Grilled Squid and Peppers with Arugula

Squid can turn chewy if it’s not cooked properly.To ensure a tender result, remove each piece from the grill just as it becomes opaque.

PREP: 15 minutes GRILL: 11 to 17 minutes

MAKES: 4 main-dish servings

1 ½ pounds cleaned squid

1 garlic clove, crushed with garlic press

2 tablespoons plus 2 teaspoons extra-virgin
olive oil

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

4 medium peppers (red, orange, and/or
yellow)

2 lemons, each cut in half

1 bag (5 ounces) baby arugula

1. With kitchen shears, cut each squid body lengthwise down 1 side and open flat. Cut large tentacles in half. Rinse squid with cold water and pat dry with paper towels. Transfer squid to bowl; add garlic, 1 tablespoon oil, ¼ teaspoon salt, and pepper, and toss to coat; set aside. Cut each pepper lengthwise into quarters; discard seeds and stems.

2. Heat large ridged grill pan over medium-high heat (or prepare outdoor grill for direct grilling over medium-high heat).

3. In large bowl, toss peppers with 2 teaspoons oil. Place on grill pan and cook until charred and tender, 10 to 15 minutes, turning once. Place lemon halves, cut sides down, on grill with peppers and cook until marks appear and lemons soften, about 5 minutes. Transfer peppers to large bowl. Set lemon halves aside.

4. Place squid on grill pan and cook just until opaque throughout, 1 to 2 minutes, turning over once. Add squid to peppers in bowl and toss with remaining 1 tablespoon oil and ¼ teaspoon salt.

5. Arrange arugula on platter; top with squid mixture. Serve with grilled lemons to squeeze over servings.

EACH SERVING: About 300 calories, 30g protein, 23g carbohydrate, 12g total fat (2g saturated), 396mg cholesterol, 380mg sodium