Grilled Calamari Salad with Arugula and Preserved Lemon Vinaigrette

Grilled Calamari Salad

5 from 1 reviews

A delicious recipe for Grilled Calamari Salad with Preserved Lemon Vinaigrette with Spanish style chorizo, arugula, roasted peppers & potatoes.


  • 2 Calamari steaks ( about 6  oz each)
  • olive oil
  • salt, pepper, chili flakes
  • 1 tablespoon lemon zest
  • generous pinch fresh thyme


  • 1 Red Bell pepper, halved and seeded, for grilling
  • 1/2 Walla Wall Sweet Onion, sliced in thin rounds for grilling
  • 12 C mini new potatoes (I used really tiny ones…under 1 inch in diameter)
  • Baby Arugula 23 Cups

Preserved Lemon Vinaigrette:
1 T Preserved lemon
2 T lemon juice
4 tablespoon Olive oil

1 tablespoon finely chopped shallot
⅛ Cup spanish chorizo ( optional) 
Salt and pepper to taste
1 tsp fresh herb ( like parsley, thyme, or tarragon)


Prepare Calamari: Drizzle with olive oil, lemon zest, and salt and pepper both sides, herbs and red pepper flakes. Let sit 10 minutes.

In a small pot, cover potatoes with water and a generous pinch of salt.Bring to a boil, turn down heat and simmer until tender …about 15-20 min.

While this is simmering…Turn on your Grill to Medium heat

Make Vinaigrette: Very finely dice 1 T of preserved lemon using mostly rind. Place in a small bowl, add 4 T olive oil, 2 T lemon juice, 1 T finely diced shallot (or chives or scallions), Taste for salt ( preserved lemons vary in salt levels) and add a pinch if necessary. Add cracked pepper.
You could can add an herb to this. I happened to have thyme, but really any tender herb would work fine (thyme, parsley, tarragon, mint). Whisk.

Drain your potatoes, toss with a little vinaigrette, set aside or set on platter.

On your preheated grill, (set at Med heat), place your bell pepper and onion slices.  Cover. A few minutes later, add calamari. Calamari will cook faster, so less time is needed on the grill.  (2 -3 minutes on each side or until opaque) Onions and bell pepper will take 4-5 minutes on each side. Keep covered. when nicely charred, remove from heat.

Toss Arugula with some of the vinaigrette, just enough to coat,  reserving the rest.
Either pile high on a platter or in the center of each plate.

Slice the warm calamari and bell pepper into thin strips and place on platter, along with grilled sweet onions (or arrange on each plate)  Drizzle a little vinaigrette over the calamari, onion and bell pepper.
Serve immediately. Its best when the calamari is still warm and  fresh off the grill.


Keywords: calamari salad, grilled calamari, grilled calamari salad

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