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!

Calamari Salad


2 pounds of fresh calamari – small to medium size

40 grams of mixed baby greens

2 blood orange peeled and sliced

½ lemon

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.

Sauce Preparation:

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

Serves 4


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