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Amalfi Cliffside Grilled Calamari Crunch Bowl

Amalfi Cliffside Grilled Calamari Crunch Bowl

Skip the pricey airfare to Italy! We're transforming fresh calamari into a zesty, coastal Mediterranean escape with a quick Calabrian chili marinade, a screaming-hot grill pan, and massive handfuls of fresh herbs. It's an ultra-fast, wildly flavorful weeknight lunch that proves seaside magic can happen right at your kitchen counter.

Chef Mira Lin
Chef Mira Lin
Prep: 12 minutes
Cook: 3 minutes
2
easy
saladlunch
pescatarian15-minute-mealsseafoodlow-carb+1

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Timeline

11 minutes
0m5m10m
Shake Mason Jar Dressing
3m
Marinate Calamari & Preheat
3m
Chop Salad Veggies
5m
Flash-Grill Calamari
3m
Toss and Serve
2m

Ingredients

  • 1 lb fresh calamari rings and tentacles(cleaned and patted thoroughly dry)
  • 5 tbsp extra-virgin olive oil(divided (4 tbsp for dressing, 1 tbsp for grilling))
  • 2 whole lemons(juiced)
  • 2 cloves garlic(minced)
  • 1 tsp Calabrian chili paste(substitute 1/2 tsp red pepper flakes if unavailable)
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper(freshly cracked)
  • 4 cups romaine lettuce(chopped)
  • 1 cup radicchio(shredded, for that bitter crunch)
  • 1 whole English cucumber(chopped)
  • 1 cup cherry tomatoes(halved)
  • 1/2 cup Kalamata olives(pitted and halved)
  • 1/2 cup fresh mint leaves(torn)
  • 1/2 cup fresh flat-leaf parsley(roughly chopped)
  • 5 tbsp Calabrian lemon dressing(This is a dressing made in step 1 from other ingredients, but referred to as a distinct item. The total amount used in steps 2 and 5 is 5 tbsp.)

Instructions

  1. 1

    Welcome back to your departure gate—a.k.a. the cutting board! Let's get our dressing and marinade sorted. Grab your trusty mason jar and add 4 tbsp extra-virgin olive oil, 2 whole lemons, juiced, 2 cloves garlic, minced, 1 tsp Calabrian chili paste, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Screw the lid on tight and shake it like you're mixing a cocktail on a yacht!

    3 min

    Tip: If your lemons are tough, roll them firmly on the counter before slicing to maximize the juice yield.

  2. 2

    Place 1 lb fresh calamari rings and tentacles in a medium bowl. Pour in just 2 tbsp Calabrian lemon dressing from your mason jar—we are saving the rest for the salad! Toss the calamari to coat and let it quick-marinate. Meanwhile, place your grill pan on the stove and crank it to medium-high heat to get it screaming hot.

    3 min

    Tip: Make sure your calamari is completely dry before tossing it in the marinade, otherwise it will steam instead of charring.

  3. 3

    While the calamari soaks up those coastal vibes, let's build the crunch. In a massive serving bowl, toss together 4 cups romaine lettuce, chopped, 1 cup radicchio, shredded, 1 English cucumber, chopped, 1 cup cherry tomatoes, halved, and 1/2 cup Kalamata olives, pitted and halved. Do not forget the soul of this dish: toss in 1/2 cup fresh mint leaves, torn and 1/2 cup fresh flat-leaf parsley, roughly chopped.

    5 min

    Tip: I love ripping the mint leaves by hand instead of chopping them—it prevents bruising and keeps the flavor bright and punchy.

  4. 4

    Time for the main event. Brush your hot grill pan with 1 tbsp extra-virgin olive oil. Using tongs, drop the 1 lb marinated calamari onto the grill. It should sizzle instantly! Flash-grill for 2 to 3 minutes tops, tossing once, just until opaque and slightly charred.

    3 min

    Tip: Do not overcook or you'll be chewing rubber! Calamari needs literally 2 minutes—don't walk away to check your phone.

  5. 5

    Immediately transfer the hot, charred calamari straight onto your beautiful salad bed. Drizzle the remaining 3 tbsp Calabrian lemon dressing over the top. Give it a gentle toss so the warm juices mingle with the crispy greens. Grab a fork and transport yourself to Positano!

    2 min

    Tip: Serve immediately while the contrast between the hot calamari and the crisp, cold greens is at its absolute peak.

Chef's Notes

Listen, calamari cooks in literally two minutes. Keep your eyes locked on the grill pan to avoid overcooking it. Also, if you can't find Calabrian chili paste, standard red pepper flakes mixed with a tiny bit of smoked paprika will totally do the trick for our Mediterranean getaway. This is exactly the kind of vibrant, high-impact lunch that resets my chaotic mom-brain on a busy weekday!

Frequently Asked Questions

How long does Amalfi Cliffside Grilled Calamari Crunch Bowl take to make?

Amalfi Cliffside Grilled Calamari Crunch Bowl takes about 15 minutes total. That includes 12 minutes of prep and 3 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Amalfi Cliffside Grilled Calamari Crunch Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Amalfi Cliffside Grilled Calamari Crunch Bowl?

The main ingredients are: fresh calamari rings and tentacles, extra-virgin olive oil, lemons, garlic, Calabrian chili paste, dried oregano, kosher salt, black pepper, romaine lettuce, radicchio, English cucumber, cherry tomatoes, Kalamata olives, fresh mint leaves, fresh flat-leaf parsley, Calabrian lemon dressing.

What type of meal is Amalfi Cliffside Grilled Calamari Crunch Bowl?

Amalfi Cliffside Grilled Calamari Crunch Bowl is categorized as: salad, lunch.