STUDIO CITY (KCAL9) — October is National Seafood Month!
Executive Chef/Partner Gino Angelini of RivaBella in West Hollywood stopped by KCAL9 Thursday to prepare and showcase his Calamari Salad!
2 pounds of fresh calamari – small to medium size
40 grams of mixed baby greens
2 blood orange peeled and sliced
16 cherry tomatoes
1 clove of garlic – cleaned and crushed
12 sprigs of fresh dill
5 tablespoon extra virgin olive oil
Salt and pepper to taste
1 Clean and wash the calamari very well. Remove the head, eyes and skin. Dry the calamari.
2 Cut each cherry tomato in half.
3 On each plate, arrange a small quantity of baby mix and 4 slices of blood orange.
4 Warm up the sauté pan with the garlic and 1 tablespoon extra virgin olive oil. When the sauté is hot, add the calamari with a little salt and pepper and quickly sauté (about 1 minute). Remove the calamari to a separate plate.
5 In the same sauté pan, warm up the cherry tomatoes very quickly (30 seconds).
6 Divide the calamari onto the four plates. Add 8 pieces of cherry tomato on each plate. Garnish with dill. Drizzle the sauce over each plate. If desired, add a dash of freshly ground black pepper.
In a mixing bowl, combine the blood orange juice that remains after peeling and slicing and the juice of the lemon with ¼ teaspoon of salt. Slowly add the extra virgin olive oil.
Prep time: 20 minutes
Cook time: 5 minutes