Grilled Calamari & Potato Salad

Grilled Calamari & Potato Salad

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From: EatingWell Magazine, May/June 2012

This summery salad recipe matches grilled squid and potatoes with a pungent dressing inspired by salsa verde, an Italian sauce made with capers, anchovies, parsley, lemon and olive oil.

Ingredients 4 servings

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  • 1 pound cleaned whole calamari (squid, see Tips)
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons sherry vinegar, divided
  • ½ teaspoon salt, divided
  • Freshly ground pepper
  • 1 pound fingerling or baby Yukon Gold potatoes, halved or quartered lengthwise, depending on size
  • 3 cloves garlic, unpeeled
  • 6 plum tomatoes, halved lengthwise
  • ⅔ cup flat-leaf parsley, basil and/or mint leaves
  • 2 anchovy fillets
  • 2 tablespoons capers, rinsed
  • 2 tablespoons water
  • Zest and juice of 1 large lemon
  • 12 cups baby spinach


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  • Ready In

  1. Preheat grill to medium-high.
  2. Toss calamari with 1 tablespoon each oil and vinegar and ⅛ teaspoon each salt and pepper. Toss potatoes with 1 tablespoon oil and ⅛ teaspoon each salt and pepper. Thread garlic on a grilling skewer.
  3. Take the calamari, potatoes, garlic skewer and tomatoes out to the grill. Oil the grill rack (see Tips). Grill the garlic and potatoes, turning occasionally, until tender, 6 to 8 minutes for the garlic, 10 to 12 minutes for the potatoes. Place the tomato halves on the grill skin-side down; grill until lightly charred, 5 to 7 minutes. Turn and grill for 1 minute more. Remove the calamari from the marinade and place on the hottest part of the grill; grill, turning once or twice, until just cooked through, 2 to 4 minutes total.
  4. When the garlic is cool enough to handle, peel and put in a blender. Add parsley (or basil or mint), anchovies, capers, water, the lemon zest and juice, the remaining 4 tablespoons oil, 2 tablespoons vinegar, ¼ teaspoon salt and pepper to taste. Puree until smooth.
  5. Place spinach in a large bowl and toss with about ½ cup of the dressing; divide among 4 plates. Top with the potatoes and tomato halves. Slice the calamari bodies into rings, but leave the tentacles whole; place on the spinach. Drizzle with the remaining dressing.
  • Equipment: 1 bamboo or metal skewer
  • Tips: Also known as squid, calamari is sold frozen or fresh in the seafood department of the grocery store. Look for cleaned calamari, with its cartilage and ink removed; otherwise ask at the fish counter to have it cleaned.
  • Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
  • DIY grill basket: It's best to use a grill basket when grilling small ingredients so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.

Nutrition information

  • Per serving: 426 calories; 24 g fat(4 g sat); 6 g fiber; 31 g carbohydrates; 24 g protein; 234 mcg folate; 266 mg cholesterol; 5 g sugars; 0 g added sugars; 10,111 IU vitamin A; 75 mg vitamin C; 167 mg calcium; 5 mg iron; 561 mg sodium; 1,596 mg potassium
  • Nutrition Bonus: Vitamin A (202% daily value), Vitamin C (125% dv), Folate (58% dv), Iron (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 2½ lean meat, 4 fat

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