A Mediterranean table classic: barely seared calamari rings, pink grapefruit segments, thinly sliced red onion, and an olive oil and grapefruit juice vinaigrette.
Ingredients
- 800 g cleaned calamari (rings and tentacles)
- 2 pieces pink grapefruit
- 1 piece red onion
- 1 piece lemon
- 6 tbsp extra-virgin olive oil
- 0.5 bunches fresh flat-leaf parsley
- to taste fine salt
- to taste freshly ground black pepper
Method
- Prepare the grapefruit segments: peel the grapefruits completely with a sharp knife, detach the segments between the membranes over a bowl to catch all the juice, and set the segments and juice aside separately.
- Peel the red onion, slice it into very thin half-moons, and let it macerate for ten minutes in the lemon juice to mellow its bite.
- Prepare the vinaigrette: whisk the olive oil with the reserved grapefruit juice and the onion-macerating lemon juice, salt, and pepper.
- Heat a dry skillet over very high heat, sear the calamari rings and tentacles in small batches for one to two minutes maximum, until they turn opaque and lightly golden; salt at the end of cooking and set aside to keep warm.
- Roughly chop the flat-leaf parsley.
- Assemble the salad: gently toss the warm calamari, grapefruit segments, and drained red onion, drizzle with the vinaigrette, and scatter with parsley.
- Serve immediately, warm or at room temperature, without waiting so the grapefruit does not weep too much juice.
Nutrition
Per serving
- Energy
- 402.8 kcal
- Protein
- 31.71 g
- Carbohydrate
- 11.96 g
- Fat
- 25.44 g
- Fibre
- 1.76 g
- Calcium
- 6.85 mg
- Iron
- 0.15 mg
- Magnesium
- 3.78 mg
