Grilled Calamari & Potato Salad

5.0 (2)
Grilled Calamari & Potato Salad

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.

Yield: 4 servings
Active Time: 60
Total Time: 60


  • 1 pound cleaned whole calamari (squid, see Tips)
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons sherry vinegar, divided
  • 1/2 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
  • 2/3 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


  1. Preheat grill to medium-high.
  2. Toss calamari with 1 tablespoon each oil and vinegar and 1/8 teaspoon each salt and pepper. Toss potatoes with 1 tablespoon oil and 1/8 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, 1/4 teaspoon salt and pepper to taste. Puree until smooth.
  5. Place spinach in a large bowl and toss with about 1/2 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.

Tips & Notes

  • Make Ahead Tip: 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 Per Serving

calories 429
fat 24 g (4 g sat, 16 g mono)
cholesterol 266 mg
carbohydrates 32 g
protein 24 g
fiber 6 g
sodium 561 mg
potassium 1605 mg

Nutrition Bonus Vitamin A (203% daily value), Vitamin C (127% dv), Folate (59% dv), Potassium (46% dv), Magnesium (38% dv), Iron (28% dv), Zinc (20% dv)

Carbohydrate Serving 2

Exchanges 1 starch, 2 vegetable, 2 1/2 lean meat, 4 fat

From EatingWell May/June 2012