Grilled Calamari with Parsley and Pickled Shallot Salad

• 3 tablespoons sugar
• 1/4 cup sherry vinegar
• 3 shallots, thinly sliced
• 1/2 Fresno or Thai chile, thinly sliced
• 1 pound squid (12 bodies and 4 tentacles), cleaned
• 4 tablespoons extra-virgin olive oil
• 1 small bunch fresh flat-leaf parsley, leaves picked (about 2 3/4 cups)
• Kosher salt and freshly ground pepper
• Lemon wedges, for serving

1. 1.
2. Preheat a grill to high heat.
3. Heat the sugar, sherry vinegar, and 2 tablespoons water in the microwave until warm, about 1 minute.
4. Add the shallots and chile to the vinegar and set aside for at least 10 minutes.
5. 2.
6. Toss the squid with 2 tablespoons olive oil, salt, and pepper in a medium bowl.
7. If using an outdoor grill, place the squid in a grill basket and press together to flatten.
8. Alternatively, for indoor grill pans, weigh the squid bodies down with a cast-iron skillet or bacon press.
9. Grill on both sides until cooked through, about 2 minutes per side.
10. Slice the bodies into rings and divide evenly among 4 shallow bowls with the tentacles.
11. 3.
12. Drizzle the remaining 2 tablespoons olive oil over the parsley in a medium bowl and toss with the shallots and vinegar.
13. Season with salt and pepper.
14. Mound the salad on the squid and spoon the vinegar over top.
15. Garnish with a lemon wedge and serve.
16. Calories: 300
17. Total Fat: 16 grams
18. Saturated Fat: 2 grams
19. Total Carbohydrate: 20 grams
20. Protein: 20 grams
21. Sodium: 187 milligrams
22. Cholesterol: 264 milligrams
23. Fiber: 1 gram

sugar, sherry vinegar, shallots, chile, bodies, extravirgin olive oil, parsley, kosher salt, lemon wedges

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-calamari-with-parsley-and-pickled-shallot-salad-recipe.html (may not work)