a single layer. Top with the chickpeas, reserved orange segments, olives, and sliced squid. Drizzle with some of the paprika vinaigrette, garnish with parsley, and sprinkle with flaky sea salt.