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Grilled Calamari on a Bed of Shaved Fennel (Giada De Laurentiis) Recipe

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Grilled Calamari on a Bed of Shaved Fennel (Giada De Laurentiis)
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Ingredients
20
Count
Nutrition
770
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat an outdoor grill or grill pan to high heat.
  2. In a large bowl, toss the squid with salt and pepper to taste. Drizzle with olive oil and toss. Brush grill with vegetable oil. Place calamari on grill and cook each side until lightly charred, about 1 minute per side. Remove from heat and place in clean large bowl. Add garlic, lemon zest, chiles, 1/4 of the Roasted Garlic Vinaigrette, the minced parsley, capers, and scallions. Season with salt, pepper and lemon juice, to taste. Set aside until ready to use.
  3. In another bowl toss the fennel with the olives and 3/4 cup of Roasted Garlic Vinaigrette until just coated. Arrange a bed of fennel on a serving platter and set aside.
  4. Into the fennel bowl, lightly toss the baby arugula with remaining vinaigrette and season with salt and pepper. Arrange a wreath of arugula around the fennel. Top the fennel with the grilled calamari. Season with freshly ground black pepper.
  5. Roasted Garlic Vinaigrette:
  6. Preheat oven to 400 degrees F.
  7. Lay each garlic head root side down. Carefully halve each garlic bulb horizontally, revealing the garlic cloves. Lay each garlic head, cut side up, on a small piece of aluminum foil. Drizzle tops with about 1 tablespoon of extra-virgin olive oil and fold up sides of foil, completely enclosing garlic. Repeat with remaining garlic.
  8. Place garlic bundles on baking sheet and bake until cloves are soft, about 1 hour.
  9. Remove garlic from oven and let cool about 10 minutes still sealed.
  10. Carefully squeeze the soft garlic out of the skins into the bowl of a medium sized food processor. Puree the garlic until smooth, adding a little olive oil if necessary.
  11. Leave about 5 tablespoons of the garlic puree in the food processor and store the remaining amount in an airtight container in the refrigerator for up to 1 week.
  12. To the food processor, add the mustard, vinegar, remaining olive oil, and water and puree until smooth and emulsified. Season with salt and pepper.
  13. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 770.03 Kcal (3224 kJ)
Calories from fat 527.9 Kcal
% Daily Value*
Total Fat 58.66g 90%
Cholesterol 528.33mg 176%
Sodium 819.4mg 34%
Potassium 1248.28mg 27%
Total Carbs 21.5g 7%
Sugars 0.95g 4%
Dietary Fiber 6.27g 25%
Protein 38.76g 78%
Vitamin C 42.3mg 70%
Iron 4.3mg 24%
Calcium 181.6mg 18%
Amount Per 100 g
Calories 153.11 Kcal (641 kJ)
Calories from fat 104.97 Kcal
% Daily Value*
Total Fat 11.66g 90%
Cholesterol 105.05mg 176%
Sodium 162.93mg 34%
Potassium 248.21mg 27%
Total Carbs 4.28g 7%
Sugars 0.19g 4%
Dietary Fiber 1.25g 25%
Protein 7.71g 78%
Vitamin C 8.4mg 70%
Iron 0.9mg 24%
Calcium 36.1mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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