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Categories:
red bell pepper mustard sherry vinegar extra-virgin olive oil parsley paprika red onion hazelnuts baby arugula grill pan
Viewed: 32 - Published at: 5 years agoIngredients
- 1 red bell pepper
- 6 to 8 squid, cleaned, rinsed and wiped dry
- 1 tsp Dijon Mustard
- 3 tbs sherry vinegar
- 1/2 cup extra virgin olive oil
- 1 1/2 tbs minced parsley
- 1 tsp smoked paprika, optional
- 1/2 red onion, thinly sliced
- 1/4 hazelnuts, toasted and roughly chopped
- 2 cups baby arugula
- Equipment: Cast iron griddle or grill pan
Method
- 1. Roast the red pepper over a gas flame or in a broiler until charred all over. Transfer to a brown paper bag or a bowl covered with plastic wrap. Allow to steam until cool enough to handle. Peel off the skin, remove the seeds and ribs, and cut into strips. Reserve.
- 2. Prepare the vinaigrette by combining the mustard and sherry vinegar. Whisk in the olive oil, and add the minced parsley and paprika. Season to taste with salt and pepper. Reserve.
- 3. Heat the cast iron griddle until very hot. Brush the griddle lightly with canola oil. Grill the squid 1 to 2 minutes on each side. The squid will be snowy white and just firm to the touch when done.
- 4. Dress the arugula with some of the vinaigrette, and arrange on a serving plate. Toss the onion and squid in the remaining vinaigrette, and arrange on top of the arugula. Top with the pepper strips and hazelnuts. Serve immediately!
