Grilled Spicy Calamari and Chickpea Salad

Recipe Date:
August 20, 2014
Cook Time:
Imperial (US)
  • 2 lbs squid, cleaned and cut into rings, tentacles left whole
  • 1 red onion, diced
  • 1 cup celery, diced
  • 1 jalapeño peppers, seeded and finely diced
  • 3 tbsps garlic, chopped
  • 1 cup Pine Ridge Dijon Clones Chardonnay
  • 2 cups heirloom tomatoes, diced and seeded
  • 1 tsp lime zest
  • 1 tsp lime zest
  • 2 tbsps parsley, chopped
  • 2 bunches kale
  • 2 cups chickpeas, cooked and drained
  • 1 tsp lemon thyme, chopped
  • 1 tsp chives, chopped fine
  • salt and pepper to taste
  • olive oil as needed

Season squid with oil, salt and pepper, and grill on high until marked and opaque, approximately 3-4 minutes. Remove from heat and reserve.

Heat 2 tablespoons oil in large pot or sauté pan. Add onion and sauté 3-4 minutes, then add celery, jalapeño and half of garlic until aromatic. Deglaze vegetable pan with Chardonnay and add tomatoes. Then add cooked calamari, zest and 1/2 parsley. Cover and simmer 20-30 minutes.

Meanwhile, heat 1 tablespoon oil in nonstick sauté pan. Add remaining garlic and kale, and sauté until wilted. Season with salt and pepper and a splash of wine. Add kale and chickpeas to calamari pot, and simmer 5 minutes more.

Finish with remaining herbs, and ladle into small serving bowls.