food
Pan-Seared Calamari with Grapefruit Sauce
We’ve used grapefruit as the base for this sauce, but switch it up with any citrus juice and it will be just as delicious
Ingredients (Makes 4 servings)
| 1 |
lb cleaned small calamari (about 3 inches long) |
| 3 |
tbsp olive oil |
| 1 |
tsp fresh thyme leaves |
| 1 |
tbsp minced garlic |
| 2 |
tbsp finely diced sweet onion |
| 1/2 |
cup fresh pink grapefruit juice |
| 2 |
tsp granulated sugar |
| 2 |
tbsp unsalted butter, chilled |
| 2 |
cups baby arugula |
| 1 |
cup sunflower sprouts |
| 1 |
pink grapefruit, peeled
and segmented |
Instructions
- Pull off calamari flaps, if attached, and discard. Cut calamari open to make flat pieces and, using a sharp knife, score inner side of pieces in criss-cross pattern (do not cut all the way through). Cut in half and place in a bowl with the tentacles. Add 1 tablespoon olive oil, thyme and 2 teaspoons garlic, and season with salt and pepper.
- In a small pot, heat remaining oil on medium-low heat. Add onion and remaining garlic. Cook, stirring often, until onions are translucent, about 3 minutes. Add grapefruit juice and sugar, increase heat and simmer until reduced by half. Remove from heat and add cold butter, shaking pan or stirring until butter melts and thickens sauce. Season to taste with salt and freshly ground black pepper. Set aside and keep warm, but do not boil again or sauce will separate.
- Heat a lightly oiled grill pan and, working in batches, grill calamari, criss-cross-side down first, turning once, until tender, about 3 minutes in total. Cook tentacles the same way. Keep warm.
- Toss arugula, sunflower sprouts and grapefruit in a bowl with salt and pepper. Divide among six plates and top with grilled calamari. Drizzle reserved grapefruit sauce over top.
Nutritional information
Nutrients per serving: 316 calories, 19 g fat, 21 g protein, 18 g carbs, 1 g fibre. Excellent source of vitamin C.
Recipe by Paula Bowman
Photography by Michael Alberstat
Food Styling by David Grenier