Directions:
With a sharp boning knife, cut each squid tube in half (short-wise) and score each half in ¼ inch slices, keeping one side intact. Each half should still hold together and create a fan/accordion effect.
Place calamari in a medium-sized bowl and marinate with the olive oil, dry garlic, paprika, salt, and pepper for between 2-4 hours.
Prepare the bruschetta in a separate medium-sized bowl by folding together the diced tomatoes, garlic, basil, olive oil, salt, and pepper.
Preheat Forno Venetzia oven to 600-700°F, using 3-4 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat.
Place a large cast iron pan (10-12”) into the oven, opposite the logs and allow it to heat up for 5 minutes
Remove the pan after 5 minutes and carefully lay each squid half into the pan, maintaining about a ¼ inch between each piece. Return the pan to the oven for 3 minutes.
Remove the pan from the oven and carefully flip each piece, returning the pan to the oven for an additional 2 minutes.
Remove the pan and with a clean pair of tongs, pull the squid from the pan and toss in with the bruschetta.
Plate quickly so as not to let the squid get cold. Split the baby arugula onto salad plates or platter all together. Pile the grilled squid beside the baby arugula (3 pieces per person), spooning a little of the bruschetta over the squid and the remainder over the greens. Finish the dish by squeezing a little fresh lemon juice on everything.
Cooking Temp:
600-700 degrees
Ingredients:
Calamari:
6 squid tubes, whole and cleaned
2 tablespoons extra virgin olive oil
2 teaspoons dry ground garlic
2 teaspoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
Bruschetta:
2 ripe Roma/vine tomatoes, small dice
1 clove garlic, finely minced
3 large basil leaves, finely minced
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon ground black pepper
Garnish:
4 cups baby arugula
2 tablespoons fresh lemon juice
