Warm Calamari Salad With Tomato And Arugula

• 4 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 1/2 pounds cleaned squid, bodies slit open
• 1/2 cup white wine
• Salt and freshly ground pepper to taste
• 6 tablespoons fresh lemon juice
• 1 vine-ripened tomato, cut into 8 wedges
• 4 tablespoons chopped Italian parsley
• 2 bunches arugula, washed and stemmed

1. Preheat the oven to 350 degrees.
2. Heat 3 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat.
3. Add the garlic and cook until lightly browned, about 15 seconds.
4. Add the squid and cook for 1 minute.
5. Pour in the wine and season with salt and pepper to taste.
6. Place the skillet in the oven just until the squid curls into cylinders, about 2 to 4 minutes.
7. Immediately remove the squid from the skillet with a slotted spoon.
8. Place over medium heat, add the lemon juice and simmer until the liquid is reduced to about 1/3 cup.
9. Return the squid to the pan.
10. Remove the pan from the heat and toss in the tomato, parsley and arugula.
11. Place on a platter, drizzle with the remaining 1 tablespoon of olive oil and serve immediately.

extravirgin olive oil, garlic, open, white wine, salt, lemon juice, tomato, italian parsley, bunches arugula

Taken from cooking.nytimes.com/recipes/3426 (may not work)