• 4servings
  • 1526minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-pound medium-sized squid, tentacles included, cleaned

  2. Extra-virgin olive oil

  3. 1 loaf day-old Italian bread , cut into 1-inch thick slices

  4. 2 ripe beefsteak tomatoes , cut into 1/2-inch thick slices

  5. 1/4 cup chopped fresh Italian parsley leaves

  6. Smoked Chile Vinaigrette , recipe follows

  7. 1/4 cup fresh mint leaves, torn

  8. Red wine vinegar, for drizzling, optional

  9. 1/3 cup red wine vinegar

  10. 1 tablespoon Dijon mustard

  11. 1 tablespoon pureed chipotle peppers in adobo sauce

  12. 1 tablespoon honey

  13. 2 cloves garlic , finely chopped

  14. Salt and freshly ground pepper

  15. 3/4 cup olive oil or canola oil

  16. 2 tablespoons finely chopped fresh mint leaves

Instructions Jump to Ingredients ↑

  1. Heat grill to high. Place the squid in a bowl, drizzle with a few tablespoons of oil, and season with salt and pepper. Grill the squid bodies and tentacles for about 2 minutes per side. Remove from the grill, let rest 5 minutes, then cut the bodies crosswise into 1/2-inch thick rings. Keep the tentacles whole.

  2. Brush the bread lightly with oil on both sides and season with salt and pepper. Grill for approximately 1 minute per side or until lightly charred. Remove and cut each slice into 1/2-inch dice. Brush the tomatoes with oil, season with salt and pepper, and grill until slightly charred, about 1 minute; remove and coarsely chop.

  3. Toss the squid, bread cubes, and parsley with some of the vinaigrette in a large bowl. Let stand for 10 minutes. Arrange the tomato slices along the bottom of a serving platter. Top with the squid-bread mixture. Garnish with torn mint and drizzle with additional olive oil and red wine vinegar , if desired.

  4. Whisk together vinegar, mustard, chipotle puree, honey, and garlic in a medium bowl. Season, to taste, with salt and pepper. Slowly whisk in the oil until emulsified. Stir in the mint. Let sit at room temperature for 15 minutes before using.


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