Pan-Roasted Calamari Salad With Tomatoes And Avocado

• 1 pound cleaned calamari, mostly bodies
• 1/2 cup good quality olive oil
• 1 clove of garlic, minced
• 1 chile de arbol, pinched into little pieces
• 1/2 bunch parsley, minced and divided
• 1 avocado, diced
• 15 cherry tomatoes, halved
• 1 lemon, zested and juiced
• 1 lemon, sliced lengthwise
• 2 tablespoons red onion, minced
• 1 bunch arugula, cleaned
• Salt and pepper, to taste

1. Slice the cleaned squid bodies into rings about 1/2 inch thick. Clean the spiders and place prepared squid in a bowl with a lid.
2. Add olive oil, 1/2 parsely, garlic, chile, lemon juice and zest to the squid and mix. Cover and refrigerate for at lease one hour or more.
3. Preheat a cast iron pan over high heat until it is almost smoking. Dump cold squid mixture into frying pan and spread out. Sprinkle with salt and pepper to taste, let it sit searing for a good two minutes. Stir a couple of times and let it sit for another two minutes. Stir again. By this time the calamari should be getting crusty. If not stir again and keep cooking. You want to pan-roast the calamari until it is browned but not burned.
4. When calamari is about done, add the diced avocado, tomatoes and red onion to the skillet. Remove from heat. Place a handful of arugula on each plate and top with calamari. Garnish with parsley and serve with lemon slices.

calamari, olive oil, clove of garlic, arbol, parsley, avocado, tomatoes, lemon, lemon, red onion, arugula, salt

Taken from food52.com/recipes/11569-pan-roasted-calamari-salad-with-tomatoes-and-avocado (may not work)