chilled calamari salad with grapefruit
photo by Jennifer Johnson
Chilled calamari pairs beautifully with the fresh citrus in this light salad. The components can all be prepped in advance—just assemble it right before serving.
1 pound squid (rings and tentacles)
1 Ruby Red grapefruit
Juice from 1 lime
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 small red onion, thinly sliced
Fresh cilantro leaves, hand torn
1 small jalapeño, grilled and cut into thin rings, optional
- Rinse squid under cold water. Pat completely dry with paper towels. Cut bodies crosswise into about 1/2-inch wide rings.
- Bring a large pot of salted water to a boil and prepare a separate bowl of ice water. Add bodies and tentacles and cook until squid turns opaque, 30 seconds to 1 minute. Drain, then transfer squid to ice water to stop cooking. Once cooled, remove squid and pat completely dry with clean paper towels. Set aside.
- Using a sharp paring knife, cut away peel and pith from grapefruit. Hold grapefruit over a bowl and cut along membranes, allowing segments to fall into bowl along with juice.
- Transfer 1/4 cup grapefruit juice to a large bowl. Add lime juice and season with salt and pepper. Add red onion and toss together. Allow mixture to stand for 5-10 minutes.
- Remove grapefruit segments, gently squeezing out any extra juice, and transfer to bowl of juice. Add squid, cilantro and jalapeño (if using). Season with salt and pepper. Taste for flavor and adjust as desired. Divide equally among serving bowls.