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Grilled Calamari with Arugula, Capers and Pickled Chiles

INGREDIENTS
  • • 1 lb calamari tube and tentacles
  • • 1 cup milk
  • • 1 clove fresh garlic
  • • 1 oz extra virgin olive oil, divided
  • • Salt and pepper, to taste
  • • 3 cups arugula
  • • 1 Tbsp pickled fresno peppers
  • • 1 Tbsp capers
  • • Juice of ½ lemon
  • • 1 Tbsp microplaned Parmesan cheese
DIRECTIONS

Clean calamari tube and tentacles, and score into ¼-inch rings not cut all the way through. Marinate this in milk and fresh garlic for 1 hour. Remove calamari from marinade, and pat dry with paper towel. Drizzle 1 tablespoon olive oil over calamari, and season with salt and pepper. Grill calamari on very high broiler or grill until it is crisp and brown, approximately 5 to 7 minutes. Remove calamari, cut into rings, and place into small bowl. Add pickled Fresnos, capers, remaining olive oil and lemon juice, and season with salt and pepper. Gently toss. Arrange on large platter, finishing with Parmesan cheese.

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